Garlic Parmesan Broccoli Chicken Pasta (Print Version)

Creamy skillet pasta with chicken, broccoli, and rich garlic Parmesan sauce—comfort food in just 35 minutes.

# What You'll Need:

→ Meats

01 - 2 medium boneless, skinless chicken breasts (about 14 oz), diced

→ Vegetables

02 - 2 cups broccoli florets
03 - 3 cloves garlic, minced
04 - 1 small yellow onion, finely chopped

→ Pasta

05 - 10 oz short pasta (penne, fusilli, or rotini)

→ Dairy

06 - 1 cup whole milk
07 - 1 cup grated Parmesan cheese
08 - 2 tablespoons unsalted butter
09 - 1/2 cup heavy cream

→ Pantry

10 - 2 tablespoons olive oil
11 - 1.5 cups low-sodium chicken broth
12 - 1/2 teaspoon dried Italian herbs
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - Fresh parsley, chopped (optional)
15 - Extra grated Parmesan (optional)

# Steps to Follow:

01 - Heat olive oil and butter in a large deep skillet over medium heat. Add diced chicken, season with salt and pepper, and sauté until golden and cooked through, 5-6 minutes. Remove chicken and set aside.
02 - In the same skillet, add onion and cook until translucent, about 2 minutes. Add minced garlic and cook until fragrant, 30 seconds.
03 - Stir in uncooked pasta, chicken broth, milk, and Italian herbs. Bring to a boil, then reduce heat to simmer. Cover and cook for 8 minutes, stirring occasionally.
04 - Add broccoli florets, cover again, and cook for another 5-6 minutes until pasta is al dente and broccoli is bright green and tender.
05 - Lower heat. Stir in heavy cream and Parmesan cheese until melted and sauce becomes creamy. Return reserved chicken to skillet, stir to combine, and cook for 2 more minutes to heat through.
06 - Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and extra Parmesan before serving.

# Additional Tips::

01 -
  • Everything cooks in one pan, so cleanup is a breeze and you can actually enjoy your evening.
  • The pasta absorbs all that garlicky, creamy broth as it cooks, making every bite ridiculously flavorful.
  • Its hearty enough to satisfy everyone at the table, but light enough that you dont feel weighed down afterward.
02 -
  • Stir the pasta occasionally during the simmering stage or it will stick to the bottom of the pan and clump together.
  • Add the broccoli exactly when the recipe says, not earlier, or it will turn drab and overcooked instead of vibrant and tender.
  • Use freshly grated Parmesan instead of pre shredded because the anti caking agents in bagged cheese prevent it from melting smoothly into the sauce.
03 -
  • Reserve a cup of the pasta cooking liquid before you add the cream, just in case the sauce gets too thick and you need to loosen it.
  • Let the garlic cook just until fragrant but not browned, because burnt garlic will make the entire dish taste bitter.
  • Use a deep skillet with a lid, not a shallow pan, so the pasta has enough room to cook evenly and the liquid doesnt evaporate too quickly.
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