On chilly evenings, when the sky turns early and the house feels quieter than usual, I often reached for the comfort of a hearty pasta dish. A few months ago, after a long walk with my grandkids and our golden retriever, I craved something warm but fresh—something that felt indulgent yet nourishing. This recipe for Creamy Chicken and Broccoli Pasta was born out of that moment.
I had leftover rigatoni in the pantry, a couple of chicken breasts in the fridge, and a small bundle of broccoli looking a bit too eager to be used. I didn’t want anything overly heavy, but I also wasn’t in the mood for another salad. So I played with what I had, layering flavor from the garlic and Parmesan, finishing it off with a splash of cream.
My kitchen filled with the aroma of sautéed garlic, toasted chicken, and bubbling sauce—and I remember smiling when my husband poked his head in to ask what smelled so good. “Just a little something I threw together,” I told him, knowing full well it would become a keeper.
That’s the kind of cooking I love now. Nothing too fancy, but deeply satisfying. This dish is the kind you serve in a big bowl at the center of your table, letting everyone dig in, laugh, and come back for seconds.
Short Description
A creamy and flavorful pasta dish made with tender chicken, crisp broccoli, garlic, and Parmesan cheese in a luscious cream sauce. Perfect for busy weeknights or cozy dinners at home.
Key Ingredients
- 12 oz rigatoni (or pasta of choice)
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, cubed
- 2 cups broccoli florets
- 4 garlic cloves, minced
- 1½ cups heavy cream
- ½ cup grated Parmesan cheese
- ½ cup chicken broth
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Tools Needed
- Large pot
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Fine grater (for Parmesan)
- Tongs
- Knife and cutting board
- Measuring cups and spoons
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside. Don’t overcook—you want it to hold its shape when tossed with sauce.
Step 2: Sauté the Chicken
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the cubed chicken and season with salt, pepper, and Italian seasoning. Cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked through. Transfer to a plate and set aside.
Step 3: Cook the Broccoli and Garlic
In the same skillet, heat the remaining tablespoon of olive oil. Add broccoli florets and sauté for 3–4 minutes, until bright green and slightly tender. Stir in the minced garlic and cook for 1 minute until fragrant. Don’t burn the garlic—it should just sizzle lightly.
Step 4: Make the Cream Sauce
Pour in the heavy cream and chicken broth. Stir gently to combine. Let it come to a gentle simmer over medium heat. Add the grated Parmesan cheese, stirring until melted and the sauce is smooth. Taste and adjust with salt and pepper as needed.
Step 5: Combine Everything
Return the cooked chicken and drained pasta to the skillet. Toss gently to coat everything in the sauce. If the mixture feels too thick, add a splash more cream or broth to loosen it up. Let it heat through for 2–3 minutes on low heat. Garnish with chopped parsley if desired.
Why You’ll Love This Recipe
– Rich and creamy without being too heavy
– Family-friendly and kid-approved
– One pan for the sauce—less cleanup
– A great way to sneak in veggies
– Ready in under 40 minutes
– Flexible—works with different pasta shapes or protein options
Mistakes to Avoid & Solutions
1. Overcooking the pasta
Pasta continues to soften once added to the sauce.
Solution: Cook it just to al dente, then remove and rinse briefly if needed to stop cooking.
2. Dry chicken
Cubed chicken cooks fast.
Solution: Keep the heat medium-high and don’t over-stir. Let it brown, then remove as soon as it’s no longer pink inside.
3. Watery sauce
Too much broth or under-reduced cream can make the sauce thin.
Solution: Let the sauce simmer gently to thicken, and add cheese slowly while stirring.
4. Burned garlic
Garlic can turn bitter quickly.
Solution: Add it only after the broccoli is sautéed, and keep stirring for about 1 minute—no longer.
5. Clumpy cheese
Dumping in all the cheese at once can make it clump.
Solution: Stir in gradually while the sauce simmers and ensure the cream isn’t boiling.
Serving and Pairing Suggestions
Serve in shallow bowls with extra Parmesan and parsley sprinkled on top.
Pair with a crisp Caesar salad or garlic bread.
For a lighter side, serve with roasted asparagus or green beans.
This pasta works great as a plated dinner or in a family-style bowl for sharing.
Add a chilled glass of Chardonnay or a sparkling water with lemon.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: You can freeze the pasta for up to 2 months. Let it cool fully first.
Reheat (Stovetop): Reheat gently in a skillet with a splash of cream or broth to loosen the sauce.
Reheat (Microwave): Heat in 30-second intervals, stirring between each. Cover with a damp paper towel for even moisture.
FAQs
1. Can I use frozen broccoli instead of fresh?
Yes, just thaw it first and reduce cooking time by a minute or two so it doesn’t get mushy.
2. What other pasta shapes work well with this recipe?
Penne, fusilli, or farfalle are great options. Choose shapes that hold sauce well.
3. Can I make this dish lighter?
You can swap heavy cream with half-and-half or use a mix of milk and Greek yogurt, though the sauce may be less thick.
4. What protein alternatives can I use?
Shrimp, turkey, or even rotisserie chicken work wonderfully. Adjust cooking time accordingly.
5. Can I make it vegetarian?
Absolutely. Omit the chicken and use vegetable broth. Add mushrooms or peas for extra texture.
Tips & Tricks
Warm your cream slightly before adding—it helps prevent curdling.
Always salt your pasta water—it’s your first layer of flavor.
Don’t overcrowd the pan when cooking chicken—work in batches if needed.
Fresh Parmesan melts smoother than pre-grated varieties.
A squeeze of lemon before serving can brighten the dish.
Recipe Variations
1. Spicy Chicken Pasta
Add ½ tsp red pepper flakes with the garlic. Swap Parmesan with Pecorino Romano for a sharper kick.
2. Mushroom & Broccoli Pasta (Vegetarian)
Replace chicken with 1½ cups of sliced cremini mushrooms. Sauté with olive oil until golden before adding broccoli.
3. Cajun Creamy Chicken Pasta
Season chicken with Cajun spice blend instead of Italian seasoning. Add diced bell peppers with broccoli for color and flavor.
4. Whole Wheat Version
Use whole wheat rigatoni and reduce cream to 1 cup, supplementing with ½ cup Greek yogurt for a protein boost.
5. Extra Veggie Boost
Add baby spinach at the end and let it wilt into the sauce. Chopped sun-dried tomatoes also add depth.
Final Thoughts
I’ve made this pasta for quiet dinners with my husband and bustling family gatherings alike, and it’s always greeted with empty plates. The joy for me comes in that moment at the table when everyone takes their first bite, and the room goes quiet for just a second.
Cooking like this feels less like following instructions and more like weaving a little magic with what’s already in your kitchen. I hope it brings your home the same comfort it brings mine. Let it be the start of new memories, shared stories, and maybe even a few extra helpings.
Creamy Chicken And Broccoli Pasta
Print ThisIngredients
- 12 oz rigatoni (or pasta of choice)
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, cubed
- 2 cups broccoli florets
- 4 garlic cloves, minced
- 1½ cups heavy cream
- ½ cup grated Parmesan cheese
- ½ cup chicken broth
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
Step 1: Cook the Pasta
Boil a large pot of salted water. Cook rigatoni until al dente, then drain and set aside. Don’t overcook—firm pasta holds up better in sauce.
Step 2: Sauté the Chicken
Heat 1 tbsp olive oil in a skillet over medium-high. Add cubed chicken, season with salt, pepper, and Italian seasoning. Cook 5–7 minutes until golden and cooked through. Set aside.
Step 3: Cook the Broccoli and Garlic
In the same pan, heat 1 tbsp olive oil. Sauté broccoli for 3–4 minutes until crisp-tender and vibrant. Add garlic and cook 1 minute until fragrant—don’t let it brown.
Step 4: Make the Cream Sauce
Pour in heavy cream and broth. Simmer gently, then stir in Parmesan until smooth. Season with salt and pepper to taste.
Step 5: Combine Everything
Add chicken and pasta to the skillet. Toss to coat in sauce. If too thick, stir in a splash of cream or broth. Simmer 2–3 minutes on low. Garnish with parsley if desired.
