Garlic Parmesan Broccoli Chicken Pasta

There's something about watching cream swirl into broth that makes you feel like you're actually cooking something special, even on a Tuesday night when you're exhausted. I discovered this dish by accident—I had leftover broccoli, chicken that needed using, and the vague memory of a creamy pasta my neighbor mentioned once. Twenty minutes later, my kitchen smelled incredible, and I realized I'd stumbled onto something that tastes way more impressive than the minimal effort it requires. It became my go-to when friends texted asking what we were eating, because somehow it feels restaurant-quality despite being entirely one-skillet.

I made this for my sister after she mentioned feeling burnt out on cooking, and watching her face light up when she realized the whole thing was made in one pan made me understand why she keeps asking for the recipe. She brought her own Parmesan grater the next time she visited, which felt like the highest compliment. Now whenever she's too tired to think, this is what she texts me asking about.

Ingredients

• Chicken breasts: Cut them into bite-size pieces so they cook evenly and finish before the pasta gets mushy—I learned this by overcooking whole breasts exactly once.
• Pasta: Penne, rigatoni, or rotini all work beautifully because their ridges catch that creamy sauce, though honestly I've done this with whatever shape was in the cabinet.
• Broccoli florets: Keep them small so they soften exactly when the pasta does, and they'll brown slightly at the edges in a way that actually adds flavor.
• Garlic and onion: The garlic needs mincing rather than slicing because you want it to dissolve into the sauce, while the finely chopped onion disappears almost completely.
• Heavy cream and milk: The combination creates a sauce that's rich but not painfully heavy, though you can adjust the ratio if you prefer it thinner or richer.
• Parmesan cheese: Freshly grated makes a real difference here—pre-grated cheese has additives that stop it from melting as smoothly into the sauce.
• Chicken broth: Low-sodium lets you control the salt level, which matters more when everything reduces in one pan and flavors concentrate.
• Butter: Use unsalted so you're not guessing at total salt, and let it get foamy before the chicken goes in for better browning.

Instructions

Brown the chicken with purpose:

Heat butter in your skillet over medium until it foams slightly, then add chicken seasoned with salt and pepper. You want a light golden exterior in about 4–5 minutes, which means resisting the urge to poke it constantly—let it sit and develop color.

Build the aromatics:

Remove the chicken to a plate, then add onion and minced garlic to the same skillet where brown bits are clinging to the bottom. Let them soften for 2 minutes until the smell makes you realize why people get excited about cooking.

Create the sauce base:

Pour in chicken broth, milk, and heavy cream, stirring gently to combine and scraping up those flavorful brown bits. Bring it to a gentle simmer—you want bubbles moving lazily around, not an aggressive boil.

Cook pasta and broccoli together:

Add dry pasta and broccoli florets directly to the simmering liquid, stir well, cover, and cook over medium-low heat for 10–12 minutes, stirring occasionally. The pasta absorbs liquid while it cooks, the broccoli softens just right, and you'll know it's done when the pasta tastes al dente and most liquid has been absorbed.

Bring chicken back home:

Return the cooked chicken to the skillet along with grated Parmesan, optional Italian herbs, and optional red pepper flakes. Stir until the cheese melts completely and everything becomes creamy and cohesive.

Taste and adjust:

This is where you become the chef instead of just following instructions—taste it and add more salt, pepper, or even a squeeze of fresh lemon if it needs brightness.

Finish and serve:

Transfer to plates or bowls, scatter fresh parsley on top, and add extra Parmesan if you want that crowning touch that makes people feel cared for.

Save Pin

The real magic of this dish happened when my youngest asked for seconds without being prompted, which in a house of picky eaters felt like winning something major. It became the meal they'd request on nights when everything felt chaotic, because the smell of garlic and cream cooking together somehow signals that things are going to be okay.

Shortcuts That Actually Work

If you're genuinely pressed for time, rotisserie chicken shaved into pieces skips the browning step entirely and still tastes deeply satisfying. I've also realized that a vegetable broth swap makes this completely vegetarian without changing anything else, and my friends who don't eat meat actually prefer it because the vegetable flavors come through more clearly. The beauty of this dish is that it's flexible enough to work with what you have without feeling like you're compromising.

Pasta Variations Worth Trying

While penne and rigatoni are the traditional choices here, I've had unexpected success with farfalle because it holds the sauce in interesting ways, and bow-tie shapes catch pockets of cream that make each bite feel special. Whole-wheat pasta absorbs more liquid, so you might need an extra splash of broth, but the earthier flavor actually deepens what the dish is trying to do. Gluten-free pasta works just fine if you need it, though I'd recommend adding it slightly earlier since some versions cook faster.

Making It Taste Restaurant-Quality

The difference between this tasting homey and tasting elevated comes down to finishing touches that take no extra time. A squeeze of fresh lemon juice right before serving adds brightness that cuts through the richness and makes your palate feel refreshed instead of heavy. A pinch of red pepper flakes creates gentle heat that makes the flavors pop, while fresh parsley scattered on top looks intentional and adds a green note that feels polished.

• Grate your Parmesan fresh right before cooking—it melts faster and smoother than pre-grated varieties.
• Taste and adjust seasoning just before serving, because salt levels can surprise you once everything cooks down together.
• If the sauce feels too thick, add splashes of broth or pasta water rather than milk, which keeps the flavor concentrated.

Save Pin

This pasta somehow became the dish I make when I want people to feel welcomed and cared for, which says something about how comfort food works beyond just being delicious. It's the kind of meal that brings everyone to the table without fuss.

Recipe FAQs

→ Can I use rotisserie chicken instead of raw chicken breasts?

Yes, shredded rotisserie chicken works perfectly. Skip the initial chicken cooking step and add it during step 5 when combining everything, just heating it through with the sauce and pasta.

→ What pasta shapes work best for this dish?

Penne, rigatoni, and rotini are ideal because their ridges and shapes hold the creamy sauce well. Short pasta with tubes or curls works better than long strands like spaghetti.

→ Can I make this vegetarian?

Absolutely. Omit the chicken entirely and substitute vegetable broth for the chicken broth. You can add extra vegetables or white beans to maintain the protein content.

→ Why cook the pasta directly in the skillet?

Cooking pasta in the broth and cream allows the noodles to absorb the liquid and flavors directly, creating a thicker, more cohesive sauce that clings to every bite.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk or broth to restore the creamy consistency, as the sauce will thicken when chilled.

→ Can I use pre-grated Parmesan cheese?

Freshly grated Parmesan melts smoothly and creates a creamier sauce. Pre-grated cheese contains anti-caking agents that can make the sauce grainy, though it will still work in a pinch.