Garlic Parmesan Broccoli Chicken Pasta (Printable)

Creamy skillet pasta with chicken, broccoli, and garlic Parmesan sauce ready in 40 minutes.

# Ingredient List:

→ 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 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, optional

# Steps:

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

# Expert Advice:

01 -
  • Everything happens in one skillet: No juggling multiple pots, no mountain of dishes afterward, just one beautiful pan doing all the heavy lifting.
  • Ready in 40 minutes flat: This is faster than most takeout and tastes infinitely better.
  • The sauce is ridiculously creamy without being heavy: The milk and broth stretch the cream so it coats everything lusciously but doesn't sit like a brick in your stomach.
02 -
  • Grate your Parmesan fresh, not from a box: Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly into the sauce; it'll clump instead of becoming creamy.
  • Don't skip the initial chicken sear: Those golden bits clinging to the pan bottom are flavor gold, and they dissolve into your sauce when you add the liquids—that's where the depth comes from.
  • Stir the pasta occasionally as it cooks: This isn't a set-it-and-forget-it situation; stirring every couple minutes prevents sticking and helps the sauce coat everything evenly.
03 -
  • Toast a tiny pinch of garlic in the butter before adding anything else: Let it sizzle for 30 seconds—this mellows the raw garlic bite and deepens the flavor.
  • Keep the lid on while cooking the pasta: It holds in steam and helps the pasta cook more evenly and quickly, which means less chance of it sitting in the pan too long.
Go Back