Garlic Parmesan Chicken Broccoli Pasta (Printable version)

Creamy skillet pasta with tender chicken, broccoli, and rich garlic Parmesan coating ready in 40 minutes.

# What You'll Need:

→ Proteins

01 - 2 medium boneless, skinless chicken breasts (about 14 oz), cut into bite-size pieces

→ Pasta

02 - 10 oz penne, rigatoni, or rotini pasta

→ Vegetables

03 - 2 cups small broccoli florets
04 - 3 cloves garlic, minced
05 - 1 small onion, finely chopped

→ Dairy & Cream

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

→ Broth & Seasonings

10 - 2 cups low-sodium chicken broth
11 - 1/2 teaspoon salt, plus more to taste
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes (optional)
14 - 1/2 teaspoon dried Italian herb blend (optional)

→ Garnish

15 - Fresh parsley, chopped
16 - Additional grated Parmesan cheese (optional)

# Directions:

01 - Heat butter in a large deep skillet over medium heat. Add chicken pieces, season with salt and pepper, and sauté for 4 to 5 minutes until lightly golden. Transfer chicken to a plate and set aside.
02 - In the same skillet, add chopped onion and minced garlic. Sauté for 2 minutes until fragrant and translucent.
03 - Pour chicken broth, milk, and heavy cream into the skillet. Stir to combine and bring to a gentle simmer over medium heat.
04 - Add pasta and broccoli florets to the skillet. Stir well, cover with lid, and cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed. Add additional broth or water if needed.
05 - Return cooked chicken to the skillet. Add grated Parmesan cheese, Italian herbs, and red pepper flakes if using. Stir continuously until cheese melts and sauce becomes creamy.
06 - Taste the pasta and adjust seasoning with additional salt or pepper as needed for desired flavor balance.
07 - Transfer to serving bowls immediately while hot. Garnish with fresh chopped parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time actually enjoying your meal.
  • The sauce tastes restaurant-quality but comes together in the time it takes to set the table.
  • Tender chicken and al dente pasta in a silky garlic Parmesan coat never feels like a weeknight compromise.
02 -
  • Don't skip removing the chicken before adding the pasta; it prevents overcooking and gives you better texture control.
  • If your sauce looks thin after the pasta is done, that means it's still absorbing liquid—give it another minute or two before panicking and adding more liquid.
  • Freshly grated Parmesan makes a real difference here; the pre-shredded kind has anti-caking agents that can make your sauce grainy instead of silky.
03 -
  • Keep your heat at medium or medium-low once the pasta goes in; high heat can cause the cream to break and the pasta to stick.
  • Taste constantly as you cook, especially near the end, because seasoning builds as the liquid reduces and the cheese melts.
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