Creamy Broccoli Pasta Grilled Chicken (Printable)

Tender grilled chicken and crisp broccoli tossed in a luscious creamy sauce with al dente pasta.

# What You'll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (approximately 10.5 oz), patted dry
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper

→ Pasta & Vegetables

05 - 10 oz penne or fettuccine pasta
06 - 9 oz broccoli florets
07 - 2 cloves garlic, minced

→ Cream Sauce

08 - 2 tablespoons unsalted butter
09 - 1 cup heavy cream
10 - ½ cup grated Parmesan cheese
11 - ¼ teaspoon ground nutmeg (optional)
12 - Salt and black pepper to taste

→ Garnish

13 - Fresh parsley, chopped
14 - Additional Parmesan cheese for serving

# How-To Steps:

01 - Preheat a grill pan or outdoor grill to medium-high heat. Rub chicken breasts with olive oil, salt, and black pepper.
02 - Grill chicken for 6 to 7 minutes per side until cooked through, reaching an internal temperature of 165°F. Remove from heat and allow to rest for 5 minutes, then slice thinly.
03 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Add broccoli florets to the boiling water during the last 3 minutes of cooking. Drain pasta and broccoli, reserving ½ cup of pasta water.
04 - In a large skillet over medium heat, melt butter. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg if using. Season with salt and black pepper to taste.
05 - Add the drained pasta and broccoli to the skillet. Toss gently to coat in the sauce, adding reserved pasta water gradually to adjust consistency as needed.
06 - Plate the pasta and broccoli mixture. Top with sliced grilled chicken, garnish with chopped parsley and extra Parmesan cheese.

# Expert Tips:

01 -
  • The cream sauce clings to every strand of pasta in the most comforting way, and you'll find yourself scraping the pan clean.
  • Grilled chicken actually stays tender here because the sauce keeps everything moist, not dry like some pasta dishes.
  • Comes together in under 45 minutes, which means you can pull this off even when you're tired.
02 -
  • Don't skip patting the chicken dry—moisture is the enemy of a good sear, and a good sear is what keeps the meat from tasting bland.
  • Reserve that pasta water before you drain everything; its starch is what helps the cream cling to the noodles and prevents the sauce from breaking.
  • The sauce comes together quickly, so have everything chopped and ready before you start cooking—rushing this part leads to burnt garlic or cream that separates.
03 -
  • Room-temperature chicken cooks more evenly than cold chicken straight from the fridge—take it out 15 minutes before grilling.
  • If your cream sauce breaks or looks grainy, stir in a splash of cold water and lower the heat, then stir constantly until it smooths out again.

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