Creamy Chicken and Broccoli Pasta

This Creamy Chicken and Broccoli Pasta is a rich, comforting dinner made with tender pieces of chicken, fresh broccoli, pasta, garlic, and a smooth Parmesan cream sauce. It is easy enough for a busy weeknight but still feels like a cozy restaurant-style meal.

The rigatoni catches plenty of creamy sauce inside every tube, while the broccoli adds freshness and color. Everything comes together in one skillet after the pasta cooks, making this a simple family dinner that is ready in about 35 minutes.

Why You Will Love This Recipe

This recipe combines protein, vegetables, pasta, and a creamy homemade sauce in one satisfying meal. The chicken cooks quickly, the broccoli stays tender with a little bite, and freshly grated Parmesan gives the sauce plenty of flavor without needing complicated ingredients.

You can also customize it easily with spinach, mushrooms, bacon, sun-dried tomatoes, or a little red pepper for heat.

Ingredients

12 ounces rigatoni or pasta of choice
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cubed
2 cups broccoli florets
4 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt, plus more for pasta water
1/2 teaspoon freshly cracked black pepper
1 cup low-sodium chicken broth
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese
2 tablespoons butter
1/4 teaspoon crushed red pepper flakes, optional
Fresh parsley for garnish, optional

Ingredient Notes

Pasta: Rigatoni works especially well because its ridges and hollow center hold the creamy sauce. Penne, rotini, farfalle, or fettuccine can also be used.

Chicken: Cut the chicken into evenly sized bite-sized pieces so everything cooks at approximately the same rate.

Broccoli: Fresh broccoli gives the best texture, but frozen broccoli can also work. If using frozen florets, thaw and drain them first so they do not add too much water to the sauce.

Parmesan: Freshly grated Parmesan melts more smoothly than many pre-shredded varieties and gives the sauce a richer flavor.

How to Make Creamy Chicken and Broccoli Pasta

Bring a large pot of salted water to a boil.
Add the rigatoni and cook until just al dente according to the package directions.
During the final two to three minutes of pasta cooking, add the broccoli florets directly to the boiling water.
Reserve about 1 cup of pasta water, then drain the pasta and broccoli.
Pat the cubed chicken dry with paper towels.
Season with Italian seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken in a single layer.
Cook for about six to eight minutes, stirring occasionally, until golden and cooked through.
Chicken should reach at least 165°F in the center.
Transfer the cooked chicken to a clean plate.

Make the Creamy Garlic Parmesan Sauce

Reduce the skillet heat to medium-low.
Add the butter and minced garlic.
Cook for about 30 to 60 seconds, stirring constantly, until fragrant.
Pour in the chicken broth and scrape up the flavorful browned bits from the bottom of the skillet.
Let the broth simmer for two to three minutes.
Pour in the heavy cream and stir well.
Add optional crushed red pepper flakes.
Reduce the heat to low.
Add the Parmesan gradually, stirring until completely melted and smooth.

Combine Everything

Add the cooked chicken back to the skillet.
Add the drained pasta and broccoli.
Toss gently until everything is evenly coated in the creamy Parmesan sauce.
If the sauce is too thick, add reserved pasta water a few tablespoons at a time.
Let everything cook together over low heat for another one to two minutes.
Taste and adjust salt and black pepper as needed.
Garnish with fresh parsley and additional Parmesan before serving.

How to Keep the Chicken Juicy

Do not cut the chicken pieces too small, and avoid cooking them longer than necessary. Once the chicken reaches 165°F, remove it from the skillet while you prepare the sauce.

Adding it back near the end keeps the chicken tender while still allowing it to absorb the creamy garlic flavor.

How to Get a Smooth Cream Sauce

Keep the skillet over low heat when adding the Parmesan. High heat can cause cheese-based sauces to become grainy or separate.

Add the cheese gradually and stir continuously. If the sauce becomes too thick, reserved pasta water is the easiest way to loosen it while keeping the sauce silky.

Easy Variations

For bacon chicken broccoli pasta, add six slices of cooked, crumbled bacon before serving.

For spinach pasta, stir in two cups of baby spinach during the final few minutes.

For mushroom chicken pasta, sauté eight ounces of sliced mushrooms before cooking the chicken.

For extra heat, increase the crushed red pepper or add a pinch of cayenne.

For extra cheese, stir in a little shredded mozzarella along with the Parmesan.

What to Serve with Creamy Chicken Pasta

This pasta is hearty enough to serve on its own, but garlic bread or warm dinner rolls are excellent for soaking up the extra cream sauce.

A Caesar salad, garden salad, roasted asparagus, or green beans also pairs well with the rich pasta.

Storage and Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to three to four days.

The pasta will absorb more sauce as it chills. When reheating, add a splash of chicken broth, milk, or cream and warm gently over low heat or in the microwave until steaming hot.

Avoid overheating because cream sauces can separate and the chicken can become dry.

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