Parmesan chicken broccoli pasta tosses tender diced chicken and bright green florets with penne in a creamy sauce made from heavy cream and freshly grated cheese. It is a fast weeknight dinner that tastes rich but takes only thirty minutes from start to finish.
Everything cooks in one skillet while the pasta boils, so the sauce picks up the browned bits from the chicken. A simple seasoning of salt, pepper, and garlic powder keeps the flavor clean and lets the cheese shine.
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Why This Parmesan Chicken Broccoli Pasta Recipe Works
Searing the chicken in olive oil gives it light color and a savory edge, and cutting it into small pieces means it cooks quickly and stays juicy. The browned bits left in the pan flavor the cream sauce.
Broccoli cooks right in the skillet for a few minutes, so it stays tender yet bright rather than turning soft in the pasta water. Frozen florets work just as well when fresh broccoli is not available.
Heavy cream thickens quickly and melts the Parmesan into a smooth sauce without any flour. Tossing the pasta in the pan at the end lets the sauce coat every piece and cling in the tubes of the penne.
Ingredients for Parmesan Chicken Broccoli Pasta
- Chicken and vegetables: one pound boneless skinless chicken breasts, diced, two cups broccoli florets, and two tablespoons olive oil.
- Pasta and sauce: eight ounces penne or fettuccine, one cup heavy cream, one cup freshly grated Parmesan cheese, half a teaspoon salt, a quarter teaspoon black pepper, and half a teaspoon garlic powder.
Chicken breasts. Cut the pieces to a similar size so they cook evenly, and pat them dry for better browning.
Broccoli florets. Cut large florets in half so they soften at the same pace as the chicken.
Penne pasta. Cook it until just tender, and keep a cup of the cooking water to loosen the sauce if needed.
Heavy cream. It gives the sauce body, and half and half makes a lighter but thinner version.
Parmesan cheese. Grate it fresh from a block, because pre grated cheese contains starch that can make the sauce grainy.
How to Make Parmesan Chicken Broccoli Pasta
1. Boil the pasta. Cook the pasta in salted water until tender, then drain and set aside, saving a little of the water.
2. Sear the chicken. Heat the oil in a large skillet over medium heat, add the chicken, and cook until browned and it reaches 165 F, seasoning with salt, pepper, and garlic powder.
3. Cook the broccoli. Add the florets to the skillet and cook for three to four minutes until bright green and tender crisp.
4. Make the sauce. Pour in the cream, bring it to a gentle simmer, and stir in the Parmesan until melted and smooth.
5. Toss together. Add the pasta to the skillet and toss for one minute, loosening the sauce with pasta water if needed, then adjust the seasoning.
How to Serve Parmesan Chicken Broccoli Pasta
Serve the pasta in warm shallow bowls with extra Parmesan and a pinch of black pepper. A simple green salad or garlic bread rounds out the meal. For other creamy chicken dinners, try one pot chicken broccoli alfredo or chicken broccoli alfredo bake, and add lemon garlic chicken pasta or creamy garlic mushroom pasta to the rotation.
How to Store and Reheat Parmesan Chicken Broccoli Pasta
Cool the pasta within two hours and refrigerate it in a covered container for up to three days. Reheat in a skillet over low heat with a splash of cream or milk until it reaches 165 F, because the sauce thickens as it cools. Freezing is not recommended, since cream sauces can separate when thawed.
Tips and Variations for Parmesan Chicken Broccoli Pasta
Flag the allergens. The dish contains milk, wheat, and possibly egg in the pasta, so check every label, including the Parmesan.
Do not taste raw chicken. Do not rinse raw chicken either, and cook it to 165 F before tasting the sauce, then wash your hands and tools.
Dry the chicken. Pat the pieces dry so they brown instead of steaming in the pan.
Avoid a hard boil. A gentle simmer keeps the cream sauce smooth, while a hard boil can make it separate.
Add vegetables. Sun dried tomatoes or baby spinach stirred in at the end add color and flavor.
Add lemon. A squeeze of lemon juice brightens the creamy sauce just before serving.
Season at the end. Parmesan is salty, so taste the sauce before adding more salt.
Check trusted guidance. For safe chicken temperatures and leftovers, read the Texas AgriLife Extension food safety guide before serving.
Frequently Asked Questions About Parmesan Chicken Broccoli Pasta
Can I make parmesan chicken broccoli pasta ahead of time?
You can prep the chicken and broccoli a day ahead, but cook the sauce and pasta just before serving for a smooth sauce.
Can I use rotisserie chicken in parmesan chicken broccoli pasta?
Yes. Stir about three cups of shredded rotisserie chicken in with the cream and skip the searing step.
Can I use frozen broccoli in parmesan chicken broccoli pasta?
Yes. Add the florets straight from frozen and cook a minute or two longer until tender.
What pasta works here?
Penne, fettuccine, rotini, or bow ties all hold the sauce well.
How do I thicken the sauce?
Simmer it a minute longer or stir in extra Parmesan, and it will thicken as it cools slightly.
Parmesan Chicken Broccoli Pasta
Equipment
- Large skillet
- Large pot
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts diced
- 2 cup broccoli florets fresh or frozen
- 2 tbsp olive oil
- 8 oz penne pasta dry
- 1 cup heavy cream
- 1 cup grated Parmesan cheese freshly grated
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
Instructions
Cooking
- Boil. Cook the pasta until tender, save a little water, and drain.
- Sear. Brown the chicken in the oil to 165 F and season it.
- Simmer. Cook the broccoli 3 to 4 minutes, add the cream, and stir in the Parmesan.
- Toss. Fold in the pasta and loosen the sauce with pasta water.
