Creamy Chicken Broccoli Pasta
Chicken broccoli pasta earns a regular place in the dinner rotation because the vegetable cooks in the pasta pot and the sauce uses the same starchy water. That keeps the ingredient list focused without sacrificing texture.
The broccoli goes in for only the final minutes, staying green and tender rather than dissolving into the sauce. Parmesan and lemon finish the dish off the heat.
Practical tips
- •Cut broccoli into small, even florets.
- •Reserve pasta water before draining.
- •Add parmesan off heat to prevent clumps.
Easy substitutions
- Use boneless thighs or leftover cooked chicken.
- Cauliflower or green beans can replace broccoli.
- Half-and-half can replace cream over low heat.
Storage and reheating
- Refrigerate for up to 3 days.
- Reheat gently with broth or milk until the sauce loosens.
What to serve with it
- The pasta is a complete meal, but tomato salad adds brightness.
- Finish with lemon rather than extra salt.
Recipe
Creamy Chicken Broccoli Pasta
Tender chicken, broccoli, and penne in a light parmesan sauce, ready in about 30 minutes.
Prep10m
Cook22m
Total32m
Serves4
Ingredients
Instructions
- 1Boil penne in salted water. Add broccoli for the final 3 minutes. Reserve 1 cup water, then drain.
- 2Season chicken and brown in olive oil for 6–8 minutes until 165°F. Transfer to a plate.
- 3Cook garlic for 30 seconds, then add broth and cream and simmer gently for 3 minutes.
- 4Add pasta, broccoli, chicken, and a splash of pasta water. Toss over low heat.
- 5Remove from heat, stir in parmesan and lemon, and loosen with more pasta water as needed.
Nutrition (per serving, estimated)
596 kcal calories49 g protein66 g carbs17 g fat
