Garlic Parmesan Broccoli Chicken Pasta (Print View)

Creamy skillet pasta with tender chicken, fresh broccoli, and rich garlic Parmesan sauce ready in 40 minutes.

# Components:

→ Proteins

01 - 2 medium boneless, skinless chicken breasts (about 14 oz), cut into bite-size pieces

→ Pasta

02 - 10 oz penne, rigatoni, or rotini pasta

→ Vegetables

03 - 2 cups small broccoli florets
04 - 3 cloves garlic, minced
05 - 1 small onion, finely chopped

→ Dairy & Cream

06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese
08 - 2 tablespoons unsalted butter
09 - 1/2 cup milk

→ Broth & Seasonings

10 - 2 cups low-sodium chicken broth
11 - 1/2 teaspoon salt, plus more to taste
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes, optional
14 - 1/2 teaspoon dried Italian herb blend, optional

→ Garnish

15 - Fresh parsley, chopped
16 - Additional grated Parmesan cheese, optional

# Preparation Steps:

01 - Heat butter in a large, deep skillet over medium heat. Add chicken pieces, season with salt and pepper, and sauté for 4 to 5 minutes until lightly golden. Transfer to a plate and set aside.
02 - In the same skillet, add chopped onion and minced garlic. Sauté for 2 minutes until fragrant and translucent.
03 - Pour chicken broth, milk, and heavy cream into the skillet. Stir to combine and bring to a gentle simmer over medium heat.
04 - Add pasta and broccoli florets to the simmering liquid. Stir well, cover the skillet, and cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed. Add additional broth or water if needed.
05 - Return cooked chicken to the skillet. Add Parmesan cheese, Italian herbs, and red pepper flakes if using. Stir continuously until cheese melts completely and sauce becomes creamy.
06 - Taste the dish and adjust seasoning with additional salt or black pepper as needed.
07 - Transfer to serving bowls or plates immediately. Garnish with fresh chopped parsley and extra grated Parmesan cheese.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor layering as the chicken browns first, then the garlic perfumes the cream sauce.
  • The pasta absorbs the broth directly, so it soaks up all that garlicky, cheesy goodness instead of sitting bland and separate.
  • It's faster than ordering takeout but tastes like you spent way more time on it than you actually did.
02 -
  • If your sauce looks thin after cooking, don't panic—some of the pasta starch creates creaminess as it cooks, so give it another minute or two of gentle simmering before adding more liquid.
  • Pre-shredded Parmesan really does matter here; the anti-caking agents in store-bought versions create a grainy sauce instead of that silky finish, and there's no way to salvage it once they're in.
03 -
  • Grate your Parmesan fresh right before cooking because pre-shredded versions contain anti-caking agents that create a grainy, broken sauce instead of that silky finish you're after.
  • Cut the chicken into uniform bite-size pieces so everything cooks at the same rate—larger pieces will still be slightly raw when the tiny ones are overcooked.
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