Save It This creamy one-pan chicken and broccoli pasta is a meal I rely on for busy nights when I want something hearty but quick. With just one skillet and pantry staples, you get a cozy bowl of comforting pasta loaded with juicy chicken, fresh broccoli, and a velvety Parmesan sauce—no sink full of dishes.
I first made this during the rush of a weeknight, and it instantly became a favorite when my kids asked for seconds before they were halfway through their bowls.
Ingredients
- Pasta (twelve ounces): Gives this dish the right texture. Look for bronze die pasta if possible
- Diced cooked chicken (two cups): Just right for protein. Rotisserie chicken works in a pinch and saves time
- Broccoli florets (two cups): Give color and nutrition. Fresh broccoli is best but frozen can be used if thawed
- Chicken broth (two cups): For flavor and for cooking the pasta. Low sodium broth lets you control seasoning
- Heavy cream (one cup): Makes the sauce rich and silky. For a lighter version use half and half
- Grated Parmesan cheese (half a cup): Melts in for a salty creamy finish. Buy a wedge and grate it yourself for the best taste
- Garlic (minced or powder): Brings depth. Use fresh if you can for maximum flavor
- Salt and pepper: To lift everything. Adjust as needed at the end
Instructions
- Combine Pasta and Broth:
- Add the pasta and chicken broth to a large skillet. Make sure the pasta is mostly submerged. Bring it up to a gentle simmer, stirring now and then so the noodles do not stick. Cook until the pasta is almost fully tender but still has a touch of bite. This is how the sauce gets soaked up into each strand
- Add Chicken Broccoli and Cream:
- Stir in diced cooked chicken, broccoli florets, heavy cream, and garlic. Fold everything together so the cream and garlic get a chance to coat the other ingredients. Keep the pan at a steady simmer and cook until the broccoli turns bright green and fork tender. This is when the flavors really start marrying
- Melt in Parmesan and Season:
- Once the broccoli is just right, scatter the grated Parmesan cheese over the hot skillet. Stir well so it melts smoothly into the sauce. Taste for salt and pepper and add more if needed. The sauce should cling to the noodles and the whole pan should smell irresistible
Save It Broccoli is my favorite part because it soaks up all the creamy sauce but keeps a pleasant crunch. Both my kids and husband love fighting over the last bite and it once turned into a giggle-filled negotiation at our table
Storage Tips
Store any leftovers in an airtight container and they will keep well for up to three days in the fridge. If the sauce thickens after sitting, just add a splash of milk or extra broth when reheating on the stove to restore the creaminess
Ingredient Substitutions
Any short cut pasta shape works in this recipe, such as penne or rotini. If you want a lighter sauce, swap heavy cream with half and half or even a mixture of milk and a bit of butter. For more vegetables, add a handful of spinach in the last two minutes of cooking
Serving Suggestions
Garnish with extra Parmesan or fresh cracked black pepper. Serve with a crisp side salad or roasted asparagus for more veggies. A lemon wedge at the table can brighten up the flavors
Cultural and Seasonal Context
This dish is inspired by Italian American comfort food and is all about bringing big flavors with minimal mess. In spring or fall use peas, asparagus, or even roasted mushrooms as the vegetable component. The creamy sauce adapts to any green
Seasonal Adaptations
Use asparagus or peas in spring for a fresher twist. Stir in sun dried tomatoes or roasted red peppers for extra color and flavor. In winter, add chopped spinach for warmth and heartiness
Success Stories
Friends have doubled this recipe for apartment dinner parties because people of every age enjoy it. I have sent the recipe many times to new cooks and parents who want a win on a hectic weeknight. My grandmother even asked me for the method to try it when babysitting
Freezer Meal Conversion
If you need to freeze, let the pasta and sauce cool completely before portioning into airtight containers. Thaw overnight in the fridge and reheat gently with a bit of broth stirred in. Sometimes I freeze cooked, diced chicken and broccoli separately so I just need to cook the noodles and sauce fresh for maximum texture
Save It This comforting pasta comes together quickly and delivers big flavor with minimal mess. It is sure to become a family favorite for busy evenings.
Recipe FAQs
- → Can I use a different type of pasta?
Yes, you can substitute fettuccine with penne, rotini, or any preferred pasta shape. Just adjust the cooking time accordingly.
- → What if I want a lighter sauce?
Replace heavy cream with half-and-half or whole milk for a lighter, less rich sauce. The texture will still be creamy.
- → Can I swap out the chicken for another protein?
Cubed turkey or cooked sausage are excellent alternatives. For a vegetarian option, sautéed mushrooms make a tasty swap.
- → How can I add more flavor?
Red pepper flakes, fresh herbs like basil, or a squeeze of lemon brighten the dish. Sautéing garlic before adding other ingredients also deepens flavor.
- → Is this meal good for meal prep?
Yes, you can refrigerate leftovers for up to 3 days. Reheat gently with a splash of broth or cream to restore creaminess.
- → How can I avoid overcooking the broccoli?
Add broccoli near the end of cooking to keep it crisp-tender. Cut large florets to ensure even, quick cooking.