Chicken Broccoli Pasta combines tender chicken, fresh broccoli, and pasta in a creamy parmesan sauce that the whole family will love! Whether it’s a casual dinner at home or a dish to impress guests, this chicken broccoli pasta is sure to be a hit.
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Years ago Olive Garden had a dish called “chicken con broccoli” which was my favorite thing on the menu. They got rid of it and Olive Garden has never been the same for me again. This Chicken Broccoli Pasta is inspired by the dish I remember, except that instead of using orecchiette pasta I’m using penne because that is what we usually have on hand.
My creamy chicken broccoli pasta recipe is a combination of tender chicken pieces and fresh broccoli florets tossed in a creamy parmesan sauce with a good amount of garlic. The flavors are both comforting and indulgent and the ease of preparation make it a go-to recipe for any day of the week. Pair it with my Homemade Breadsticks and a crisp salad with Olive Garden Dressing and you’ve got a better-than restaurant quality meal the whole family will love.
For more creamy chicken pasta dishes, check out my recipes for Chicken Alfredo Stuffed Shells, Creamy White Chicken Lasagna, Chicken Fettuccine Alfredo, Creamy Chicken Tortellini Soup, and Creamy Chicken Noodle Casserole!
Why We Love This Recipe
- This recipe is easily adaptable; you can tweak it to suit your taste preferences or dietary needs without compromising on flavor.
- Whether you’re preparing a simple family dinner, looking for a comforting meal on a chilly evening, or hosting friends for a casual get-together, this dish is sure to impress.
- You can have this hearty and satisfying meal on the dinner table in about 30 minutes, making it an ideal choice for those busy weeknights when time is of the essence.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Chicken – I tend to use skinless chicken breasts for this recipe, but skinless chicken thighs are also a great option if you prefer darker meat.
- Salt & Pepper – Kosher salt enhances the flavors of the other ingredients, while freshly ground black pepper adds a slight heat and depth of flavor.
- Italian Seasoning – Gives the chicken a herby flavor that complements the creamy sauce.
- Olive Oil – Used for cooking the chicken, contributing to the dish’s overall richness.
- Salted Butter – Adds a velvety texture to the sauce and helps to sauté the garlic and onion.
- Onion – Provides a sweet, aromatic base to the sauce.
- Garlic – Adds a key savory flavor to the dish, bringing a bit of pungency and warmth.
- All-Purpose Flour – Thickens the sauce, giving it a luxurious consistency.
- Chicken Broth – Adds depth to the sauce and helps to deglaze the pan, picking up all the flavorful browned bits from the chicken.
- Heavy Cream – Creates a rich, creamy sauce that coats the pasta and broccoli beautifully.
- Whole Milk – Lightens the sauce slightly, without losing creaminess.
- Red Pepper Flakes – Red Chili Flakes provide a gentle heat that cuts through the richness of the sauce.
- Broccoli Florets – Adds a pop of color, texture, and nutrients to the dish. Fresh broccoli is recommended for the best texture and flavor.
- Freshly Grated Parmesan Cheese – Brings a salty, nutty flavor to the sauce, enhancing its savory qualities.
- Dried Penne Pasta – The base of the dish, penne works well for holding onto the creamy sauce. Other short pasta shapes like orecchiette, medium shells, farfalle, or rotini are also great options.
- Freshly Squeezed Lemon Juice – Brightens up the dish with a touch of acidity, balancing the creamy sauce.
- Pine Nuts – Adds a crunchy texture and nutty flavor, making the dish even more special.
How to Make Chicken Broccoli Alfredo Recipe
- Slice and season chicken. Cut chicken into bite-size chunks. Season with salt, pepper, and Italian seasoning.
- Cook chicken. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 2-3 minutes without turning so a golden brown crust can develop on the bottom side. Flip the chicken pieces to cook for another 2-3 minutes on the other side until cooked through. Transfer the cooked chicken to a plate and set aside.
- Saute garlic and onion. Add the butter to the pan and stir to scrape up any browned bits from the bottom of the pan. Add the garlic and onion, and saute on medium heat for 30-60 seconds.
- Add flour. Sprinkle the flour over the butter and garlic. Cook and stir for 1-2 minutes.
- Create sauce. Add chicken broth, half-and-half, and red pepper flakes while stirring. Bring to a gentle simmer, then reduce heat and cook on medium-low for 5 minutes.
- Add parmesan and lemon juice. Reduce heat to low and stir in grated parmesan cheese and lemon juice.
- Cook pasta and broccoli. Meanwhile, bring a large pot of water to a boil. Add 1 Tablespoon kosher salt along with the pasta. Cook according to the package instructions until al dente. Add broccoli during the last 2-3 minutes. Remove 1 cup of the pasta water and set aside. Drain remaining pasta water.
- Add chicken and pine nuts. Combine cooked pasta and broccoli, cooked chicken, and toasted pine nuts (if using).
- Mix in sauce and serve. Add the sauce and toss to evenly coat. Add additional pasta water if needed to get the consistency you like, then taste and adjust seasonings as needed. Serve with additional parmesan cheese grated on top.
Recipe FAQ’s
Yes, you can make Chicken Broccoli Pasta gluten-free by using a gluten-free pasta alternative and substituting the all-purpose flour with a gluten-free flour blend to thicken the sauce with.
Absolutely! Frozen broccoli can be used in place of fresh. Just add it to the boiling pasta water a little earlier since it might take slightly longer to cook through.
You can increase the protein content by adding more chicken or using a protein pasta, or for a vegetarian protein source, consider incorporating chickpeas or white beans into the pasta.
Any short pasta will work well with this recipe. Try using fusilli, rotini, or farfalle for similar results. The key is to use a pasta shape that will hold onto the creamy sauce well.
To keep the Chicken Broccoli Pasta fresh for later, place any leftovers in an airtight container and refrigerate. Properly stored, the pasta will last for up to 3-4 days. When reheating, you may need to add a little milk or chicken broth to loosen up the sauce, as it tends to thicken when chilled.
This dish can also be frozen for extended storage. Freeze in a well-sealed airtight container or a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating. Keep in mind that the texture of the pasta and broccoli may change slightly upon freezing and reheating, becoming a bit softer.
Tips for Success
- To ensure your cooked chicken is tender and juicy, avoid overcooking it. Cook the chicken pieces over medium-high heat just until they’re no longer pink in the middle. Letting them develop a golden-brown crust on each side not only adds flavor but also seals in the juices.
- The creaminess of the sauce is key to this dish’s success. If your sauce is too thick, add a bit of the reserved pasta cooking water until you reach the desired consistency. This water contains starches that help the sauce cling to the pasta and broccoli, enhancing the dish’s overall texture and flavor.
- Don’t forget to taste and adjust the seasonings before serving. A little extra sprinkle of parmesan cheese, a dash of salt, or a squeeze of lemon juice can elevate the flavors and ensure your Chicken Broccoli Pasta is perfectly seasoned.
Cooking Pasta to Al Dente
Pasta should be cooked to al dente, or “to the tooth,” which means it’s fully cooked but still has a bit of firmness.
This texture is perfect for absorbing the creamy sauce without becoming too soft or mushy.
Be sure to check the pasta a couple of minutes before the package’s recommended cooking time to ensure it doesn’t overcook.
Substitutions and Variations
- If you prefer a different protein, skinless chicken thighs are a flavorful alternative. For a vegetarian version, consider using chickpeas or firm tofu as a protein substitute.
- While penne is used here, feel free to use other types of pasta like fusilli, rotini, or farfalle.
- If broccoli isn’t your favorite or you’re looking to mix things up, try using spinach, green beans, asparagus, or peas for your green vegetable.
- For a dairy-free version, replace the butter with plant-based butter or olive oil, the heavy cream with coconut (or any plant-based) cream, and use a dairy-free parmesan cheese substitute.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend to thicken the sauce, and opt for gluten-free pasta.
- While pine nuts add a lovely texture and flavor, they can be omitted, if you prefer.
- Freshly grated parmesan cheese is recommended for the best flavor, but if you’re looking for something different, try using pecorino romano for the sauce.
- Adjust the red pepper flakes according to your preference for heat. Italian seasoning is great here, but you can also mix dried basil, oregano, and thyme for a similar flavor profile.
- Change up the flavors by adding ½ cup sundried tomatoes for a tangy and sweet tomato twist, similar to my Creamy Sun Dried Tomato Chicken.
More Creamy Chicken Recipes
- Poppy Seed Chicken Casserole
- Creamy Crockpot Italian Chicken
- White Chicken Enchiladas with Rotisserie Chicken
- Chicken Spaghetti Bake
- The Best Recipe for White Chicken Chili
- Mom’s Chicken Cordon Bleu
- Buffalo Chicken Dip
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Chicken Broccoli Pasta Recipe
Ingredients
- 1 pound boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- ½ onion chopped
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup milk
- ¼ teaspoon red pepper flakes
- 3 cups broccoli florets (about 1 pound)
- ½ cup freshly grated parmesan cheese + more for serving
- 8-12 ounces dried penne pasta
- 2 teaspoons freshly squeezed lemon juice from ½ a lemon
- ⅓ cup toasted pine nuts (optional)
Instructions
- Cut chicken into bite-size chunks. Season with salt, pepper, and Italian seasoning.1 pound boneless, skinless chicken breasts, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, 1 teaspoon Italian seasoning
- Heat olive oil in a large pan over medium-high heat. Add the seasoned chicken and cook for 2-3 minutes without turning so a golden brown crust can develop on the bottom side. Flip the chicken pieces to cook for another 2-3 minutes on the other side until cooked through. Transfer the cooked chicken to a plate and set aside.2 tablespoons olive oil
- Add the butter to the pan and stir to scrape up any browned bits. Add garlic and onion and sauté for 30-60 seconds.2 tablespoons salted butter, 4 cloves garlic, ½ onion
- Sprinkle the flour over the butter, onion, and garlic. Cook and stir for 1-2 minutes. Add chicken broth, half-and-half, and red pepper flakes while stirring. Bring to a simmer, then reduce heat and cook on medium-low for 5 minutes. Reduce heat to low and stir in grated parmesan cheese and lemon juice.2 tablespoons all-purpose flour, 1 cup chicken broth, ½ cup heavy cream, ¼ teaspoon red pepper flakes, ½ cup freshly grated parmesan cheese, 2 teaspoons freshly squeezed lemon juice
- Meanwhile, bring a large pot of water to a boil. Add 1 Tablespoon kosher salt along with the pasta. Cook according to the package instructions until al dente. Add broccoli during the last 2-3 minutes. Remove 1 cup of the pasta water and set aside. Drain remaining pasta water.8-12 ounces dried penne pasta, 3 cups broccoli florets
- Combine cooked pasta and broccoli, cooked chicken, toasted pine nuts (if using) and sauce. Toss to evenly coat. Add additional pasta water if needed to get the consistency you like, then taste and adjust seasonings as needed. Serve with additional parmesan cheese grated on top.⅓ cup toasted pine nuts
Notes
- Store: Store in an airtight container and refrigerate for up to 3-4 days. When reheating, you may need to add milk or chicken broth to loosen up the sauce.
- Freeze: Freeze in an airtight container or a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
