When I was a child, Nonna often turned simple pantry staples into heartwarming dinners. One of her classics was pasta tossed with chicken and seasonal vegetables, bound together with a silky parmesan sauce. This Chicken and Broccoli Pasta is my modern take—creamy, garlicky, and ready in just 35 minutes. It’s light enough for summer evenings and cozy enough for winter nights.
Why You’ll Love This Recipe
- Quick and family-friendly (done in under 40 minutes)
- Creamy without heavy cream—just milk, flour, and parmesan
- Protein-packed with tender chicken breast
- A balanced meal in one pot: carbs, protein, and veggies
Ingredients
For the Chicken and Broccoli Pasta
- 8 oz (225 g) penne pasta (or any short pasta)
- 2 cups broccoli florets, small pieces
- 2 tbsp olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 tsp fine sea salt (plus more for pasta water)
- 1 tsp black pepper, freshly ground
- 2 tbsp all-purpose flour
- 2 cups whole milk (room temperature preferred)
- 1 cup freshly grated parmesan cheese (plus extra for garnish)
- 2 cooked chicken breasts, cubed
Optional Flavor Boosts
- Pinch of red pepper flakes
- Zest of ½ lemon
- 2 tbsp chopped parsley or basil
Instructions
- Cook pasta & broccoli
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. In the last 5 minutes, add broccoli florets. Drain and reserve ½ cup of the pasta water. - Sauté aromatics
In a large skillet or pot, heat olive oil over medium heat. Add onion and cook 2–3 minutes until softened. Stir in garlic, salt, and pepper; cook 1 more minute. - Make roux & sauce
Sprinkle flour over the onion mixture and stir constantly for 1–2 minutes. Slowly whisk in milk. Simmer 2–3 minutes until thickened. Lower heat and stir in parmesan until smooth. - Combine
Add pasta, broccoli, and chicken to the sauce. Toss gently until everything is coated. Add reserved pasta water if needed for creaminess. - Finish & serve
Adjust seasoning. Garnish with extra parmesan, herbs, or lemon zest. Serve hot.
Chef’s Notes
- Pasta swap: Try rigatoni, fusilli, or shells.
- Protein alternative: Rotisserie chicken or turkey works beautifully.
- Veggie boost: Add peas, spinach, or zucchini in the last few minutes.
- Gluten-free: Use gluten-free pasta and flour.
Storage & Reheating
- Fridge: Store up to 3 days in a sealed container.
- Reheat: Warm gently with a splash of milk or water.
- Make-ahead: Sauce can be made 2 days in advance and reheated before tossing with fresh pasta and broccoli.
FAQs
Can I use frozen broccoli?
Yes, add it directly in the last 3–4 minutes of pasta boiling.
Can I make it lighter?
Use 2% milk and reduce parmesan slightly. Add extra pasta water for creaminess.
Can this be meal-prepped?
Absolutely! It reheats well and stays creamy with a splash of milk.
Final Thoughts
This Chicken and Broccoli Pasta is the definition of comfort food with a wholesome twist. Whether you’re feeding picky eaters, meal prepping for busy days, or just craving something creamy and garlicky, this dish delivers every time. It’s versatile enough for any season and makes weeknights so much easier.
Share Your Creations
I’d love to see how your Chicken and Broccoli Pasta turns out! Snap a photo and tag me on Pinterest or Instagram so we can cook and share together. Don’t forget to add your own twist—maybe extra veggies, spicy flakes, or a squeeze of lemon.
The Goods
Chicken and Broccoli Pasta
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Recipes
For the Chicken and Broccoli Pasta
- 8 oz 225 g penne pasta (or any short pasta)
- 2 cups broccoli florets small pieces
- 2 tbsp olive oil
- 1 small onion diced
- 4 cloves garlic minced
- 1 tsp fine sea salt plus more for pasta water
- 1 tsp black pepper freshly ground
- 2 tbsp all-purpose flour
- 2 cups whole milk room temperature preferred
- 1 cup freshly grated parmesan cheese plus extra for garnish
- 2 cooked chicken breasts cubed
Optional Flavor Boosts
- Pinch of red pepper flakes
- Zest of ½ lemon
- 2 tbsp chopped parsley or basil
Instructions
Cook pasta & broccoli
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. In the last 5 minutes, add broccoli florets. Drain and reserve ½ cup of the pasta water.
Sauté aromatics
- In a large skillet or pot, heat olive oil over medium heat. Add onion and cook 2–3 minutes until softened. Stir in garlic, salt, and pepper; cook 1 more minute.
Make roux & sauce
- Sprinkle flour over the onion mixture and stir constantly for 1–2 minutes. Slowly whisk in milk. Simmer 2–3 minutes until thickened. Lower heat and stir in parmesan until smooth.
Combine
- Add pasta, broccoli, and chicken to the sauce. Toss gently until everything is coated. Add reserved pasta water if needed for creaminess.
Finish & serve
- Adjust seasoning. Garnish with extra parmesan, herbs, or lemon zest. Serve hot.
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