Garlic Parmesan Chicken & Broccoli Pasta (Printable)

Creamy skillet pasta with tender chicken, broccoli, and rich garlic Parmesan sauce ready in 40 minutes.

# What You'll Need:

→ Proteins

01 - 2 medium boneless, skinless chicken breasts (about 14 oz), cut into bite-size pieces

→ Pasta

02 - 10 oz penne, rigatoni, or rotini pasta

→ Vegetables

03 - 2 cups small broccoli florets
04 - 3 cloves garlic, minced
05 - 1 small onion, finely chopped

→ Dairy & Cream

06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese
08 - 2 tablespoons unsalted butter
09 - 1/2 cup whole milk

→ Broth & Seasonings

10 - 2 cups low-sodium chicken broth
11 - 1/2 teaspoon salt, plus more to taste
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes (optional)
14 - 1/2 teaspoon dried Italian herb blend (optional)

→ Garnish

15 - Fresh parsley, chopped
16 - Additional grated Parmesan (optional)

# How to Make It:

01 - Heat butter in a large deep skillet over medium heat. Add chicken, season with salt and pepper, and sauté for 4–5 minutes until lightly golden. Remove chicken to a plate and set aside.
02 - In the same skillet, add onion and garlic. Sauté for 2 minutes until fragrant and translucent.
03 - Pour in chicken broth, milk, and heavy cream. Stir to combine and bring to a gentle simmer.
04 - Add pasta and broccoli. Stir well, cover, and cook over medium-low heat for 10–12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed. Add additional broth or water if needed.
05 - Return cooked chicken to the skillet. Add Parmesan cheese, Italian herbs, and red pepper flakes if using. Stir until cheese melts and sauce becomes creamy.
06 - Taste and adjust seasoning with additional salt or pepper as desired. Serve immediately, garnished with fresh parsley and extra Parmesan.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time enjoying dinner together.
  • The sauce comes together naturally as the pasta cooks, so you're never juggling multiple pots or timing issues.
  • It tastes like something from a restaurant kitchen but feels completely doable on a weeknight.
02 -
  • Don't let the broth come to a rolling boil after you add the pasta because it'll cook too fast and unevenly, leaving some pieces mushy while others are still crunchy.
  • If your sauce looks too thin when the pasta finishes cooking, resist the urge to panic and add cornstarch; just let it simmer uncovered for another minute or two and it will tighten up naturally as the pasta continues absorbing liquid.
  • Grated Parmesan really does change the texture of the final sauce, so invest in a block if you can because the difference between creamy and gritty is literally just that one choice.
03 -
  • If you're cooking for guests, prep all your ingredients before you start because once the cream hits the heat, everything moves fast and you won't have time to chop onions mid-sauté.
  • Leftovers reheat beautifully with just a splash of milk stirred in over medium-low heat, though the sauce will be a bit thicker than it was fresh.
  • Buy a microplane grater specifically for Parmesan because it creates fine, fluffy shreds that melt seamlessly instead of clumping.
Go back