Creamy Chicken and Broccoli Past
Indulge in the ultimate comfort food with this Creamy Chicken and Broccoli Pasta recipe—a perfect blend of tender chicken, al dente penne, and vibrant broccoli all wrapped in a luscious Parmesan cream sauce. With minimal prep time and a creamy, garlicky base made from scratch, this dish is as satisfying as it is simple to make. The golden-browned chicken and crisp-tender broccoli add texture and flavor, while hints of paprika and optional red pepper flakes provide a subtle kick. Ideal for weeknight dinners or cozy family gatherings, this one-pan pasta comes together in just 40 minutes and is guaranteed to impress. Serve it hot, garnished with extra Parmesan, for a restaurant-quality meal in the comfort of your own kitchen!
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 1 lb Chicken breasts (boneless, skinless)
- 3 cups Broccoli florets
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Unsalted butter
- 3 units Garlic cloves (minced)
- 2 tbsp All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 0.75 cup Parmesan cheese (grated)
- 0.25 tsp Paprika
- 0.25 tsp Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, cut the chicken breasts into small bite-sized pieces. Season them with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the broccoli florets. Cook for 3-4 minutes until the broccoli is tender-crisp. Remove the broccoli and set aside with the chicken.
Reduce the heat to medium and melt the butter in the skillet. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Sprinkle the flour over the garlic and whisk it into the butter to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while whisking constantly to avoid lumps. Add the heavy cream and bring the mixture to a gentle simmer. Cook for 3-4 minutes, stirring frequently, until the sauce thickens.
Stir in the grated Parmesan cheese, paprika, and red pepper flakes (if using). Taste the sauce and adjust the seasoning with salt and pepper if needed.
Return the cooked chicken and broccoli to the skillet, stirring to coat them in the creamy sauce.
Add the cooked pasta to the skillet, tossing everything together to combine. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Serve the Creamy Chicken and Broccoli Pasta immediately, garnished with additional Parmesan cheese if desired. Enjoy!
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 27.9 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 1566 mg | 68% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 1.5 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 557 mg | 43% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 484 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
