Creamy Broccoli Chicken Pasta

When you need dinner under 30 minutes this broccoli chicken pasta with the creamiest sauce will save the day and become your families new favorite comfort meal. Tender bites of chicken and broccoli pair perfectly with a luscious Parmesan cream sauce that clings to every strand of pasta.

I first whipped this up on a rushed weeknight when everyone was hungry and cranky and now it is on our meal rotation every month. My youngest always claims the last scoop straight from the pan when I set it down.

Ingredients

• Boneless chicken thighs: use thighs for their juicy texture and flavor look for ones with a pinkish color and no odor
• Butter: adds silkiness and keeps the sauce rich choose a good quality real butter for best taste
• Garlic: adds depth and warmth fresh and plump cloves are always best
• Heavy or whipping cream: base of the sauce opt for a brand with the highest fat content you can find
• Dried thyme: gives a savory herbal note fresh can be used too but dried keeps it easy
• Broccoli: brings crunch and color choose deep green florets without yellowing
• Parmesan cheese: adds sharpness and thickens the sauce always grate it yourself for best melt
• Lemon juice: brightens the cream sauce fresh squeezed gives a big flavor difference
• Salt and pepper: to taste I prefer freshly cracked pepper
• Pasta: choose your favorite short or long shape cook until just al dente use a quality durum wheat pasta for best bite
• Reserved pasta cooking water: helps the sauce cling to the noodles do not skip this step as the starch makes everything creamy

Instructions

Bring Water to Boil:

Fill a large pot with water and add a generous pinch of salt set it over high heat and bring it to a rolling boil this step seasons the pasta right from the beginning

Cook the Pasta:

Add your chosen pasta to the boiling water give a quick stir and cook until just al dente about one to two minutes shy of package instructions carefully scoop out one cup of the pasta cooking water before draining this starchy water will transform your sauce later

Season and Brown the Chicken:

Heat a large skillet on medium-high drizzle chicken pieces with a bit of oil then season all over with salt and pepper add chicken to the pan in a single layer and let it sit undisturbed for three to four minutes to build good golden color stir only once or twice until just cooked through remove chicken and set aside on a plate

Start the Sauce:

Into the same pan lower the heat to medium add butter and let it melt stir in the garlic and thyme cook for about thirty seconds until garlic is fragrant but not browned this is the base of all the flavors

Simmer with Broccoli and Cream:

Pour in the cream and lemon juice then return the chicken and add the broccoli florets mix well making sure all broccoli is lightly coated partially cover the pan and simmer gently for five to seven minutes stir a couple times until broccoli is tender but still vibrant and chicken is cooked fully

Add Cheese and Finish the Sauce:

Sprinkle in grated Parmesan and stir until it melts into a smooth sauce taste and season with more salt or pepper as needed the cheese will help thicken everything to a perfect creamy texture

Toss Pasta and Serve:

Add the drained pasta directly into the pan toss everything together so pasta is well coated in the sauce if it looks too thick add a splash of reserved cooking water until glossy and luscious serve immediately for maximum creaminess

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My favorite part of this recipe is tossing in the broccoli just before the simmer because the florets take on the flavor of the creamy sauce they never get mushy. This reminds me of cooking with my grandmother who always insisted that broccoli should still have a little bite.

Storage Tips

Store leftovers in an airtight container in the fridge and they will keep for up to three days. To reheat add a splash of milk or water and warm gently in a skillet or microwave stirring occasionally so the sauce stays creamy and smooth. If you plan to freeze portion it before adding the broccoli for the best result since broccoli can go soggy.

Ingredient Substitutions

If you do not have chicken thighs use chicken breast but watch the cooking time so it does not dry out. Swap out the broccoli for green beans or sliced asparagus in spring or try zucchini for a summer twist. For a vegetarian version omit chicken double the broccoli and add a handful of toasted walnuts for crunch.

Serving Suggestions

This pasta is satisfying on its own but a crisp green salad or a side of garlic bread will take dinner up a notch. My family loves it with a sprinkle of extra Parmesan at the table. Children tend to pick out the broccoli so chopping it tiny also works.

Cultural Context

One pot creamy pastas are a staple of American weeknight cooking but the inspiration comes from Italian Alfredo and primavera dishes. Using staples like Parmesan garlic and good cream keeps flavors nostalgic and comforting. I love how the simplicity lets every ingredient shine.

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This broccoli chicken pasta is sure to become a comfort food favorite in your home too. Try it once and you will come back for more.

Frequently Asked Questions

→ How can I prevent the cream sauce from curdling?

Keep the heat at a gentle simmer and avoid boiling after adding the cream. Stir continuously for a smooth finish.

→ Can I substitute chicken thighs with chicken breast?

Yes, chicken breast works well but may need less cooking time to avoid drying out. Cut pieces evenly for best results.

→ What pasta shapes pair best with this dish?

Short shapes like penne, fusilli, or rigatoni hold the creamy sauce well, ensuring each bite is flavorful.

→ How do I make this meal vegetarian?

Omit the chicken and use extra broccoli or add mushrooms for a hearty, satisfying vegetarian alternative.

→ Can this dish be made ahead of time?

It's best enjoyed freshly made, but you can reheat leftovers gently with a splash of extra cream or pasta water.