Easy Chicken and Broccoli Pasta

This creamy, comforting dish is a one-pot wonder that combines tender chicken, crisp broccoli, and perfectly cooked pasta in a rich Parmesan cream sauce. It’s quick to make, packed with flavor, and perfect for busy weeknights or cozy family dinners. Adding this to your menu is a no-brainer—it’s sure to become a favorite!

Ingredients

• 8 oz penne pasta
• 2 cups broccoli florets (fresh or frozen)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup grated Parmesan cheese (plus extra for serving)
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• Optional: Red pepper flakes (for a hint of heat)

Instructions

Step 1: Cook the Pasta and Broccoli

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente.
2. During the last 2–3 minutes of cooking, add the broccoli florets to the boiling water with the pasta. This ensures the broccoli is tender but still vibrant green.
3. Drain the pasta and broccoli together, reserving 1 cup of the pasta water. Set aside.

Step 2: Sauté the Chicken

1. In a large skillet or deep pan, heat 1 tablespoon of olive oil over medium-high heat.
2. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 5–6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 3: Make the Creamy Sauce

1. In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion for 3–4 minutes, until softened and translucent.
2. Stir in the minced garlic and cook for 1 minute, until fragrant.
3. Sprinkle the flour over the onions and garlic, stirring constantly to create a smooth paste (this is your roux). Cook for 1 minute to remove the raw flour taste.
4. Gradually whisk in the whole milk, ensuring there are no lumps. Cook for 3–5 minutes, stirring frequently, until the sauce thickens slightly.
5. Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Step 4: Combine Everything

1. Return the cooked chicken, pasta, and broccoli to the skillet with the creamy sauce. Toss everything together until well coated and heated through.
2. Taste and adjust seasoning with salt, pepper, or a pinch of red pepper flakes if desired.

Step 5: Serve and Enjoy

1. Divide the pasta into bowls and garnish with additional grated Parmesan cheese.
2. Serve hot and enjoy this creamy, cheesy, veggie-packed meal!

Tips for Success

• Use Frozen Broccoli: If you’re short on time, frozen broccoli works just as well. Just toss it into the boiling pasta water during the last few minutes of cooking.
• Swap Proteins: Feel free to substitute chicken with shrimp, sausage, or even tofu for a vegetarian option.
• Add Veggies: Customize this dish by adding other veggies like spinach, mushrooms, or bell peppers.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce if needed.

Why You’ll Love This Recipe

This Easy Chicken and Broccoli Pasta is a crowd-pleaser that combines simple ingredients into a creamy, flavorful dish everyone will enjoy. The combination of tender chicken, crisp broccoli, and perfectly cooked pasta in a rich Parmesan cream sauce is pure comfort food magic. Plus, it’s made in one pot, minimizing cleanup and maximizing convenience. Whether you’re feeding your family or meal prepping for the week, this recipe is a winner. Dive into this hearty, cheesy goodness and savor every bite!