If you’re looking for a deliciously comforting meal to pull together on busy weeknights, look no further than my easy Chicken and Broccoli Pasta recipe.
This easy-to-make family favorite cooks in 35 minutes in a skillet on the stove, serves 6, and combines tender chicken, fresh broccoli, and al dente pasta in a delicious cream sauce made with cream cheese and Parmesan cheese.
Like my Slow Cooker Chicken Broccoli Pasta and my oven-baked Cheesy Chicken Broccoli Pasta, this creamy pasta dish has simple ingredients and quick prep, making it a sure staple in your dinner rotation. I have made it at least once a month for the past few years, and I bet once you make it, you will too!
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Why this recipe works
- It has tender chicken, nutritious broccoli, and perfectly cooked pasta, all swimming in a creamy Parmesan cheese sauce, that you can have on the dinner table in 35 minutes.
- Simple ingredients and a short prep time make this easy dinner recipe a lifesaver on hectic weeknights. Like most pasta dishes, leftovers taste just as delicious the next day.
- Whether you’re cooking for picky eaters or discerning foodies, this dish is sure to please the whole family.
Ingredient notes and substitutions
Complete measurements are in the recipe card below.
- Penne pasta – serves as the hearty and satisfying base of the dish. You can substitute any pasta you like, including fettuccini, ziti, or rigatoni.
- Broccoli florets – bring a fresh and slightly crisp texture to the dish, complementing the creamy and cheesy elements.
- Olive oil – is used to saute the chicken.
- Boneless, skinless chicken breasts – work harmoniously with the broccoli and pasta, creating a balanced and flavorful meal. Boneless, skinless chicken thighs can be substituted.
- Garlic powder, Italian seasoning, Kosher salt, and ground black pepper – play crucial roles in enhancing the overall flavor profile, bringing out the savory notes of the other ingredients.
- Onion – creates a flavorful foundation for the entire dish.
- Cream cheese, chicken stock, and heavy cream – work together to create a luscious sauce that coats each ingredient beautifully. Heavy cream contributes to the dish’s richness, making it irresistibly decadent. You can substitute chicken broth for the stock.
- Parmesan cheese – adds a rich, savory, and slightly nutty flavor to the dish and helps to balance the homemade creamy sauce.
- (Optional) Red pepper flakes – also known as crushed red pepper or chili flakes- add a touch of spiciness without overpowering the other ingredients. (Not pictured)
Recipe variations
- Omit the chicken and add extra vegetables such as mushrooms, bell peppers, or zucchini for a vegetarian version.
- Use gluten-free pasta instead of traditional pasta to make the dish gluten-free, and check the ingredients on your chicken stock or chicken broth to ensure it is gluten-free as well.
- Substitute shrimp, diced ham, or cooked sausage for the chicken.
- Add a can of diced tomatoes or tomato sauce to the creamy sauce base for a creamy tomato chicken and broccoli pasta dish.
- Add two tablespoons of lemon juice and the zest of one lemon to make a lemon cream sauce.
How to make Creamy Chicken and Broccoli Pasta
- Cook the pasta according to package instructions until al dente. Add the broccoli florets to the boiling water about 3 minutes before the pasta is done. Drain in a colander and set aside. (Before draining the cooked pasta, reserve a cup of the cooking water. This starchy water can be used if needed to thin out the sauce if it becomes too thick and will help thin out the sauce on leftovers.)
- Heat olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces when the oil is hot and season with garlic powder, salt, pepper, and Italian seasoning. Cook the chicken for 2-3 minutes on each side or until cooked. Remove the chicken from the skillet and set aside.
- In the same skillet, if needed, add a little more olive oil. Sauté the chopped onion for 5-7 minutes or until the onion is translucent.
- Add the softened cream cheese to the skillet. Stir continuously until the cream cheese melts and combines with the onion.
- Gradually pour in the chicken broth, stirring constantly to create a smooth mixture.
- Stir in the heavy cream and bring the mixture to a gentle simmer. Let it cook for a few minutes until it begins to thicken.
- Add the grated Parmesan cheese to the sauce, stirring until the cheese melts and the sauce is smooth.
- Return the cooked chicken, pasta, and broccoli to the skillet. Toss everything together until well coated in the sauce.
- Taste and adjust seasoning with additional salt, pepper, and red pepper flakes, if desired.
- Serve immediately, garnished with extra Parmesan cheese if you like.
Serving suggestions
- Pair the dish with a crisp white wine, such as Chardonnay or Sauvignon Blanc, or a light red wine, such as Pinot Noir, to complement the flavors.
- Add a slice of my Texas Toast Garlic Bread or Irish Soda Bread for a delicious way to sop up the creamy sauce.
- For mutiple pasta dishes pair with my delicious Marry Me Chicken Pasta.
- Add my Classic House Salad for a refreshing contrast to the dish’s richness.
- Don’t forget to include extra grated Parmesan cheese on the side for guests to sprinkle over their pasta for an extra cheesy finish.
- A light dessert like my Homemade Orange Sherbet Ice Cream or Strawberry Sherbet would be perfect for a sweet ending.
Make it ahead and meal prep
Make the recipe as directed and store it in the refrigerator. Before serving, follow the same methods as reheating leftovers.
How to store and reheat leftovers
Transfer leftover chicken and broccoli pasta to an airtight container or a resealable plastic bag. Remove as much air as possible to prevent the ingredients from drying out. Store it in the refrigerator for up to 3-4 days.
Transfer the desired portion to a saucepan or skillet to reheat on the stove. Add a splash of chicken stock or pasta water to help loosen the sauce and prevent it from sticking to the pan.
Heat over medium-low heat, stirring occasionally, until everything is heated through and the sauce is creamy and smooth. You may need to add more liquid or pasta water if the sauce has thickened too much.
Recipe FAQ:
Yes, when ready to enjoy, thaw the frozen dish overnight in the refrigerator. Once thawed, reheat the ingredients following the same methods as reheating leftovers.
The best way to determine if it is cooked perfectly is to taste it. It should be tender but still slightly firm, known as “al dente.” You can also check the cooking time on the pasta package and start tasting it a minute or two before the recommended time to ensure it doesn’t overcook.
Yes, you can use frozen broccoli instead of fresh if that’s what you have available. Thaw the frozen broccoli before adding it to the pasta, or add it directly to allow it to thaw and cook simultaneously.
Sharon’s tips
- Prep all the recipe ingredients and measure the seasonings before you start cooking. This will streamline the cooking process and prevent any last-minute scrambling.
- Ensure that the chicken is cooked through before adding it to the pasta. Use a meat thermometer to check for an internal temperature of 165°F.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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Creamy Chicken and Broccoli Pasta (Easy Skillet Dinner)
Ingredients
- 3 cups penne pasta, uncooked
- 3 cups broccoli florets, fresh or frozen
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 medium onion, chopped
- 4 ounces cream cheese, softened and cut into cubes
- 1 cup chicken stock can substitute chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Optional: a pinch of red pepper flakes for a bit of heat
Instructions
- Cook the pasta according to package instructions until al dente. Add the broccoli florets to the boiling water about 3 minutes before the pasta is done. Drain in a colander and set aside. (Reserve a cup of the cooking water before draining the cooked pasta. This starchy water can be used if needed to thin out the sauce if it becomes too thick and will help thin out the sauce on leftovers.)
- Heat olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces when the oil is hot and season with garlic powder, salt, pepper, and Italian seasoning. Cook the chicken for 2-3 minutes on each side or until cooked. Remove the chicken from the skillet and set aside.
- In the same skillet, if needed, add a little more olive oil. Sauté the chopped onion for 5-7 minutes or until the onion is translucent.
- Add the softened cream cheese to the skillet. Stir continuously until the cream cheese melts and combines with the onion.
- Gradually pour in the chicken broth, stirring constantly to create a smooth mixture.
- Stir in the heavy cream and bring the mixture to a gentle simmer. Let it cook for a few minutes until it begins to thicken.
- Add the grated Parmesan cheese to the sauce, stirring until the cheese melts and the sauce is smooth.
- Return the cooked chicken, pasta, and broccoli to the skillet. Toss everything together until well coated in the sauce.
- Taste and adjust seasoning with additional salt, pepper, and red pepper flakes if desired.
- Serve immediately, garnished with extra Parmesan cheese if you like.
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