Creamy Broccoli Chicken Pasta

This creamy broccoli and chicken penne has become my weeknight dinner hero when I need something comforting yet impressive enough for unexpected guests. The silky garlic Parmesan sauce coats every piece of pasta, creating the perfect bite with tender chicken and fresh broccoli.

I first created this dish when my sister surprised us with a visit and needed something impressive fast. The look on her face when she took that first bite convinced me to add it to our regular rotation. Now my family requests it at least twice a month.

Ingredients

• Penne pasta: Creates the perfect vehicle for capturing the creamy sauce in its ridges and hollow centers
• Boneless skinless chicken breasts: Provide lean protein that stays tender when cut into bite-sized pieces
• Fresh broccoli florets: Add vibrant color, nutrition, and a pleasant texture contrast
• Garlic cloves: Use fresh rather than jarred for the most robust flavor in the sauce
• Heavy cream: Creates the luxurious base for the sauce; look for high quality with at least 36 percent fat
• Parmesan cheese: Select a block and grate it yourself for the smoothest melt and best flavor
• Italian seasoning: Adds depth to the chicken with minimal effort
• Red pepper flakes: Optional but highly recommended for a subtle warmth that balances the richness

Step-by-Step Instructions

Cook the Pasta and Broccoli:

Begin by bringing a large pot of water to a rolling boil, making sure to add enough salt that it tastes like seawater. Cook the penne according to package directions until just al dente, typically 9 to 11 minutes. About 2 minutes before the pasta is done, add the broccoli florets directly to the pasta water; this perfectly blanches the broccoli while saving you a step and an extra pot. When done, drain everything together, but do not rinse as the starch helps the sauce adhere better.

Season and Cook the Chicken:

While the pasta cooks, heat olive oil in a large deep skillet over medium-high heat until it shimmers but doesn't smoke. Season your chicken pieces thoroughly with salt, pepper, Italian seasoning, and garlic powder, making sure each piece gets coated. Add the chicken to the hot pan in a single layer, giving them space to brown properly. Cook for about 6 minutes total, turning occasionally, until the outside is golden and the inside reaches 165°F. Transfer to a plate and cover loosely with foil to keep warm.

Create the Silky Sauce:

Using the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic, stirring constantly for exactly 30 seconds until fragrant but not browned as burnt garlic will ruin the sauce. Quickly sprinkle in the flour and whisk vigorously to create a smooth paste, cooking for 60 seconds to remove the raw flour taste. Very gradually pour in the chicken broth while continuously whisking to prevent lumps, forming a smooth liquid base. Add the heavy cream in a steady stream, continuing to whisk until completely incorporated. Allow the sauce to gently simmer for 2 to 3 minutes until it begins to thicken enough to coat the back of a spoon.

Build Flavor and Texture:

Reduce heat to low and gradually add the Parmesan cheese in small handfuls, stirring after each addition until fully melted before adding more. This prevents the cheese from clumping and creates a velvety texture. Add the red pepper flakes if using, and taste the sauce, adjusting salt and pepper as needed. The sauce should be rich but not overpowering, with a subtle hint of garlic and a gentle warmth from the pepper.

Combine and Marry Flavors:

Return the cooked chicken, pasta, and broccoli to the skillet with the sauce. Using tongs or two large spoons, gently toss everything together, ensuring every piece gets coated in the creamy sauce. Allow the combined dish to simmer for 1 to 2 minutes over low heat, which helps the pasta absorb some of the sauce flavors and brings everything to a perfect serving temperature. If the sauce seems too thick, add a splash of reserved pasta water to reach your desired consistency.

The first time I made this recipe I accidentally added too much garlic and discovered it was actually better that way. Four cloves might seem like a lot but they mellow beautifully in the cream, creating a rich backbone of flavor without overpowering. My daughter, who normally picks out green vegetables, devours the broccoli in this dish claiming the sauce makes everything taste amazing.

Make-Ahead Options

This pasta can be fully prepared up to three days in advance and stored in an airtight container in the refrigerator. When reheating, add a splash of milk or cream to loosen the sauce as it will thicken considerably when chilled. For best results, reheat gently on the stovetop rather than microwave to prevent the sauce from separating or the pasta from becoming mushy.

Smart Substitutions

While this recipe calls for chicken, any protein works beautifully in its place. Try using Italian sausage for a bolder flavor profile or shrimp for an elegant seafood twist. Vegetarians can substitute pan-fried tofu or simply double the broccoli and add mushrooms for a satisfying meatless version. The cream sauce can be lightened by using half and half or even whole milk thickened with a bit more flour, though the texture won’t be quite as luxurious.

Serving Suggestions

This creamy pasta stands beautifully on its own but pairs wonderfully with a simple green salad dressed with lemon vinaigrette to cut through the richness. For a complete Italian-inspired meal, serve with garlic bread for sopping up extra sauce. A chilled glass of Pinot Grigio or Chardonnay complements the creamy flavors perfectly, making this humble pasta dish feel restaurant-worthy for dinner guests.

Seasonal Variations

During spring, substitute asparagus for broccoli and add fresh peas for a seasonal twist. Summer versions work wonderfully with zucchini, cherry tomatoes, and fresh basil stirred in at the last minute. Fall calls for butternut squash cubes and sage, while winter versions can incorporate kale or spinach for added nutrition when fresh produce is less available. The versatile sauce works with virtually any vegetable combination your family enjoys.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, you can substitute the penne with other short pasta like fusilli, rigatoni, or farfalle. Make sure to adjust cooking time as needed.

→ What can I use as a lighter sauce alternative?

You can substitute heavy cream with half-and-half or even plain unsweetened almond milk for a lighter option. Reduce Parmesan cheese slightly to further lighten the dish.

→ How can I add extra flavor to this dish?

For extra flavor, consider adding a pinch of red pepper flakes, a squeeze of lemon juice, or freshly grated lemon zest to the sauce. These enhance brightness in the dish.

→ Can I prepare this dish ahead of time?

Yes, you can prepare the components ahead of time and refrigerate them separately. Combine and reheat with a splash of milk to loosen the sauce before serving.

→ What protein alternatives work well in this dish?

You can swap the chicken with shrimp, turkey, or cubed tofu for a variation. Adjust cooking time accordingly to ensure the protein is fully cooked.