Creamy Broccoli Chicken Pasta

There was a Tuesday night when my roommate came home looking completely drained, and I had about twenty minutes to turn something ordinary into comfort on a plate. I opened the fridge, saw chicken and broccoli, and remembered a sauce my mom used to make that was less about complexity and more about that creamy, garlicky hug you need at the end of a long day. This pasta became the answer to that moment, and it's been my quiet victory ever since.

I made this for my book club once, and someone asked for the recipe before they'd even finished their first bite. That's when I knew it wasn't just comfort food—it was the kind of dish that makes people feel like you spent hours in the kitchen when really you just knew where to put the garlic.

Ingredients

• Penne or fettuccine, 350 g: Penne holds the sauce beautifully in its tubes, but fettuccine works if you like the cream clinging to ribbons instead.
• Boneless, skinless chicken breasts, 2 medium: Pound them gently to even thickness so they cook at the same speed and stay tender.
• Olive oil, 1 tbsp: Just enough to get a golden crust without burning; don't skip this step.
• Salt and black pepper: Season the chicken generously before it hits the pan—this is where flavor starts.
• Broccoli florets, 300 g: Cut them slightly smaller than you think necessary so they cook through in just 3 minutes.
• Unsalted butter, 2 tbsp: This is your canvas for the garlic; salted butter will compete with your seasoning later.
• Garlic, 3 cloves minced: The moment it becomes fragrant, you're seconds away from the best part of the sauce.
• Heavy cream, 200 ml: Full-fat cream makes this sauce silky; don't reach for the light version or you'll taste the difference.
• Grated Parmesan cheese, 60 g: Freshly grated is non-negotiable—the pre-shredded stuff won't melt as smoothly.
• Dried Italian herbs, 1/2 tsp: Optional, but they add a whisper of the Mediterranean without shouting about it.
• Extra Parmesan and fresh parsley for garnish: These aren't extras; they're the finishing touch that makes it feel intentional.

Instructions

Get the pasta water ready:

Fill a large pot with salted water—it should taste like the sea. Bring it to a rolling boil before you add pasta; this is the foundation for everything that follows.

Cook the pasta:

Add pasta and cook to al dente, checking a minute before the package says it's done. Drain it, but before you discard that water, pour off about a cup into a measuring cup and set it aside.

Cook the chicken:

While pasta cooks, pat your chicken breasts dry and season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until it shimmers, then lay the chicken down and let it sear undisturbed for 5 to 6 minutes until the bottom is golden. Flip and cook another 5 to 6 minutes until the internal temperature hits 165°F. Let it rest for 3 minutes before slicing into strips; this keeps the meat tender instead of dried out.

Blanch the broccoli:

During the last 3 minutes of pasta cooking, add broccoli florets to the same boiling water. They'll be bright green and just tender when you drain them with the pasta.

Build the sauce foundation:

In the same skillet you used for chicken, melt butter over medium heat. Add minced garlic and let it toast for about 1 minute until it fills the kitchen with that smell that makes you know something good is happening. Pour in the heavy cream slowly, stirring as it comes to a gentle simmer.

Season and thicken:

Add grated Parmesan and Italian herbs, then taste and adjust for salt and pepper. Let it bubble gently for 2 to 3 minutes until it thickens just enough to coat the back of a spoon.

Bring it together:

Add the drained pasta and broccoli to the skillet, then toss everything together gently. If it looks too thick, add reserved pasta water a splash at a time until it becomes silky and coats each piece. This is where the magic happens—the starch in the pasta water helps the sauce cling instead of sliding off.

Finish and serve:

Top with the sliced chicken and fold it in gently so it heats through without breaking apart. Serve immediately in warm bowls, finishing with extra Parmesan and fresh parsley if you have it on hand.

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The first time someone came back for seconds without asking if they could, I understood what this dish had become in my rotation. It's the kind of meal that doesn't announce itself but somehow makes everyone at the table slower down and actually taste their food.

Timing and Prep

The beauty of this dish is how everything can happen at once without feeling chaotic. Start your pasta water first—let it come to a boil while you prep the chicken and broccoli. Once the pasta is cooking, you can start the chicken, and by the time it rests, you're ready to build the sauce. There's a natural rhythm to it that feels less like rushing and more like dancing in your own kitchen.

Making It Your Own

This recipe is a framework, not a mandate. I've made it with shrimp when I wanted something lighter, and it's stunning. A friend made it vegetarian by just loading extra broccoli and adding spinach at the end, and honestly, it might have been better than the original. The cream sauce is forgiving enough to carry whatever you want to throw at it, as long as you keep the garlic and the Parmesan.

Storage and Leftovers

This dish keeps in the fridge for two days in an airtight container, though the pasta will absorb more of the sauce as it sits, which means you might want to add a splash of pasta water or cream when you reheat it. I reheat gently over medium-low heat in a skillet, not the microwave, because that way the sauce stays silky instead of breaking. If you're thinking ahead, you can cook everything but keep the components separate and assemble fresh when you need it.

• Reheat gently on the stovetop with a splash of cream or pasta water if the sauce seems tight.
• Don't freeze this after it's been made; the cream sauce breaks and never comes back the same.
• Cook ahead and refrigerate separately for the freshest result when you're ready to eat.

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This is the kind of recipe that settles into your weeknight rotation and never leaves. It asks so little of you but delivers so much more than you'd expect.

Recipe FAQs

→ How do I ensure the chicken stays tender and juicy?

Cook chicken breasts over medium-high heat until golden and cooked through, then let rest before slicing to retain juices.

→ What pasta types work best in this dish?

Penne or fettuccine are ideal for holding the creamy sauce, but other shapes can be used based on preference.

→ Can I substitute broccoli with other vegetables?

Yes, vegetables like asparagus or green beans can be added during the last few minutes of pasta cooking.

→ How do I get a silky sauce consistency?

Reserve some pasta cooking water and add it gradually to the sauce while tossing to achieve a smooth and silky texture.

→ Can I prepare this dish ahead of time?

It’s best enjoyed fresh, but cooked components can be stored separately and assembled just before serving.