Chicken and Broccoli Pasta Recipe brings tender chicken, crisp-tender broccoli, and a creamy, garlicky Parmesan sauce together in one big comforting bowl. It works perfectly for busy weeknights, new cooks, or anyone who wants a full dinner on the table in about 30 minutes. I’ve cooked some version of this pasta for years, and my kids still cheer when they see the skillet come out.

Why You Should Try This Chicken and Broccoli Pasta Recipe

This Chicken and Broccoli Pasta Recipe tastes rich and creamy, yet it still feels light enough for a weeknight dinner. The garlic, Parmesan, and a touch of lemon keep the sauce bright while the pasta and chicken make it hearty and satisfying.

You cook everything in one pot and one skillet, so cleanup stays easy. Leftovers reheat nicely, which makes this recipe a smart choice for meal prep or lunches.

“This Chicken and Broccoli Pasta Recipe tastes like restaurant comfort food that somehow snuck into my weeknight rotation without wrecking my schedule.” ★★★★★

Ingredients You’ll Need

Pasta, Chicken, and Veggies

12 ounces short pasta
- Penne, rotini, fusilli, or shells all work well.
- Whole wheat or chickpea pasta also works if you want extra fiber and protein.
1 pound boneless, skinless chicken breasts or thighs
- Slice into thin strips or small bite-size cubes so they cook quickly.
- Thighs stay juicier, while breasts taste leaner.
3 cups small broccoli florets
- Fresh broccoli holds texture best.
- Frozen broccoli works in a pinch; do not thaw, just add near the end and cook a bit longer.
3 tablespoons olive oil
- Use a neutral oil if you prefer, but olive oil adds nice flavor.
3 cloves garlic, minced
- Use jarred minced garlic as a shortcut, about 1 tablespoon.

Sauce Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
- Boxed broth works fine; choose low-sodium so you control the salt.
1 cup milk or half-and-half
- Whole milk gives a creamy sauce without feeling too heavy.
- Use half-and-half for a richer sauce, or 2% milk for a lighter version.
1 cup freshly grated Parmesan cheese
- Grate from a block if possible; pre-shredded Parmesan sometimes clumps and melts less smoothly.
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
½ teaspoon Italian seasoning or dried oregano
¼ teaspoon red pepper flakes (optional, for a mild kick)
Zest of ½ lemon and 1–2 teaspoons lemon juice
- This brightens the creamy sauce and keeps it from tasting heavy.

Optional Add-ins

½ cup frozen peas
¼ cup sun-dried tomatoes, chopped
2 tablespoons chopped fresh parsley or basil for garnish

Equipment List

Large pot for boiling pasta
Large deep skillet or sauté pan
Colander
Cutting board and sharp knife
Wooden spoon or silicone spatula
Whisk
Measuring cups and spoons
Microplane or small grater for lemon zest and Parmesan

Tips & Tricks

Salt the pasta water generously so the pasta and broccoli taste seasoned from the inside out.
Cut the chicken into small, even pieces so it cooks quickly and stays juicy.
Pull the pasta off the heat when it reaches al dente, since it will keep softening in the sauce.
Scoop out a cup of starchy pasta water before draining; use it to thin the sauce if it gets too thick.
Add the broccoli to the pasta pot during the last 2 to 3 minutes of boiling to keep it bright green and crisp-tender.
Use freshly grated Parmesan so the sauce turns smooth and creamy instead of grainy.
Keep the heat on low when you add cheese and milk so the sauce does not separate.
Taste and adjust salt, pepper, and lemon at the end; the right seasoning makes this Chicken and Broccoli Pasta Recipe taste restaurant-level.
Stir in a spoonful of cream cheese if you want an extra silky, slightly tangy sauce.
Pack leftovers in shallow containers so they cool quickly and keep a better texture.

How to Make Chicken and Broccoli Pasta Recipe

Step 1: Boil the Pasta and Broccoli

Fill a large pot with water, add a generous spoonful of salt, and bring it to a rolling boil.
Add the pasta and cook according to package directions until it reaches al dente.
During the last 2 to 3 minutes of cooking, add the broccoli florets to the same pot and stir.
Reserve about 1 cup of pasta water, then drain the pasta and broccoli together and set them aside.

Step 2: Cook the Chicken

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Pat the chicken dry with paper towels, then season it with salt, pepper, and a pinch of Italian seasoning.
Add the chicken to the hot skillet in a single layer and let it sear without moving it for 2 to 3 minutes so it browns.
Stir and cook the chicken for another 3 to 4 minutes until the pieces cook through and no pink remains.
Transfer the cooked chicken to a plate and keep it nearby.

Step 3: Build the Garlic Cream Sauce

Lower the skillet heat to medium and add the remaining 1 tablespoon of olive oil and the butter.
Once the butter melts, add the minced garlic and cook for 30 seconds to 1 minute until it smells fragrant, not browned.
Sprinkle the flour over the garlic and fat, then whisk constantly for about 1 minute to form a smooth paste.
Slowly pour in the chicken broth while you whisk, smoothing out any lumps as you go.
Add the milk and keep whisking until the sauce starts to thicken and bubble gently.

Step 4: Season and Finish the Sauce

Stir in the salt, black pepper, Italian seasoning, and red pepper flakes if you use them.
Lower the heat to low and add the grated Parmesan in small handfuls, stirring after each addition until it melts.
Add the lemon zest and a teaspoon of lemon juice, then taste the sauce.
Adjust salt, pepper, and lemon juice until the sauce tastes balanced and flavorful.

Step 5: Combine Pasta, Chicken, and Broccoli

Add the cooked chicken, pasta, and broccoli to the skillet with the sauce.
Toss everything together with tongs or a large spoon so the sauce coats every piece.
If the sauce looks too thick, stir in a splash or two of the reserved pasta water until it reaches your preferred consistency.
Stir in peas or sun-dried tomatoes if you use them, and heat everything for 1 to 2 minutes until hot.

Step 6: Garnish and Serve

Turn off the heat and sprinkle chopped fresh parsley or basil over the top.
Add a little extra Parmesan on each serving, because more cheese rarely hurts.
Serve the Chicken and Broccoli Pasta Recipe hot, with lemon wedges on the side for anyone who likes extra brightness.

What to Serve with Chicken and Broccoli Pasta Recipe

This Chicken and Broccoli Pasta Recipe already includes protein, veggies, and carbs, so you only need simple sides. A crisp green salad with a light vinaigrette balances the creamy sauce nicely. Garlic bread or warm crusty rolls taste great and help scoop up every last bit of sauce. A side of sliced fruit or a small fruit salad finishes the meal on a fresh, sweet note.

Storage Options

Store leftovers in airtight containers in the fridge for up to 3 to 4 days.
Cool the pasta quickly before chilling so the sauce keeps a better texture.
Reheat gently on the stove over low heat with a splash of milk or broth, stirring often until hot and creamy again.
Reheat in the microwave in short bursts, stirring between each burst and adding a spoonful of liquid if it looks dry.
Freeze portions in freezer-safe containers for up to 2 months, then thaw overnight in the fridge before reheating with a bit of extra liquid.