Garlic Parmesan Broccoli Chicken Pasta (Print View)

Creamy one-pan pasta with chicken, broccoli, and garlic Parmesan sauce ready in 35 minutes.

# Components:

→ Meats

01 - 2 medium boneless, skinless chicken breasts (about 14 oz), diced

→ Vegetables

02 - 2 cups broccoli florets
03 - 3 cloves garlic, minced
04 - 1 small yellow onion, finely chopped

→ Pasta

05 - 10 oz short pasta such as penne, fusilli, or rotini

→ Dairy

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

→ Pantry

10 - 2 tablespoons olive oil
11 - 1 1/2 cups low-sodium chicken broth
12 - 1/2 teaspoon dried Italian herbs
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - Fresh parsley, chopped
15 - Extra grated Parmesan cheese

# Preparation Steps:

01 - Heat olive oil and butter in a large, deep skillet over medium heat. Add diced chicken, season with salt and pepper, and sauté until golden and cooked through, 5 to 6 minutes. Remove chicken and set aside.
02 - In the same skillet, add onion and cook until translucent, about 2 minutes. Add minced garlic and cook until fragrant, 30 seconds.
03 - Stir in uncooked pasta, chicken broth, milk, and Italian herbs. Bring to a boil, then reduce to a simmer. Cover and cook for 8 minutes, stirring occasionally.
04 - Add broccoli florets, cover again, and cook for 5 to 6 minutes until pasta is al dente and broccoli is bright green and tender.
05 - Lower the heat. Stir in heavy cream and Parmesan cheese until melted and sauce becomes creamy. Return cooked chicken to the skillet and stir to combine. Cook for 2 minutes to heat through.
06 - Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and extra Parmesan cheese before serving.

# Expert Advice:

01 -
  • It's genuinely fast: No draining pasta water, no multiple pans, just one skillet doing all the heavy lifting while you breathe.
  • The sauce is silky without feeling heavy: That balance of cream and broth keeps it luxurious but not overwhelming, even on nights when you're already full of life's complications.
  • Chicken stays tender, not dry: Cooking it briefly first then returning it at the end is the small trick that changes everything about texture.
02 -
  • Pre-shredded Parmesan will not melt the same way: I learned this by watching lumpy sauce form instead of that smooth, glossy finish, and switching to freshly grated Parmesan changed the entire dish.
  • The order of adding things matters more than you'd expect: If you add the broccoli too early it turns to mush, but if you add the cream before the pasta is cooked it breaks and separates, so follow the sequence and trust it.
03 -
  • Don't walk away while the pasta is simmering: A quick stir every minute or two prevents sticking and ensures even cooking, and you'll catch any moments where the liquid is reducing too fast before disaster happens.
  • Taste the pasta itself before you declare it done: The only true way to know if it's al dente is to actually eat a piece, not to guess at timing or look at the package.
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