Save to Pins There's something about watching pasta cook right in the sauce that makes you feel like you've unlocked a kitchen secret. One weeknight, I had a craving for something creamy and comforting but didn't want to fuss with multiple pots, so I threw chicken, broccoli, and pasta into one skillet with cream and garlic—and honestly, it became the dish I make when I want to impress without the stress. The sauce clings to every strand of pasta, and the broccoli stays just crisp enough to bite into.
I made this for my neighbor after she'd had a rough day at work, and watching her face light up at the first bite reminded me why cooking for people matters. She asked for the recipe before she'd even finished eating, and now it's become her go-to dinner when she needs something that feels special but doesn't demand hours in the kitchen.
Ingredients
- Chicken breasts: Cut into bite-size pieces so they cook evenly and nestle nicely into every forkful; boneless, skinless keeps the dish light without sacrificing flavor.
- Penne, rigatoni, or rotini: Short pasta shapes trap the creamy sauce beautifully, though any shape you love will work just fine.
- Broccoli florets: Keep them small so they cook through without falling apart, and they'll stay tender-crisp rather than mushy.
- Garlic and onion: These two are your flavor foundation; don't skip the mincing step because tiny pieces distribute evenly throughout the sauce.
- Heavy cream and milk: The combination gives you richness without being overpowering, and the milk stretches the cream so the sauce feels luxurious but not heavy.
- Parmesan cheese: Freshly grated melts more smoothly than pre-shredded, and the flavor difference is worth the two minutes it takes.
- Chicken broth: Low-sodium lets you control the salt level, and it adds subtle depth that plain water never could.
- Butter: Unsalted gives you control over seasoning, and those first few minutes in the pan add a nutty undertone.
- Red pepper flakes and Italian herbs: Optional but worth having on hand; they wake up the palate without overpowering the creamy garlic base.
Instructions
- Sear the chicken until golden:
- Melt butter in your skillet over medium heat and let it get foamy before adding the chicken. You'll hear that satisfying sizzle, and after 4 to 5 minutes, the pieces should have a light golden crust that locks in flavor.
- Build the aromatics:
- Add onion and garlic to the same pan; let them soften for about 2 minutes until the kitchen smells warm and inviting. This is when you know you're on the right track.
- Create the creamy base:
- Pour in broth, milk, and heavy cream, stirring gently to combine. Bring everything to a gentle simmer; you want bubbles around the edges, not a rolling boil.
- Cook pasta and broccoli together:
- Add uncooked pasta and broccoli directly to the simmering liquid, cover the skillet, and let it cook for 10 to 12 minutes on medium-low heat. Stir occasionally so nothing sticks, and you'll watch the pasta absorb the liquid while staying creamy.
- Finish with chicken and cheese:
- Return the cooked chicken to the skillet, scatter Parmesan over everything, and stir until the cheese melts into a silky sauce. Taste and add salt, pepper, or red pepper flakes as you like.
- Plate and garnish:
- Serve immediately with fresh parsley scattered on top and extra Parmesan on the side for anyone who wants more.
Save to Pins There's a quiet magic in feeding people something that tastes like you spent all day on it, when really you were done in 40 minutes. This pasta has a way of turning an ordinary Tuesday into something worth remembering, especially when someone asks for seconds.
Why One-Skillet Cooking Changes Everything
Cooking pasta in the sauce instead of separately means it absorbs flavor at every stage, becoming part of the dish rather than just a vehicle for it. The starch from the pasta also helps thicken the sauce naturally, so you end up with something creamy and cohesive without it feeling heavy. Plus, honestly, standing at the sink looking at one dirty pan instead of four is its own kind of joy.
Making It Your Own
While this recipe is perfect as written, the beauty of it is how forgiving it is. If you have spinach, mushrooms, or sun-dried tomatoes on hand, they'll slide right in during the last few minutes of cooking. A squeeze of fresh lemon juice at the end brightens everything beautifully, cutting through the richness in a way that makes you crave another bite.
Storage and Timing
This dish is best served right away while the pasta still has a bit of tooth and the sauce clings generously to every piece. If you do have leftovers, store them in an airtight container in the fridge for up to three days, and reheat gently on the stovetop with a splash of milk or broth to restore the creamy texture. You can also prep your ingredients ahead of time—have the chicken cut, broccoli florets ready, and garlic minced, and the actual cooking becomes even faster.
- Make it vegetarian by swapping the chicken broth for vegetable broth and leaving out the chicken entirely.
- For a quicker version, use rotisserie chicken that's already cooked and shredded.
- Gluten-free pasta works beautifully here and absorbs the sauce just the same.
Save to Pins This is the kind of recipe that proves you don't need complicated techniques or a long ingredient list to create something genuinely delicious. Make it tonight, and I promise you'll be making it again soon.
Frequently Asked Questions
- → Can I use rotisserie chicken instead of raw chicken breasts?
Yes, using rotisserie chicken works perfectly and reduces cooking time. Skip the initial chicken sauté step and add the shredded rotisserie chicken when you return the protein to the skillet in step 5.
- → What pasta shapes work best for this dish?
Penne, rigatoni, and rotini all excel because their ridges and shapes capture the creamy sauce effectively. Short pasta with texture helps the garlic Parmesan coating cling to every bite.
- → How do I prevent the sauce from becoming too thick?
The sauce naturally thickens as the pasta cooks and releases starch. If it becomes too dense, simply add small splashes of chicken broth, milk, or pasta water until you reach your desired creamy consistency.
- → Can I make this vegetarian?
Absolutely. Omit the chicken entirely and substitute vegetable broth for the chicken broth. Consider adding white beans or extra broccoli to maintain protein and substance in the dish.
- → How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or broth over low heat, stirring occasionally. The sauce may thicken when cold, so adding liquid helps restore creaminess.