Creamy Broccoli Pasta Grilled Chicken

There's something about the sizzle of chicken hitting a hot grill that makes me feel like I'm cooking something special, even on a Tuesday night. Years ago, my neighbor brought over a plate of creamy broccoli pasta with grilled chicken, and I remember being surprised by how elegant it felt—restaurant quality, but somehow effortless. Now it's become my go-to when I want dinner to feel a little less ordinary, something that satisfies without demanding hours in the kitchen.

I made this for my sister last spring when she was going through a rough week, and watching her expression shift from stressed to actually smiling as she took that first bite reminded me why cooking for people matters. She asked for the recipe that night, which felt like a small victory.

Ingredients

• Boneless, skinless chicken breasts (2, about 300g): Pat them dry before seasoning—this gives you a better sear and more even cooking on the grill.
• Olive oil (1 tbsp): Just enough to coat the chicken so it doesn't stick and helps develop that golden exterior.
• Salt and black pepper: Season generously; the chicken needs to taste good on its own before the sauce joins the party.
• Penne or fettuccine pasta (300g): Either shape works beautifully, though fettuccine catches the cream sauce a little differently if you're particular about these things.
• Broccoli florets (250g): Cut them into similar sizes so they cook evenly, and don't overcrowd the pot.
• Garlic (2 cloves, minced): Fresh garlic matters here; it perfumes the cream and makes everything taste intentional.
• Unsalted butter (2 tbsp): The foundation of your sauce, so use good butter if you have it.
• Heavy cream (250ml): This is what makes it creamy, but don't let it boil hard or it can split.
• Grated Parmesan cheese (60g): Freshly grated melts into the sauce more smoothly than pre-shredded, though either works.
• Ground nutmeg (1/4 tsp, optional): A whisper of nutmeg deepens the flavor in a way that's almost invisible but absolutely missed if you skip it.
• Fresh parsley and extra Parmesan for garnish: These finishing touches make people think you spent more time than you actually did.

Instructions

Get your grill ready:

Heat your grill pan or outdoor grill to medium-high heat for a few minutes so it's genuinely hot when the chicken arrives. You want to hear that satisfying sizzle.

Season and grill the chicken:

Pat the chicken dry, rub it with olive oil, salt, and pepper. Lay it on the grill and resist the urge to move it around—let it sit for 6-7 minutes per side until it's cooked through (aim for 75°C or 165°F inside). This patience is what gives you those beautiful grill marks and keeps the meat juicy.

Rest the chicken:

Once it's done, set it aside for 5 minutes before slicing. This lets the juices redistribute so every bite stays tender instead of drying out the moment you cut into it.

Cook the pasta and broccoli:

Bring a large pot of salted water to a rolling boil and add your pasta. When there are about 3 minutes left on the pasta's cooking time, add the broccoli florets to the same water. Drain everything together, but save about half a cup of that starchy pasta water—you'll use it to loosen the sauce if needed.

Build the cream sauce:

In a large skillet over medium heat, melt the butter until it's foaming, then add your minced garlic and let it become fragrant, about a minute. Pour in the cream slowly and let it warm through without a hard boil. Stir in the Parmesan and nutmeg, then taste and adjust the salt and pepper—this is your chance to make it exactly right.

Bring it all together:

Add the drained pasta and broccoli to the skillet with the sauce and toss everything gently so every piece gets coated. If the sauce feels too thick, add a splash of that reserved pasta water and stir gently until it flows like you want it to.

Plate and finish:

Divide the creamy pasta among plates or bowls, arrange the sliced grilled chicken on top, and scatter fresh parsley and a little extra Parmesan over everything. Serve right away while it's warm.

Pin This

There was a night last fall when my partner came home exhausted and I made this, and instead of eating at the table like we usually do, we sat on the kitchen counter with our plates and just talked. That's when I realized this dish had become less about the recipe and more about creating a moment that felt unhurried and full.

The Grilling Moment

The grill is honestly the most important part of this dish, even though it seems simple. A good sear on the chicken gives it depth and character that boiled or pan-fried chicken just doesn't have. If you don't have a grill or grill pan, you can use a cast iron skillet on high heat, but start checking the chicken earlier since it tends to cook faster that way. The goal is golden, flavorful chicken that contrasts beautifully with the creamy sauce.

Why the Sauce Never Breaks

I used to make creamy pasta sauces that would separate or get grainy, and it drove me crazy until I realized I was rushing and overheating everything. This sauce works because you add the cream gently and keep the heat moderate, and because the starchy pasta water gives it stability. Stir in the Parmesan off the heat if you're nervous, and you'll have a silky sauce that clings to everything instead of pooling at the bottom of the bowl.

Variations and Custom Touches

Once you understand how this dish works, you can play with it. I've added roasted red peppers, swapped in shrimp or even thin-sliced pork tenderloin for the chicken, and each version feels slightly different but equally satisfying. A squeeze of lemon juice at the end brightens everything, or a pinch of red pepper flakes adds a gentle heat that wakes up your palate.

• Marinate the chicken in lemon juice and herbs like thyme or oregano for 30 minutes before grilling if you want extra flavor.
• A handful of fresh spinach stirred into the sauce at the end adds color and nutrition without changing the taste.
• If dairy isn't your thing, heavy cream swaps reasonably well with full-fat coconut milk, though the flavor shifts toward something slightly different.

Pin This

This is the kind of dinner that makes people ask for the recipe, and that's worth something. Make it whenever you want to feel like you've done something thoughtful in your kitchen.

Recipe FAQs

→ Can I use a different pasta shape?

Yes, fettuccine, rotini, or rigatoni work well with the creamy sauce.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to three days.

→ Can I add spice to this dish?

Add red pepper flakes while sautéing the garlic for a gentle heat.

→ Is the chicken grilled beforehand?

Yes, chicken breasts are grilled until cooked through before slicing and serving.

→ What can substitute heavy cream?

Half-and-half creates a lighter sauce, though it will be less rich.

→ Can I use frozen broccoli?

Fresh is best for texture, but thawed frozen broccoli can be used.