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Easy Chicken Broccoli Pasta photo

Chicken Broccoli Pasta

This Chicken Broccoli Pasta is a comforting hug on a plate! Tender chicken, vibrant broccoli, and creamy pasta come together in a rich garlic sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta and Broccoli:
  • 1 pound chicken breasts cut into large bite-size pieces
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 pound penne
  • 5 cups broccoli florets fresh and uncooked
  • 2 tablespoons unsalted butter
  • 6 cloves garlic minced
  • 1/2 teaspoon red pepper flakes
  • 2 cups low sodium chicken broth
  • 2 tablespoons cornstarch
  • 2 cups heavy cream
  • 2 ounces cream cheese very soft
  • 1 teaspoon chicken bouillon or better than bouillon
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups freshly grated Parmesan cheese

Equipment

  • Large Pot
  • Skillet
  • Mixing Bowl
  • Wooden Spoon
  • Measuring cups and spoons
  • Grater

Method
 

Cooking Instructions:
  1. In a large pot of boiling salted water, cook the penne according to package instructions until al dente. In the last 2 minutes of cooking, add the broccoli florets to the pot. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Season the chicken pieces with paprika, salt, and pepper. Add the chicken to the skillet and sauté until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, melt the unsalted butter. Add minced garlic and red pepper flakes, cooking for about 1-2 minutes until fragrant. Gradually pour in the chicken broth, scraping up any bits from the bottom of the pan.
  4. In a small bowl, mix the cornstarch with a few tablespoons of the broth to create a slurry. Stir this mixture back into the skillet, allowing the sauce to thicken for a minute or two.
  5. Reduce the heat to low and stir in the heavy cream and softened cream cheese until smooth. Add the chicken bouillon, dried basil, parsley, onion powder, oregano, salt, and pepper. Mix well.
  6. Add the cooked chicken and drained pasta and broccoli to the skillet. Toss everything together until well coated in the creamy sauce. Slowly stir in the freshly grated Parmesan cheese until melted and combined.
  7. Taste and adjust seasoning if necessary. Serve warm, garnished with additional Parmesan cheese and fresh herbs if desired.

Notes

  • For a lighter version, use evaporated milk or reduce the cream.
  • Swap broccoli for seasonal veggies like asparagus or spinach.
  • Store leftovers in an airtight container for 3-4 days.