Creamy Chicken Broccoli Pasta
Hola! If you’ve ever wondered what happens when a Florida girl falls in love with Mexican flavors and cozy comfort food, this recipe is the perfect answer. Growing up, my happiest memories were made in the kitchen, learning to turn simple ingredients into soul-warming dishes. This one pot chicken and broccoli pasta has become one of my favorite weeknight saviors. It’s creamy, garlicky, and comes together in just 30 minutes, making it a star among easy chicken dinner recipes. With tender chicken, fresh broccoli, and a cheesy sauce coating bite-sized pasta, it’s everything you crave in comfort food but still light enough to enjoy anytime.
Quick Recipe Overview
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine | American with Italian inspiration |
| Best Season | Year-round |
Why You’ll Love This Recipe
- Quick and family-friendly: This dish goes from stove to table in 30 minutes, making it a lifesaver on busy weeknights.
- One pot wonder: Fewer dishes mean less cleanup, which is always a win in my book.
- Balanced comfort food: The creamy garlic sauce tastes indulgent, yet the broccoli adds freshness and nutrition.
- Customizable: You can easily adjust the heat with crushed red pepper or swap the pasta for your favorite small pasta.
- Kid-approved: Mild flavors and cheesy pasta make it a dish even picky eaters will request again.
One Pot Chicken and Broccoli Pasta in Creamy Garlic Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A creamy one pot chicken and broccoli pasta with garlic sauce, ready in 30 minutes for an easy chicken dinner recipe.
Ingredients
- 2 chicken breasts, cut into bite-size strips
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1.5 cups chicken broth
- 2 cups half-and-half
- 3 cups uncooked fusilli pasta
- 2 cups broccoli florets, cut small
- Salt and pepper, to taste
- Freshly grated parmesan cheese, optional
Instructions
1. Heat a Dutch oven or large soup pot over medium-high heat. Add olive oil and chicken, cooking for 3-4 minutes until lightly browned.
2. Stir in garlic, Italian seasoning, red pepper flakes, chicken broth, half-and-half, and fusilli pasta. Increase heat to high and bring to a gentle boil. Once bubbling, reduce heat to medium and simmer for 8 minutes, stirring occasionally so pasta does not stick.
3. Add broccoli florets to the pot. Lower heat to medium-low, cover, and cook 4-5 minutes until broccoli is tender-crisp.
4. Taste and season generously with salt and pepper. If broccoli is too firm, cook an extra 2 minutes.
5. Serve immediately topped with freshly grated parmesan.
Notes
Stir pasta occasionally to prevent sticking.
Cut broccoli small so it cooks evenly.
If pasta absorbs too much liquid, add more broth 1/2 cup at a time.
Using half-and-half keeps the sauce lighter, heavy cream makes it richer.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 7
- Sodium: 552
- Fat: 21
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0.01
- Carbohydrates: 43
- Fiber: 3
- Protein: 36
- Cholesterol: 116
Ingredients
- 2 chicken breasts, cut into bite-size strips
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1.5 cups chicken broth
- 2 cups half-and-half
- 3 cups uncooked fusilli pasta
- 2 cups broccoli florets, cut small
- Salt and pepper, to taste
- Freshly grated parmesan cheese, optional
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Chicken breasts | Cut into small, even pieces so they cook quickly and stay tender. |
| Garlic | Use fresh garlic for the best flavor in the creamy sauce. |
| Italian seasoning | A blend of herbs like oregano and basil gives subtle depth. |
| Red pepper flakes | Skip if serving kids, or double if you like spice. |
| Chicken broth | Low-sodium broth works best so you can control salt. |
| Half-and-half | Lighter than cream but still rich. You can sub with heavy cream. |
| Fusilli pasta | Holds onto the cheesy sauce well. Orzo or penne also work. |
| Broccoli florets | Chop small so they become tender in the short cook time. |
| Parmesan cheese | Freshly grated melts better than pre-shredded. |
Step-by-Step Instructions
- Heat a Dutch oven or large soup pot over medium-high heat. Add olive oil and chicken, cooking for 3–4 minutes until lightly browned.
- Stir in garlic, Italian seasoning, red pepper flakes, chicken broth, half-and-half, and fusilli pasta. Increase heat to high and bring to a gentle boil. Once bubbling, reduce heat to medium and simmer for 8 minutes, stirring occasionally so pasta doesn’t stick.
- Add broccoli florets to the pot. Lower heat to medium-low, cover, and cook 4–5 minutes until broccoli is tender-crisp.
- Taste and season generously with salt and pepper. If broccoli is too firm, cook an extra 2 minutes.
- Serve immediately topped with freshly grated parmesan. Enjoy your creamy chicken broccoli pasta while it’s hot.
Helpful Tips
- Stir pasta occasionally to prevent sticking.
- Cut broccoli small so it cooks evenly in just a few minutes.
- If pasta absorbs too much liquid, add more broth half a cup at a time.
- Use a heavy-bottomed pot to avoid scorching the creamy sauce.
Expert Tips for the Best Results
- Season at each step: Lightly salt the chicken while sautéing, then adjust at the end.
- Don’t overcook pasta: Stop cooking when al dente, as it will continue softening in the sauce.
- Add cheese last: Stir in parmesan just before serving so it melts smoothly.
- Balance the spice: Crushed red pepper adds a kick, but you can keep it mild for kids.
Recipe Variations
- Cheesy chicken broccoli pasta: Stir in shredded cheddar or mozzarella for an extra melty finish.
- Lemon garlic twist: Add fresh lemon juice and zest at the end for brightness.
- Protein boost: Swap chicken for shrimp or add crispy bacon bits.
- Healthy swap: Use whole wheat pasta and light cream for a lighter version.
Make Ahead & Freezer Tips
This pasta tastes best fresh, but you can store it in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk. For freezing, cook the pasta slightly underdone and freeze portions in airtight containers for up to 2 months. Thaw overnight and reheat with extra cream or broth.
Serving Suggestions
Serve this pasta hot in wide bowls with extra parmesan on top. Add a sprinkle of fresh parsley for color. A slice of garlic bread or a crisp side salad makes it a complete meal.
Pairing Ideas
Pair with a light white wine like Pinot Grigio or a sparkling water with lemon. A side of roasted vegetables or garlic knots complements the creamy pasta perfectly.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen the sauce, or use the microwave in 1-minute intervals, stirring in between.
Frequently Asked Questions (FAQs)
Can I use frozen broccoli?
Yes, but add it in the last 2–3 minutes so it doesn’t turn mushy.
Can I substitute the pasta type?
Yes, but stick with short shapes like penne, orzo, or rotini for the best results.
What’s the difference between half-and-half and heavy cream?
Half-and-half makes a lighter sauce, while heavy cream creates a richer, thicker consistency.
Can I make this gluten-free?
Absolutely, just use a gluten-free pasta brand you trust.
Is this recipe spicy?
Only if you add crushed red pepper. Keep it mild by leaving it out.
Can I add cheese directly to the pot?
Yes, but add it at the very end off heat so it melts smoothly without clumping.
How do I keep the sauce from drying out?
If pasta absorbs too much liquid, add a splash of broth or cream while reheating.
Nutrition Info
| Serving Size | 1 bowl |
|---|---|
| Calories | 510 kcal |
| Protein | 36 g |
| Carbohydrates | 43 g |
| Fat | 21 g |
| Fiber | 3 g |
| Sugar | 7 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
You may also like my Slow Cooker Street Corn Chicken.
Conclusion
This one pot chicken and broccoli pasta is creamy, comforting, and weeknight-friendly. With simple pantry ingredients and fresh broccoli, it’s an easy chicken dinner recipe you’ll want on repeat. Try it once, and I promise it will become one of your go-to family meals.
