A comforting, creamy pasta dish loaded with tender chicken, fresh broccoli, garlic, and Parmesan. Perfect for an easy family dinner.
Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Pasta
12 oz (340 g) penne or rotini pasta
3 cups broccoli florets
1 tablespoon olive oil
1 lb (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Creamy Sauce
2 tablespoons butter
4 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup milk
1/2 cup heavy cream
1 cup freshly grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1/4 teaspoon salt, or to taste
1/4 teaspoon red pepper flakes, optional
Optional Garnish
Extra Parmesan
Fresh parsley, chopped
A little cracked black pepper
Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to the package directions until al dente.
During the final 2–3 minutes of cooking, add the broccoli florets to the same pot.
Drain the pasta and broccoli, reserving about 1/2 cup of pasta water.
2. Cook the chicken
Pat the chicken pieces dry.
Season with Italian seasoning, garlic powder, paprika, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken and cook for approximately 5–7 minutes, turning occasionally, until golden brown and cooked through.
Transfer the chicken to a plate.
3. Make the creamy sauce
Reduce the heat to medium.
Add butter to the same skillet.
Once melted, add minced garlic and sauté for about 30–60 seconds, just until fragrant.
Sprinkle in the flour and whisk continuously for about 1 minute.
Slowly pour in the chicken broth while whisking to prevent lumps.
Add the milk and heavy cream.
Cook for 3–5 minutes, stirring frequently, until the sauce begins to thicken.
4. Add Parmesan
Lower the heat.
Add Parmesan cheese, Italian seasoning, black pepper, salt, and red pepper flakes if desired.
Stir until the Parmesan has melted and the sauce is smooth.
Do not boil the sauce after adding the cheese, as high heat can cause the sauce to become grainy.
5. Combine everything
Return the cooked chicken to the skillet.
Add the drained pasta and broccoli.
Gently toss everything together until coated in the creamy sauce.
If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until you reach your preferred consistency.
6. Serve
Serve immediately with extra Parmesan and fresh parsley.
For the best flavor, finish with a little freshly cracked black pepper.
Nutrition Information
Estimated per serving, based on 6 servings:
Calories: 570 kcal
Protein: 39 g
Carbohydrates: 56 g
Fiber: 5 g
Net Carbs: 51 g
Fat: 22 g
Saturated Fat: 11 g
Sugar: 6 g
Sodium: 650 mg
Cholesterol: 115 mg
Nutrition is an estimate and will vary depending on the exact pasta, dairy products, cheese, and chicken used.
Nut Information
Tree nuts: None in the standard recipe.
Peanuts: None in the standard recipe.
However, if using packaged ingredients such as Parmesan, broth, pasta, or seasonings, check the label for “may contain” statements if you have a serious nut allergy.
Nut-free option: This recipe is naturally nut-free when all packaged ingredients are confirmed nut-free.
Allergen Information
Contains:
Milk/dairy: butter, milk, heavy cream, Parmesan
Wheat/gluten: regular pasta and all-purpose flour
May contain:
Soy, depending on the packaged ingredients
Gluten-Free Version
Use gluten-free pasta and replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
Dairy-Free Version
Use dairy-free butter, unsweetened dairy-free milk, dairy-free cream, and a suitable dairy-free Parmesan alternative.
Tips for the Best Creamy Pasta
Don’t overcook the pasta. Al dente pasta holds its texture better when mixed with the sauce.
Use freshly grated Parmesan for the smoothest sauce.
Cut chicken into similar-sized pieces so everything cooks evenly.
Don’t boil the Parmesan sauce after adding cheese.
Reserve pasta water—it can loosen and emulsify the sauce beautifully.
For extra vegetables, add mushrooms, spinach, bell peppers, or peas.
Frequently Asked Questions
Q: Can I use rotisserie chicken?
Yes. Skip the chicken-cooking step and add about 3 cups of shredded rotisserie chicken when combining the pasta with the sauce.
Q: Can I use frozen broccoli?
Yes. Add the frozen broccoli during the final few minutes of pasta cooking, or steam it separately before adding it to the pasta.
Q: Can I use penne instead of rotini?
Absolutely. Penne, rigatoni, bow-tie, and shells all work well.
Q: Can I make this ahead of time?
Yes. Store it refrigerated in an airtight container for up to 3 days. The sauce will thicken as it sits.
Q: How do I reheat creamy pasta without drying it out?
Reheat gently over low heat with a splash of milk or broth. Stir frequently until creamy and hot.
Q: Can I make it spicy?
Yes. Add red pepper flakes, cayenne pepper, or a little hot sauce.
Q: Can I add mushrooms?
Definitely. Sauté sliced mushrooms with the chicken or before making the sauce.
Q: Can I freeze this pasta?
You can, but creamy dairy sauces may change texture slightly after freezing. For the best result, refrigerate and enjoy within 3 days.
Q: How do I make the sauce thicker?
Simmer it a little longer, or add a small amount of extra Parmesan. Avoid adding too much flour directly to the finished sauce.
Q: Can I make this lower in calories?
Yes. Use reduced-fat milk, light cream, a moderate amount of Parmesan, and slightly more broccoli while keeping the chicken and pasta portions controlled.