Chicken and Broccoli Pasta

This Chicken and Broccoli Pasta is the kind of weeknight dinner that feels indulgent but comes together without fuss. Tender pieces of seasoned chicken, bright broccoli florets, and pillowy penne meet a creamy, lightly cheesy sauce that coats every bite. It’s approachable, comforting, and quick enough to be a dependable go-to when you want something homey without a long ingredient list.

Why you’ll love this recipe

• Fast: The whole meal cooks in about 30 minutes, from pan to plate.
• Simple ingredients: Pantry-friendly staples and just one pan for the sauce and chicken.
• Comforting texture: Cream cheese and Parmesan create a silky sauce that clings to penne.
• Balanced flavors: Garlic, paprika, and Italian seasoning complement the savory chicken and fresh broccoli.

Ingredients

• 2 cups penne pasta
• 2 cups broccoli florets
• 2 medium chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon Italian seasoning
• 3 garlic cloves, minced
• 1 ½ cup whole milk
• 1 tablespoon cornstarch
• 2 oz cream cheese
• ½ cup Parmesan cheese

Prep and tips before you start

Set a large pot of salted water to boil for the penne so it’s ready when the broccoli and pasta need to be cooked. Trim and cut the chicken breasts into bite-sized pieces for even cooking. Measure the milk, cornstarch, and cheeses ahead of time—this sauce comes together quickly once the liquid hits the pan. If you prefer a thicker sauce, use a touch less milk; for a looser sauce, add a splash more. Keep a little reserved pasta water in case the sauce needs thinning.

Step-by-step instructions

1. Bring a large pot of water to a boil and add a pinch of salt. Add 2 cups penne pasta and cook according to package directions until al dente. About 3 minutes before the pasta is done, add 2 cups broccoli florets to the same pot to blanch them. Drain both pasta and broccoli together, reserving ½ cup of the pasta cooking water. Set drained pasta and broccoli aside.
2. Pat the 2 medium chicken breasts dry and cut them into bite-sized pieces. In a small bowl, combine ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika, and ½ teaspoon Italian seasoning. Sprinkle the spice mix over the chicken pieces and toss so they are evenly coated.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. Cook until the chicken is golden on the outside and cooked through, about 5–7 minutes, stirring occasionally. Remove the cooked chicken from the skillet and set it aside on a plate.
4. Reduce the heat to medium and add 1 tablespoon unsalted butter to the same skillet. Once the butter melts, add 3 garlic cloves, minced. Sauté the garlic for about 30 seconds to 1 minute, stirring constantly, until fragrant but not browned.
5. In a measuring cup or small bowl, whisk together 1 ½ cup whole milk and 1 tablespoon cornstarch until the cornstarch is completely dissolved. Pour this milk mixture into the skillet with the garlic, stirring constantly to combine. Bring the mixture to a gentle simmer; this will help the cornstarch activate and slightly thicken the sauce.
6. Once the sauce begins to thicken, add 2 oz cream cheese to the skillet in small pieces. Stir continuously until the cream cheese has melted and the sauce is smooth. If the sauce seems too thick, add a splash of the reserved pasta water a tablespoon at a time until you reach the desired consistency.
7. Stir in ½ cup Parmesan cheese until it melts into the sauce and the mixture becomes creamy. Taste the sauce and adjust seasoning if needed, adding a pinch more salt or a grind of black pepper to suit your preference.
8. Add the cooked chicken, drained penne, and blanched broccoli back into the skillet. Gently toss everything together to coat evenly with the sauce. Cook for another 1–2 minutes, allowing the flavors to marry and the pasta to warm through. If the sauce needs loosening, add more of the reserved pasta water one tablespoon at a time.
9. Remove the skillet from heat. Serve the pasta hot, garnishing with an extra sprinkle of Parmesan if desired. Leftovers keep well in the refrigerator for 2–3 days; reheat gently on the stovetop with a splash of milk or in the microwave until warmed through.

Flavor and texture notes

This rendition of Chicken and Broccoli Pasta relies on a simple, silky sauce built from milk, cornstarch, cream cheese, and Parmesan. The cornstarch provides thickening power without the heaviness of a roux, while cream cheese adds body and a slight tang. The paprika gives the chicken a warm, subtle smokiness, and the garlic powder and Italian seasoning round out the savory profile. Blanching the broccoli with the pasta keeps it bright green and tender-crisp so it contrasts nicely with the soft penne and creamy sauce.

Variations and swaps

• Whole-grain or gluten-free pasta: Use the same measure of pasta and cook according to package directions.
• Milk options: If you prefer a lighter sauce, substitute low-fat milk, though the texture will be slightly less rich.
• Cheese choices: Swap part of the Parmesan for Pecorino Romano for a sharper bite, or stir in a handful of shredded mozzarella for extra creaminess.
• Veggie additions: Sliced mushrooms, cherry tomatoes, or spinach wilted into the sauce add breadth and color.
• Spice it up: Add crushed red pepper flakes with the garlic for heat.

Make-ahead and storage

Prepare the pasta and sauce separately if serving later: store the cooked penne and broccoli in one container and the chicken and sauce in another. Reheat gently on the stovetop, combining just before serving. For best texture, reheat over low heat and add a splash of milk or reserved pasta water to refresh the sauce. Refrigerate leftovers in an airtight container for up to 3 days.

Serving suggestions

Pair this Chicken and Broccoli Pasta with a crisp green salad tossed in a light vinaigrette to cut through the creaminess. Garlic bread or a simple crusty baguette is also perfect for mopping up leftover sauce. For a lighter meal, serve smaller portions alongside a lemony arugula salad to brighten the plate.

Ingredient checklist for shopping

• Penne pasta — 2 cups
• Broccoli florets — 2 cups
• Chicken breasts — 2 medium
• Olive oil — 1 tablespoon
• Unsalted butter — 1 tablespoon
• Salt — ½ teaspoon
• Black pepper — ¼ teaspoon
• Garlic powder — ½ teaspoon
• Paprika — ½ teaspoon
• Italian seasoning — ½ teaspoon
• Garlic — 3 cloves, minced
• Whole milk — 1 ½ cup
• Cornstarch — 1 tablespoon
• Cream cheese — 2 oz
• Parmesan cheese — ½ cup

Final thoughts

This Chicken and Broccoli Pasta is a dependable, weeknight-friendly dish that balances speed, comfort, and straightforward ingredients. The approach emphasizes technique—seasoning the chicken well, blanching the broccoli with the pasta, and whisking the milk with cornstarch to create a smooth sauce—so the result is greater than the sum of its parts. It’s a recipe you can easily adapt to what’s on hand, and one that’s friendly to leftovers and meal prep. Give it a try the next time you want a hearty, satisfying dinner that doesn’t require a lot of hands-on time.