Chicken Broccoli Pasta

There’s something truly satisfying about a comforting bowl of Chicken Broccoli Pasta. Picture this: it’s a chilly evening, and you’re craving something hearty that warms your soul. I remember the first time I made this dish; the aroma of sautéed garlic and bubbling cream filled my kitchen, instantly making it feel like home. As I stirred the pot, the bright green broccoli mingled with tender pieces of chicken and perfectly cooked penne. This isn’t just another pasta; it’s a meal that brings everyone together at the dinner table.

Incorporating broccoli not only adds vibrant color but also infuses a subtle crunch and a wealth of nutrients to the dish. My family absolutely adores this recipe, often requesting it for special occasions and cozy weeknights alike. The creamy sauce, rich with the flavors of Parmesan cheese and butter, coats each piece of pasta perfectly, creating a symphony of flavors with each bite. You can almost hear the sighs of contentment as you serve it up!

Whether you’re a seasoned chef or a beginner, making Chicken Broccoli Pasta is an experience that feels rewarding and fulfilling. It’s a perfect blend of comfort and taste that everyone will love. So grab your ingredients, and let’s get cooking!

Key Ingredients for Chicken Broccoli Pasta

The ingredients for Chicken Broccoli Pasta are quite simple yet perfect together. The combination of chicken, broccoli, and penne forms the heart of the dish, while the creamy sauce elevates it to a whole new level of comfort food. Let’s take a closer look at these key players:

• 1 pound chicken breasts: Chopped into large bite-size pieces, these provide a hearty source of protein, making the dish filling and satisfying.
• 1/2 tsp EACH paprika, salt, pepper: These spices add warmth and flavor to the chicken, ensuring every bite is seasoned just right.
• 2 tablespoons olive oil: Used for sautéing the chicken, it adds a subtle richness and flavor.
• 1 pound penne: A classic pasta choice that holds the creamy sauce beautifully. Its tubular shape is perfect for catching every flavor.
• 5 cups broccoli florets: Fresh and vibrant, broccoli not only adds nutrients but also a delightful crunch that complements the creaminess of the sauce.
• 2 tablespoons unsalted butter: This adds depth and richness to the sauce, making it velvety and smooth.
• 6 cloves garlic: Minced for a punch of flavor, garlic is essential in building the sauce’s depth.
• ¼ teaspoon red pepper flakes: For those who like a little kick, red pepper flakes are a great addition that balances the creaminess.
• 2 cups low sodium chicken broth: This serves as the base for the sauce, adding both moisture and flavor without overpowering the other ingredients.
• 2 tablespoons cornstarch: Used to thicken the sauce, it gives that creamy consistency we all love.
• 2 cups heavy cream: The star of the sauce, adding richness and making every bite indulgent.
• 2 ounces cream cheese: This enhances the creaminess and adds a tangy flavor to the sauce.
• 1 teaspoon chicken bouillon: For an extra depth of flavor, chicken bouillon brings a savory element to the dish.
• 1 tsp EACH dried basil, dried parsley: These herbs provide a fragrant aroma and enhance the overall flavor profile.
• 1/2 tsp EACH onion powder, dried oregano, salt, pepper: These seasonings layer on additional flavors that make the dish irresistible.
• 1 1/2 cups FRESHLY grated Parmesan cheese: A finishing touch that adds salty, nutty flavors to the dish.

How to Assemble Chicken Broccoli Pasta

Assembling Chicken Broccoli Pasta is as delightful as its taste! Follow these steps to create the perfect dish.

1. Start by bringing a large pot of salted water to a boil. This is where you’ll blanch the broccoli. Once boiling, add the broccoli florets and cook for 2 minutes until they’re bright green and tender-crisp. Using a slotted spoon, remove them from the pot and place them in ice water or run cold water over them to halt the cooking process.

2. Return the same pot of water to a boil. Now it’s time for the penne. Cook it according to the package directions until al dente. Make sure to reserve ½ cup of the pasta water before draining!

3. While the pasta cooks, prepare the chicken. Pat the chopped pieces of chicken dry and season with ½ teaspoon each of paprika, salt, and pepper. Toss well to ensure each piece is evenly coated.

4. In a large saucepan or braiser, heat 2 tablespoons of olive oil over medium-high heat. Once it’s hot, add the seasoned chicken and cook for about 5 to 7 minutes, until golden brown and cooked through. Use a slotted spoon to remove the chicken and set it aside.

5. In the same pan, whisk together the chicken broth and cornstarch in a liquid measuring cup until completely smooth. Set this aside as we build our sauce.

6. Melt the 2 tablespoons of butter, letting it blend with the flavors left in the pan from the chicken. Add in the minced garlic and red pepper flakes; sauté this mixture for about 30 seconds until fragrant but not burnt.

7. Next, whisk in your previously mixed broth and cornstarch, along with the heavy cream, cream cheese, and all the seasonings. Reduce the heat to medium-low and stir frequently until the cream cheese has melted and the sauce is smooth.

8. Add the freshly grated Parmesan cheese in batches, whisking well after each addition until it’s completely melted. The sauce should start to thicken gently and become creamy.

9. Once you have a smooth sauce, return the chicken and broccoli to the pan, followed by the cooked penne. Stir everything together until well combined. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.

10. Finally, taste the dish and adjust the seasoning with freshly cracked salt and pepper as needed. Serve immediately and enjoy!

Change It Up

Feeling adventurous? Here are some tips to customize your Chicken Broccoli Pasta!

• Ingredient Swaps: Try using different vegetables like zucchini or asparagus instead of broccoli. You can also use different pasta shapes, such as fusilli or farfalle, for a fun twist!
• Make it Spicy: For those who love heat, consider adding diced jalapeños or a splash of hot sauce to the creamy sauce.
• Herb Infusion: Fresh herbs, such as basil or thyme, can elevate the flavor profile. Sprinkle them on top before serving for an aromatic touch.
• Protein Variations: Substitute chicken with shrimp or even tofu for a vegetarian version. Just adjust the cooking time as needed.
• Storage: Ensure you store leftovers in an airtight container in the fridge for up to 4 to 5 days. Reheat in a skillet or microwave to enjoy again!

Great Combinations for Chicken Broccoli Pasta

Serving Chicken Broccoli Pasta offers a delightful opportunity to create a full meal experience. Here are some fantastic pairings:

• Garlic Bread: A crusty loaf of garlic bread makes a perfect accompaniment to this creamy pasta dish, allowing you to soak up every bit of sauce.
• Side Salad: A fresh green salad with a light vinaigrette provides a refreshing contrast to the richness of the pasta.
• Wine Pairing: For a special dinner, serve with a crisp white wine that complements the creaminess, such as a Sauvignon Blanc.
• Occasions: This dish is great for family gatherings, cozy weeknight dinners, or even meal prep for a busy week.
• Seasonal Variations: In spring, add peas for a pop of color. In fall, consider incorporating roasted squash for a heartier feel.
• Storing Leftovers: If you have leftovers, they can be stored in the refrigerator for 4 to 5 days. Reheat on the stove for best results.

FAQ

Conclusion

Chicken Broccoli Pasta is a dish that combines comfort, flavor, and nutrition in one delightful bowl. Its creamy sauce and tender chicken and broccoli make it a family favorite that’s perfect for any occasion. I encourage you to give this recipe a try and bring a taste of warmth into your home. You won’t regret it!

Chicken Broccoli Pasta

Craving comfort? Indulge in this creamy and satisfying Chicken Broccoli Pasta. With tender chicken, bright broccoli, and rich Parmesan sauce, it's the perfect easy weeknight dinner!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound chicken breasts chopped into large bite size pieces
• 1/2 tsp paprika EACH
• 1/2 tsp salt EACH
• 1/2 tsp pepper EACH
• 2 tablespoons olive oil
• 1 pound penne
• 5 cups broccoli florets (uncooked)
• 2 tablespoons unsalted butter
• 6 cloves garlic minced (1 ½ TBS) (may sub 1 tsp ground)
• 1/4 teaspoon red pepper flakes
• 2 cups low sodium chicken broth
• 2 tablespoons cornstarch
• 2 cups heavy cream (or half and half or evaporated milk + 1 TBS cornstarch)
• 2 ounces cream cheese very soft
• 1 teaspoon chicken bouillon or better than bouillon
• 1 tsp dried basil EACH
• 1 tsp dried parsley EACH
• 1/2 tsp onion powder EACH
• 1/2 tsp dried oregano EACH
• 1/2 tsp salt EACH
• 1/2 tsp pepper EACH
• 1 1/2 cups FRESHLY grated Parmesan cheese (like powder)

Equipment

• Wooden Spoon
• Large Pot
• Grater
• Skillet
• Frying Pan
• Chef's Knife
• Saucepan
• Whisk

Method

 

1. Bring a large pot of salted water to a boil. Once boiling, add the broccoli florets. Cook for 2 minutes. Remove with a slotted spoon and place in an ice bath or run cold water overtop until it's cooled.
2. Bring the same pot of water back to a boil. Add the penne and cook al dente according to package directions. Reserve ½ cup pasta water, then drain. Toss pasta with a drizzle of olive oil if not adding to the Alfredo sauce immediately.
3. While the cubed chicken is still on the cutting board, pat it dry and season with ½ teaspoon paprika, ½ teaspoon salt, and ½ teaspoon pepper; toss to coat.
4. Heat 2 tablespoons olive oil in a large saucepan or braiser over medium-high heat. Add the chicken and cook until golden and just cooked through. Remove to a plate with a slotted spoon.
5. Whisk the chicken broth with the cornstarch in a liquid measuring cup until completely smooth; set aside. If using half and half or evaporated milk, whisk in the 1 extra TBS cornstarch.
6. Melt the butter in the chicken drippings over medium heat. Add the garlic and red pepper flakes and sauté for 30 seconds. Whisk in the broth/cornstarch, heavy cream, cream cheese, and all seasonings. Reduce heat to medium-low and cook until the cream cheese is melted and smooth, whisking often.
7. Add the grated Parmesan cheese a handful at a time in batches, whisking until smooth in between each addition. Bring the sauce to a gentle simmer and continue to cook for about 3-5 minutes or until it starts to thicken and the Parmesan is completely melted. Keep in mind the sauce will continue to thicken once you add the starchy pasta and it's removed from heat.
8. Stir in the chicken and broccoli, followed by the penne (if you're not serving immediately, wait to add the pasta). If at any time the Alfredo sauce gets too thick, just add a little splash of the reserved pasta water to loosen it up. Taste and season with additional freshly cracked salt and pepper to taste (we like both).

Notes

Use real Parmigiano-Reggiano right off of the block and not any powdered or pre-shredded cheeses. Pre-shredded cheeses are coated with anti-clumping chemicals which prevent them from melting completely, leaving your sauce grainy no matter how long you cook it.

Use granulated chicken bouillon, bouillon cubes, or better than bouillon. Add the bouillon to the sauce dry, do not dissolve it into water first. If using a cube, crush before adding to the sauce.

If you think your Alfredo has lumps but it’s been simmering for 5 minutes, it’s probably just the fresh garlic!

Transfer to an airtight container and store in the refrigerator for 4-5 days.

Reheat in the microwave for 1-2 minutes or over medium-low heat on the stove, stirring frequently. You may want to add a splash of milk if the pasta seems dry.

You can make all of the elements ahead of time and refrigerate separately, or combine the Alfredo sauce, chicken, and broccoli (not the pasta) and refrigerate until ready to serve. When ready, gently rewarm in a skillet, stir in the penne, then a splash of milk if needed to thin.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!