The Best Creamy Chicken and Broccoli Pasta

When my kids get home from school and I hear those familiar sounds of backpacks hitting the floor, I know it’s time for something that feels like a warm hug on a plate.

This creamy chicken and broccoli pasta came together on one of those rushed Tuesday afternoons when I needed dinner ready fast but still wanted something that would make everyone happy.

The way the tender chicken mingles with bright green broccoli in that silky, cheesy sauce never fails to bring smiles around our table.

Why I Keep Making This Creamy Chicken Pasta Week After Week

What makes this creamy chicken and broccoli pasta so special is how it transforms simple ingredients into something that feels both comforting and fresh.

The chicken stays incredibly tender, the broccoli keeps just enough bite to feel vibrant, and that rich Parmesan cream sauce ties everything together without being too heavy.

You can have this on your table in about 25 minutes, which means it works perfectly for those hectic weeknight dinners when time is short but you still want something homemade and nourishing.

You’ll Also Love These Pasta Favorites

If this creamy chicken and broccoli pasta becomes a regular in your kitchen like it has in mine, you might want to try my creamy avocado pesto pasta with cherry tomatoes for another quick weeknight option that brings together fresh flavors in the most satisfying way.

The creamy avocado base creates such a luxurious texture that rivals any traditional cream sauce.

Everything You Need for the Perfect Creamy Chicken and Broccoli Pasta

For the chicken and vegetables:

• 1¼ lbs boneless, skinless chicken thighs, cut into bite-sized pieces (chicken breasts work too, though thighs stay more tender)
• 3 cups fresh broccoli florets, cut into uniform pieces
• 2 tablespoons olive oil for cooking
• Salt and freshly ground black pepper to taste

For the creamy sauce:

• 3 tablespoons unsalted butter
• 4 garlic cloves, minced fine
• 1 cup heavy cream (whole milk works in a pinch, though the sauce won’t be quite as rich)
• ¾ cup freshly grated Parmesan cheese, plus extra for serving
• 1 teaspoon dried oregano (thyme or Italian seasoning work well too)
• 2 teaspoons fresh lemon juice
• ½ teaspoon salt, or to taste

For serving:

• 12 oz penne or rigatoni pasta (any short pasta that holds sauce well)
• Reserved pasta cooking water as needed

How I Make This Creamy Chicken and Broccoli Pasta

1. Get your water boiling first – Fill a large pot with salted water and bring it to a rolling boil. This takes the longest, so starting here saves time later.
2. Cook the pasta – Add your pasta to the boiling water and cook according to package directions until al dente, usually 10-12 minutes. Before draining, save 1 cup of the starchy pasta water – you’ll need this for the sauce.
3. Prepare the chicken – While the pasta cooks, season your chicken pieces generously with salt and pepper. Heat the olive oil in a large skillet or wide pan over medium-high heat.
4. Sear the chicken – Add the seasoned chicken to the hot pan in a single layer. Let it cook undisturbed for 3-4 minutes until golden brown on one side, then stir and continue cooking another 3-4 minutes until the pieces are cooked through and no longer pink inside. Transfer to a plate.
5. Start the sauce – In the same pan (don’t clean it – those browned bits add flavor), reduce heat to medium and add the butter. Once melted, add the minced garlic and oregano. Cook for about 30 seconds until fragrant.
6. Build the creamy base – Pour in the heavy cream and lemon juice, whisking gently to combine. Bring this mixture to a gentle simmer, letting it bubble softly for 2-3 minutes.
7. Add everything back – Return the cooked chicken to the pan along with the broccoli florets. Cover the pan and let everything simmer together for 4-5 minutes until the broccoli is bright green and tender-crisp.
8. Finish with cheese – Remove from heat and gradually stir in the Parmesan cheese until the sauce becomes smooth and creamy. Taste and adjust seasoning with salt and pepper.
9. Bring it all together – Add the drained pasta to the pan and toss everything together. If the sauce seems too thick, add some of that reserved pasta water, a few tablespoons at a time, until you get a silky consistency that coats each piece beautifully.

My Go-To Methods for Creamy Chicken and Broccoli Pasta Success

The secret to getting this creamy chicken and broccoli pasta perfect every time comes down to a few key techniques I’ve learned over the years.

Don’t skip seasoning the chicken well – it makes such a difference in the final flavor.

When you’re making the sauce, keep the heat at medium or lower once you add the cream to prevent it from breaking.

The pasta water is your friend here; that starchy liquid helps the sauce cling to every piece of pasta instead of pooling at the bottom of the bowl.

I always taste and adjust the seasoning right at the end because the Parmesan adds saltiness that can vary depending on the brand.

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Can I make this creamy chicken and broccoli pasta ahead of time?

This dish is definitely best served fresh, but I understand busy schedules don’t always allow for that.

You can prep the chicken and broccoli earlier in the day and store them in the fridge, then just assemble everything when dinner time rolls around.

If you need to reheat leftovers, add a splash of milk or cream to loosen the sauce and warm everything gently on the stove.

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What if I don’t have heavy cream on hand?

You can substitute with whole milk, though the sauce won’t be quite as rich and luxurious. For a lighter version that still has good body, try using half-and-half.

I’ve also made this with evaporated milk when that’s what I had available, and while it’s different, it still creates a creamy, satisfying sauce.

Can I use frozen broccoli instead of fresh?

Fresh broccoli gives you better texture and color, but frozen works when you’re in a pinch. Just make sure to thaw it completely and pat it dry before adding to the pan.

Add frozen broccoli during the last 2-3 minutes of cooking so it doesn’t get mushy.

How do I store and reheat leftovers?

Keep any leftovers in the refrigerator for up to 3 days in an airtight container.

When reheating, I like to add a little milk or cream to help restore the sauce’s consistency, then warm everything gently on the stove over low heat, stirring frequently.

If you love discovering new ways to bring comfort and flavor to your family table, I’d be thrilled to have you follow along on Pinterest where I share all my latest kitchen adventures, seasonal recipe ideas, and the little tips that make cooking feel more joyful and less stressful.

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When I usually serve my Creamy Chicken and Broccoli Pasta

This creamy chicken and broccoli pasta has become one of those reliable go-to meals that works for so many occasions in our house.

It’s perfect for those busy weeknight dinners when everyone needs something satisfying but I don’t have hours to spend in the kitchen.

I also love making this when we have friends over for casual dinner parties, it feels special enough for company but doesn’t require me to be away from my guests for long stretches.