Creamy Chicken Broccoli Pasta

This Creamy Chicken Broccoli Pasta has become a staple in our household, and for very good reason! It’s one of those dishes that manages to be both comforting and wholesome at the same time. Even on the busiest weeknights, I can whip this up with minimal fuss, and it’s always met with enthusiastic nods around the dinner table. The creamy sauce is luxuriously rich without being overly heavy, clinging beautifully to the pasta and coating every floret of broccoli. The chicken adds a satisfying protein boost, making it a complete and balanced meal. Honestly, if I’m looking for a dish that’s guaranteed to please everyone, from picky eaters to sophisticated palates, this Creamy Chicken Broccoli Pasta is my absolute go-to. It’s the kind of recipe that feels like a warm hug on a plate, and I’m so excited to share it with you!

Ingredients

• Pasta (1 pound): Choose your favorite pasta shape! Penne, fusilli, farfalle, or rotini work especially well as their ridges and shapes hold the creamy sauce beautifully. You can also opt for fettuccine or linguine for a longer strand pasta experience.
• Chicken Breast (1.5 pounds): Boneless, skinless chicken breasts are ideal. They cook quickly and are lean and versatile, providing a good source of protein. You can also use chicken thighs for a richer flavor if preferred, just ensure they are boneless and skinless.
• Broccoli Florets (1 large head): Fresh broccoli florets are best for their texture and flavor. Cut them into bite-sized pieces, ensuring they are roughly the same size for even cooking. Frozen broccoli florets can be used in a pinch, but thaw and drain them well before adding to the recipe to avoid excess water.
• Heavy Cream (1.5 cups): Heavy cream is the key to the luscious, creamy sauce. It provides richness and body that other dairy products might not achieve. For a slightly lighter option, you can use half-and-half, but the sauce will be less thick and rich.
• Chicken Broth (1 cup): Low-sodium chicken broth adds depth of flavor and helps to create the sauce. It also aids in cooking the pasta and broccoli together in the sauce. Vegetable broth can be used as a substitute for a vegetarian version (omit chicken).
• Parmesan Cheese (1 cup, grated): Freshly grated Parmesan cheese is essential for its salty, nutty flavor and its ability to melt beautifully into the sauce. Pre-grated Parmesan can be used, but freshly grated will always offer superior flavor and texture.
• Garlic (4 cloves): Fresh garlic cloves, minced, are crucial for adding aromatic depth to the sauce. Garlic powder can be used as a substitute in a pinch, but fresh garlic provides a much more robust and nuanced flavor.
• Onion (1 medium): A yellow or white onion, finely diced, forms the aromatic base of the sauce. It adds sweetness and complexity as it cooks down. Shallots can also be used for a milder, more delicate onion flavor.
• Olive Oil (2 tablespoons): Extra virgin olive oil is used for sautéing the chicken, onion, and garlic. It adds a fruity flavor and healthy fats. You can substitute with other cooking oils like avocado oil or canola oil if needed.
• Butter (2 tablespoons): Butter adds richness and flavor to the sauce, contributing to its creamy texture. Salted or unsalted butter can be used; adjust seasoning accordingly.
• All-Purpose Flour (2 tablespoons): Flour acts as a thickening agent for the sauce, helping to create a creamy consistency. Ensure it’s cooked properly to avoid a floury taste. For a gluten-free option, you can use a gluten-free all-purpose flour blend or cornstarch (use 1 tablespoon cornstarch mixed with a little cold broth).
• Dried Italian Seasoning (1 teaspoon): Italian seasoning is a blend of herbs that adds a classic Italian flavor profile to the dish. It typically includes oregano, basil, rosemary, thyme, and marjoram. You can also use a combination of individual dried herbs if you don’t have Italian seasoning.
• Salt and Black Pepper: To taste. Essential for seasoning the chicken, sauce, and overall dish. Freshly ground black pepper is recommended for its bolder flavor.
• Red Pepper Flakes (Optional): A pinch of red pepper flakes adds a subtle kick of heat to the dish, balancing the richness of the cream. Omit if you prefer a milder flavor.
• Fresh Parsley (Optional, for garnish): Fresh parsley, chopped, adds a pop of color and freshness as a garnish. It brightens up the dish and adds a subtle herbal note.

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. “Al dente” means “to the tooth” in Italian – the pasta should be cooked through but still have a slight firmness to it. Drain the pasta, reserving about 1 cup of pasta water. Set aside. The pasta water is starchy and will help to further thicken and emulsify the sauce later.
2. Prepare the Chicken: While the pasta is cooking, prepare the chicken. Cut the chicken breasts into bite-sized pieces or thin strips. Season the chicken generously with salt, black pepper, and half of the Italian seasoning (about ½ teaspoon).
3. Sauté the Chicken: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Make sure not to overcrowd the pan; cook in batches if necessary to ensure even browning. Remove the cooked chicken from the skillet and set aside.
4. Sauté Aromatics: In the same skillet, melt butter over medium heat. Add the diced onion and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Fragrant garlic is key; burnt garlic will become bitter.
5. Make the Cream Sauce Base: Sprinkle the flour over the onion and garlic in the skillet. Cook, stirring constantly, for about 1 minute. This cooks out the raw flour taste and helps to create a smooth sauce base. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet (this adds extra flavor). Continue whisking until the sauce is smooth and starts to thicken slightly.
6. Add Cream and Parmesan: Pour in the heavy cream and bring the sauce to a gentle simmer. Reduce heat to low and simmer for 2-3 minutes, allowing the sauce to thicken further. Stir in the grated Parmesan cheese and the remaining Italian seasoning (½ teaspoon). Stir until the cheese is melted and the sauce is creamy and smooth. Season the sauce with salt, black pepper, and red pepper flakes (if using) to taste. Be mindful of the saltiness of the Parmesan cheese when seasoning.
7. Add Broccoli and Chicken: Add the broccoli florets to the creamy sauce. Cook for 5-7 minutes, or until the broccoli is tender-crisp. You want the broccoli to be cooked through but still retain a slight bite; avoid overcooking it to mushiness. Add the cooked chicken back to the skillet with the broccoli and sauce.
8. Combine with Pasta: Add the drained pasta to the skillet with the creamy chicken and broccoli sauce. Toss everything together to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached. The pasta water helps to create a silky, emulsified sauce that clings beautifully to the pasta.
9. Serve: Serve the Creamy Chicken Broccoli Pasta immediately, garnished with fresh chopped parsley, if desired. Serve hot and enjoy!

Nutrition Facts

(Per Serving, approximate)

• Servings: 6
• Calories: 650 kcal
• Protein: 40g

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Preparation Time

• Prep Time: 20 minutes (chopping vegetables, chicken preparation, etc.)
• Cook Time: 30 minutes (cooking pasta, sauce, chicken, and broccoli)
• Total Time: 50 minutes (from start to finish, ready to serve)

This Creamy Chicken Broccoli Pasta is a fantastic weeknight meal because it comes together relatively quickly. The preparation time mainly involves chopping the vegetables and chicken, while the cooking process is straightforward and efficient. In under an hour, you can have a delicious and satisfying homemade meal on the table.

How to Serve

This Creamy Chicken Broccoli Pasta is a complete meal on its own, but here are some serving suggestions to elevate your dining experience:

• Garlic Bread or Breadsticks: Serve with warm garlic bread or breadsticks for dipping into the creamy sauce. The crispy texture and garlicky flavor complement the pasta perfectly.
• Side Salad: A fresh green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the pasta. Consider a simple Caesar salad or a mixed greens salad with tomatoes and cucumbers.
• Roasted Vegetables: For extra vegetables, serve alongside roasted asparagus, Brussels sprouts, or bell peppers. The roasted vegetables add another layer of flavor and texture to the meal.
• Wine Pairing: A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs well with creamy pasta dishes. For red wine lovers, a light-bodied red such as Pinot Noir can also be a good choice.
• Garnish Options: Beyond parsley, consider garnishing with extra grated Parmesan cheese, a sprinkle of red pepper flakes for added heat, or a drizzle of olive oil for extra richness.
• Lemon Wedge: A squeeze of fresh lemon juice over the pasta just before serving brightens up the flavors and adds a touch of acidity to cut through the creaminess.
• Appetizer: If serving as part of a larger meal, start with a light appetizer like bruschetta, Caprese salad, or a simple soup to complement the richness of the pasta.

Additional Tips

1. Don’t Overcook the Pasta: Al dente pasta is crucial for the best texture. Overcooked pasta will become mushy and lose its appeal in the creamy sauce. Follow package directions and check for doneness a minute or two before the recommended time.
2. Toast the Flour Properly: Cooking the flour with the butter and onions for a minute is important to remove the raw flour taste and ensure a smooth, non-grainy sauce. Don’t skip this step.
3. Freshly Grated Parmesan is Best: While pre-grated Parmesan is convenient, freshly grated Parmesan cheese melts much smoother and has a superior flavor. If possible, grate your own for the best results.
4. Customize Your Vegetables: Broccoli is classic, but you can easily add other vegetables like cauliflower, peas, mushrooms, or spinach to this pasta dish. Add heartier vegetables like cauliflower or carrots along with the broccoli, and leafy greens like spinach towards the end of cooking.
5. Spice it Up: If you like a spicier dish, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the sauce. You can also use spicy Italian sausage instead of chicken for a different flavor profile and added heat.
6. Make it Vegetarian (or Vegan-Friendly): To make this recipe vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. For a vegan version, substitute the heavy cream with a plant-based cream alternative like cashew cream or coconut cream (full-fat coconut cream for richness). Use nutritional yeast to mimic the cheesy flavor of Parmesan.
7. Make Ahead Tip: You can prepare the creamy sauce and cook the chicken ahead of time. Store them separately in the refrigerator for up to 2 days. When ready to serve, cook the pasta, reheat the sauce and chicken, add the broccoli, and combine everything as directed.
8. Freezing for Later: While creamy sauces can sometimes separate upon thawing, this pasta dish can be frozen in portions for up to 2-3 months. Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to restore creaminess.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen broccoli instead of fresh?
A: Yes, you can use frozen broccoli florets. Thaw them completely and drain off any excess water before adding them to the sauce. Frozen broccoli may be slightly softer in texture than fresh broccoli after cooking.

Q2: I don’t have heavy cream, can I use something else?
A: You can substitute half-and-half or whole milk for heavy cream, but the sauce will be less rich and thick. For a richer alternative to heavy cream, consider using crème fraîche or mascarpone cheese, stirring them in at the end for added creaminess.

Q3: Can I make this recipe gluten-free?
A: Yes, to make this recipe gluten-free, use gluten-free pasta and ensure your flour is a gluten-free all-purpose blend. Alternatively, you can use cornstarch to thicken the sauce (mix 1 tablespoon of cornstarch with a little cold broth before adding to the sauce).

Q4: How can I store leftovers?
A: Store leftover Creamy Chicken Broccoli Pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through. You may need to add a splash of milk or broth to loosen the sauce when reheating.

Q5: Can I add other cheeses besides Parmesan?
A: Absolutely! You can add other cheeses to enhance the flavor. Consider adding a blend of Italian cheeses, a sharp cheddar for a bolder flavor, or a creamy cheese like Fontina or Gruyere for extra richness and meltiness.

Q6: Can I make this dish ahead of time?
A: Parts of this dish can be made ahead. You can prepare the creamy sauce and cook the chicken in advance and store them separately. Cook the pasta and broccoli just before serving and then combine everything. Making the entire dish completely ahead may result in the pasta absorbing too much sauce.

Q7: What other protein can I use instead of chicken?
A: If you’re looking for protein alternatives, consider using shrimp, Italian sausage (sweet or spicy), or even chickpeas for a vegetarian protein source. Adjust cooking times accordingly depending on the protein you choose.

Q8: My sauce is too thick/too thin, how do I fix it?
A: If your sauce is too thick, gradually add chicken broth or reserved pasta water, one tablespoon at a time, until you reach your desired consistency. If your sauce is too thin, simmer it for a few more minutes to allow it to reduce and thicken, or whisk in a slurry of cornstarch and cold water (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and simmer until thickened.

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