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Homemade Chicken and Broccoli Pasta photo

Chicken and Broccoli Pasta

A creamy, comforting pasta with tender chicken and bright broccoli in a simple Parmesan cream sauce.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Colander
  • large deep skillet
  • Measuring cups and spoons
  • Whisk
  • Knife and cutting board

Ingredients
  

  • 2 cups penne pasta
  • 2 cups broccoli florets large florets halved if needed
  • 2 medium chicken breasts cut into bite-size pieces (about 3/4-inch)
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon salt plus 1/2 teaspoon for pasta water
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Italian seasoning
  • 3 cloves garlic minced
  • 1 1/2 cups whole milk
  • 1 tablespoon cornstarch whisked with milk
  • 2 oz cream cheese
  • 1/2 cup Parmesan cheese plus more for serving

Instructions
 

  • Bring a large pot of water to a boil and add 1/2 teaspoon salt. Add the penne and cook according to package directions until al dente.
  • 4 minutes before the pasta is done, add the broccoli florets to the boiling water and cook until bright green and tender; remove the broccoli with a slotted spoon and set aside.
  • Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
  • While the pasta cooks, heat the olive oil and butter in a large deep skillet over medium heat until the butter melts.
  • Add the chicken pieces to the skillet and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/2 teaspoon Italian seasoning. Cook, stirring often, until the chicken is browned and cooked through; remove the chicken and set aside.
  • Add the minced garlic to the skillet and sauté about 1–3 minutes until fragrant. Stir in the cream cheese and cook until it melts and combines with the garlic.
  • Whisk the cornstarch into the whole milk until smooth, then slowly pour into the skillet, stirring constantly. Cook until the sauce thickens, adjusting thickness with reserved pasta water a little at a time if needed.
  • Return the cooked chicken and broccoli to the skillet, add the drained pasta, and gently toss to coat everything in the sauce.
  • Stir in 1/2 cup Parmesan cheese and taste for seasoning. Serve immediately with extra Parmesan if desired.

Notes

  • Penne, bow ties, rigatoni, rotini, shells, cavatappi, or ziti all work well.
  • Cream cheese makes the sauce rich; Boursin or heavy cream can be used instead.
  • Add vegetables like onion, mushrooms, or red bell pepper for more variety.
  • Reserve pasta water to thin the sauce if it becomes too thick.
  • Use freshly grated Parmesan for best flavor.