Introduction

This Chicken Broccoli Pasta is a simple and delicious meal that’s perfect for busy weeknights. Tender chicken, crisp broccoli, and a creamy tomato sauce come together with pasta for a comforting dish the whole family will enjoy.

Chicken Broccoli Pasta: A Simple and Delicious Recipe - Recipe Image

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 head broccoli, cut into florets
1 (14.5 ounce) can diced tomatoes, undrained
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
1 pound pasta (penne, rotini, or your favorite shape)
2 tablespoons butter
1/4 cup chopped fresh parsley, for garnish (optional)

Instructions

Step 1: In a medium bowl, toss the cubed chicken with olive oil, salt, pepper, garlic powder, and onion powder until each piece is evenly coated.
Step 2: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 6-8 minutes. Avoid overcrowding the pan; cook in batches if needed. Remove chicken from skillet and set aside.
Step 3: In the same skillet, add the broccoli florets. Cook for 3-4 minutes, stirring occasionally, until slightly tender but still crisp.
Step 4: Pour in the undrained diced tomatoes, chicken broth, and heavy cream. Bring the mixture to a simmer, then reduce heat to low and simmer for 5-7 minutes to develop the sauce.
Step 5: Stir in the grated Parmesan cheese and red pepper flakes if using. Taste the sauce and adjust seasoning as needed.
Step 6: While the sauce simmers, cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
Step 7: Add the cooked pasta to the skillet with broccoli and sauce. Stir gently to combine. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until it reaches your desired consistency.
Step 8: Return the cooked chicken to the skillet and stir to combine. Heat through thoroughly.
Step 9: Remove the skillet from heat and stir in the butter until melted and incorporated. Serve immediately, garnished with fresh parsley if desired.

Tips & Variations

For extra flavor, marinate the chicken in the seasoning and olive oil for 30 minutes before cooking.
Swap heavy cream for half-and-half to make the sauce lighter.
Use a mixture of your favorite vegetables like bell peppers or mushrooms along with broccoli for extra color and nutrition.
Red pepper flakes add a spicy kick—adjust the amount to suit your taste or omit for a milder dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Just add it slightly earlier in the cooking process to ensure it’s cooked through and tender.

What pasta shape is best for this recipe?

Penne, rotini, or any short pasta that holds sauce well is ideal, but feel free to use your favorite shape for personal preference.

Chicken Broccoli Pasta: A Simple and Delicious Recipe

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4.7 from 318 reviews

This Chicken Broccoli Pasta is a quick and delicious one-pan meal that combines tender chicken, crisp broccoli, and a creamy tomato-based sauce tossed with your favorite pasta. Packed with flavor and easy to make, it’s perfect for a satisfying weeknight dinner that the whole family will love.

Author: Dana
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 to 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken and Seasoning

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder

Vegetables and Sauce

1 head broccoli, cut into florets
1 (14.5 ounce) can diced tomatoes, undrained
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)

Pasta and Finishing Touches

1 pound pasta (penne, rotini, or your favorite shape)
2 tablespoons butter
1/4 cup chopped fresh parsley, for garnish (optional)

Instructions

Season the Chicken: In a medium bowl, toss the cubed chicken with olive oil, salt, black pepper, garlic powder, and onion powder until each piece is evenly coated.
Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Avoid overcrowding the pan and cook in batches if needed. Remove the cooked chicken from the skillet and set aside.
Cook the Broccoli: In the same skillet, add the broccoli florets and sauté for 3 to 4 minutes, stirring occasionally, until slightly tender but still crisp.
Simmer the Sauce: Pour in the undrained diced tomatoes, chicken broth, and heavy cream. Bring the mixture to a simmer, then reduce the heat to low and let it simmer gently for 5 to 7 minutes to meld the flavors.
Finish the Sauce: Stir in the grated Parmesan cheese and red pepper flakes if using. Taste the sauce and adjust the seasoning as desired.
Cook the Pasta: While the sauce simmers, cook the pasta in salted boiling water according to the package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water.
Combine Pasta with Sauce: Add the cooked pasta to the skillet with the broccoli and sauce. Stir gently to combine everything. If the sauce feels too thick, gradually add reserved pasta water one tablespoon at a time until you reach the desired consistency.
Add the Chicken: Return the cooked chicken to the skillet and mix well, making sure the chicken heats through evenly.
Finish and Serve: Remove the skillet from heat and stir in the butter until melted and incorporated. Serve the dish immediately, garnished with fresh chopped parsley if desired.

Notes

To save time, you can use pre-cut broccoli florets and pre-cooked rotisserie chicken if preferred.
Adjust red pepper flakes to control the level of heat or omit if you prefer a milder dish.
For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
Reserve pasta water contains starch which helps thicken and bind the sauce to the pasta better.
Use freshly grated Parmesan cheese for the best flavor and smoother melting in the sauce.

Keywords: Chicken broccoli pasta, creamy chicken pasta, easy dinner, one-pan pasta, quick weeknight meal