Garlic Parmesan Broccoli Chicken Pasta (Printable)

Creamy skillet pasta with tender chicken, broccoli, and rich garlic Parmesan sauce ready in 35 minutes.

# What You’ll Need:

→ Meats

01 - 2 medium boneless, skinless chicken breasts (about 14 oz), diced

→ Vegetables

02 - 2 cups broccoli florets (about 7 oz)
03 - 3 cloves garlic, minced
04 - 1 small yellow onion, finely chopped

→ Pasta

05 - 10 oz short pasta (penne, fusilli, or rotini)

→ Dairy

06 - 1 cup whole milk
07 - 1 cup grated Parmesan cheese
08 - 2 tablespoons unsalted butter
09 - 1/2 cup heavy cream

→ Pantry

10 - 2 tablespoons olive oil
11 - 1 1/2 cups low-sodium chicken broth
12 - 1/2 teaspoon dried Italian herbs
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - Fresh parsley, chopped (optional)
15 - Extra grated Parmesan (optional)

# How To Make:

01 - Heat olive oil and butter in a large, deep skillet over medium heat. Add the diced chicken, season with salt and pepper, and sauté until golden and cooked through, approximately 5-6 minutes. Remove chicken and set aside.
02 - In the same skillet, add onion and cook until translucent, about 2 minutes. Add minced garlic and cook until fragrant, approximately 30 seconds.
03 - Stir in the uncooked pasta, chicken broth, milk, and Italian herbs. Bring to a boil, then reduce to a simmer. Cover and cook for 8 minutes, stirring occasionally to prevent sticking.
04 - Add broccoli florets, cover again, and cook for another 5-6 minutes until pasta reaches al dente texture and broccoli is bright green and tender.
05 - Lower the heat. Stir in heavy cream and Parmesan cheese until melted and sauce achieves a creamy consistency. Return reserved chicken to the skillet, stir to combine, and cook for 2 additional minutes to heat through.
06 - Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and extra Parmesan cheese before serving.

# Top Tips:

01 -
  • It's genuinely one-skillet, meaning you spend more time eating and less time scrubbing pans afterward.
  • Tender chicken and broccoli cook right in the sauce, so every bite tastes intentional rather than assembled.
  • The whole thing comes together in 35 minutes, which feels like cheating when the result tastes this comforting.
02 -
  • Never boil the cream once it's in the pan—medium-low heat keeps it smooth and luxurious instead of separating into greasy puddles.
  • The pasta will continue absorbing liquid even after you turn off the heat, so don't panic if the sauce looks slightly loose at first.
03 -
  • Buy a wedge of Parmesan and grate it fresh—it melts smoother and tastes sharper than pre-grated cheese, which changes the entire character of the sauce.
  • If the sauce seems too thick the next day when you're reheating, add a splash of milk or broth rather than more cream, which will make it even heavier.
Go Back