The One-Pan Weeknight Hero: Creamy Chicken and Broccoli Pasta That Beats Takeout

You’ve got 30 minutes, hungry people, and no patience for complicated recipes. Perfect. This Creamy Chicken and Broccoli Pasta is rich, comforting, and engineered for weeknights when you want maximum flavor with minimal drama.

We’re talking velvety sauce, juicy chicken, and broccoli that actually tastes good. The twist? It feels restaurant-level without the price tag—or the cleanup.

If leftovers survive, they’ll be fought over.

Why You’ll Love This Recipe

• One pot, zero chaos: Everything cooks together, so you win on flavor and sink space.
• Balanced comfort: Creamy sauce, lean protein, and greens make it feel indulgent and still kinda virtuous.
• Fast and flexible: Ready in 30 minutes, easy to customize with what’s in your fridge.
• Kid-friendly, adult-approved: Mild, creamy, and familiar—with enough flavor to keep it interesting.
• Reheats like a dream: Add a splash of milk, give it a stir, and it’s practically new again.

Ingredients Breakdown

• Chicken: 1 to 1.25 lb boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces.
• Pasta: 12 oz short pasta like penne, rotini, or shells. Shapes with ridges hold sauce better—science.
• Broccoli: 3 cups florets, cut small so they cook quickly and mix through the pasta.
• Onion: 1 small yellow onion, finely diced, for sweetness and depth.
• Garlic: 3–4 cloves, minced. Non-negotiable.
• Butter: 2 tbsp, for sautéing and flavor.
• Olive oil: 1 tbsp, to prevent burning and add richness.
• Chicken broth: 2 cups, preferably low-sodium for control over seasoning.
• Heavy cream: 1 cup, for that silky, clingy sauce.
• Parmesan: 3/4 cup freshly grated.

  Pre-shredded can get clumpy—don’t @ me.

• Cream cheese (optional but clutch): 2 oz, for extra body and tang.
• Lemon zest: From 1/2 lemon, to brighten the richness.
• Red pepper flakes: 1/4 tsp, optional heat.
• Italian seasoning: 1 tsp, or a mix of dried oregano, basil, and thyme.
• Salt and black pepper: To taste—season smart at each stage.
• Fresh parsley: A small handful, chopped, for garnish and freshness.

Instructions

1. Season the chicken: Pat dry, then toss with 1 tsp salt, 1/2 tsp black pepper, and half the Italian seasoning. Quick pro move: let it sit while you prep veggies.
2. Sauté aromatics: In a large deep skillet or Dutch oven, heat butter and olive oil over medium-high. Add onion with a pinch of salt and cook 3–4 minutes until translucent.

   Stir in garlic for 30 seconds until fragrant.

3. Brown the chicken: Add chicken pieces in a single layer. Sear 4–5 minutes, stirring once, until lightly golden and about 80% cooked. Don’t overdo it; it’ll finish later.
4. Build the base: Stir in remaining Italian seasoning and red pepper flakes.

   Pour in chicken broth and heavy cream. Bring to a gentle simmer.

5. Add pasta: Stir in the dry pasta. Reduce heat to medium.

   Simmer uncovered for 9–11 minutes, stirring every couple minutes to prevent sticking. The sauce will look thin—stay calm.

6. Broccoli time: When pasta has 5 minutes left, fold in broccoli. Cover for 2–3 minutes to steam, then uncover and stir.
7. Make it creamy: Lower heat.

   Stir in cream cheese (if using) until melted. Add Parmesan gradually, stirring constantly so it emulsifies smoothly.

8. Finish and brighten: Add lemon zest and adjust salt and pepper. If sauce is too thick, loosen with a splash of broth or milk.

   If too thin, simmer 1–2 minutes.

9. Garnish and serve: Top with parsley and extra Parmesan. Serve hot. Try not to eat straight from the pan—no promises.

How to Store

• Refrigerator: Store in an airtight container for 3–4 days.

  Cool completely before sealing to avoid steam-soggy pasta.

• Freezer: Freeze up to 2 months. Note: cream-based sauces can slightly separate. Reheat gently and whisk in a splash of cream to restore texture.
• Reheat: Stovetop over low heat with 2–3 tbsp milk or broth per serving.

  Microwave in 60–90 second bursts, stirring between. Don’t scorch the sauce—this isn’t a campfire.

Health Benefits

• Protein-packed: Chicken provides high-quality protein for muscle repair and satiety, helping you avoid the late-night snack raid.
• Fiber and micronutrients: Broccoli brings fiber, vitamin C, vitamin K, and folate. It’s doing more than just looking green.
• Calcium and phosphorus: Parmesan adds bone-supporting minerals, plus umami that lets you use less salt.
• Balanced macros: With protein, carbs, and fat, this meal fuels workouts, focus, and, yes, Netflix marathons.

Pitfalls to Watch Out For

• Curdled sauce: Adding cheese over high heat can cause clumps.

  Lower the heat and add gradually. Freshly grated cheese melts better—always.

• Mushy broccoli: Add florets late and keep them bite-sized. Overcooking turns them khaki and sad.
• Sticky pasta: Stir frequently while simmering in the sauce.

  The starch is your friend, until it isn’t.

• Bland outcome: Season in layers—chicken, then sauce, then finish. Broth and Parmesan vary in saltiness, so taste and adjust.
• Greasy feel: Too much oil or not enough emulsification can separate the sauce. Whisk cheese in slowly and use the pasta starch to your advantage.

Alternatives

• Lighter version: Swap half the heavy cream for evaporated milk or whole milk.

  Add an extra ounce of cream cheese for body.

• Gluten-free: Use gluten-free pasta and watch the simmer time—GF pasta can overcook fast. Thicken the sauce with 1 tsp cornstarch mixed into cold milk if needed.
• Dairy-free: Use full-fat coconut milk and a plant-based parm. Flavor boost with nutritional yeast and a splash of lemon juice.
• Protein swap: Try turkey, shrimp (add in last 3–4 minutes), or Italian sausage for a spicier vibe.
• Veggie add-ins: Peas, spinach, or sun-dried tomatoes play nicely.

  Mushrooms add umami—sauté them early with the onions.

• Pasta shape swap: Fusilli, cavatappi, or farfalle work great. Long noodles are less ideal—sauce cling > slurp factor here.

FAQ

Can I make this ahead?

Yes. Cook as directed, cool, and store.

Reheat gently with milk or broth to revive the sauce. For best texture, slightly undercook the pasta initially.

What if I don’t have heavy cream?

Use half-and-half with 1 tsp cornstarch per cup to help thicken. Whole milk works in a pinch if you add cream cheese for stability.

How do I keep the sauce from getting grainy?

Lower the heat before adding Parmesan and use freshly grated cheese.

Add in small handfuls while stirring to emulsify smoothly.

Can I use rotisserie chicken?

Absolutely. Stir in shredded rotisserie chicken in the last 5 minutes to warm through. Skip the initial browning step.

Will frozen broccoli work?

Yes.

Add it directly from frozen in the last 5–6 minutes. It may release a bit more water, so simmer 1 extra minute to tighten the sauce.

How spicy is this?

Mild. The red pepper flakes add a gentle nudge.

For more heat, double them or finish with chili oil. For zero heat, omit entirely.

What’s the best pot to use?

A wide, heavy skillet or Dutch oven. Surface area helps reduce the sauce evenly and keeps pasta from clumping.

Nonstick makes cleanup easier, FYI.

Can I add wine?

Yes—deglaze with 1/4 cup dry white wine after sautéing the chicken, before adding broth. Cook it down for 1–2 minutes to burn off alcohol.

Wrapping Up

This Creamy Chicken and Broccoli Pasta is your midweek cheat code: fast, rich, and ridiculously reliable. The one-pan method builds flavor while keeping cleanup civilized, and the sauce hits that perfect glossy comfort zone.

Tweak it to your taste, stash the leftovers, and accept the compliments like you planned it this way all along. Hungry people fed. Mission accomplished.