Looking for a comforting, flavor-packed dinner that comes together quickly and tastes like something from a fancy Italian restaurant? This creamy garlic chicken pasta with broccoli is just the answer. With tender strips of chicken, vibrant green broccoli, and penne pasta all smothered in a rich, garlicky cream sauce, it’s the kind of meal that feels special—without requiring hours in the kitchen.
Why You’ll Love This Recipe:
- Ready in about 30 minutes—perfect for weeknights
- Uses simple, pantry-friendly ingredients
- Made in just one pot, so cleanup is a breeze
- Balanced with protein, veggies, and carbs
I first whipped up this dish when my sister dropped in unexpectedly for dinner. She was convinced I’d ordered from a high-end Italian place. It’s been my go-to ever since for when I want to impress without stressing.
Ingredients You’ll Need:
- Boneless, skinless chicken breasts – Lean and tender, these soak up the creamy garlic flavor beautifully.
- Penne pasta – Its ridged, tube shape is perfect for catching all that luscious sauce.
- Broccoli florets – Brings a pop of green and crunch, plus a healthy dose of nutrients.
- Olive oil – A good-quality extra virgin variety gives the chicken a lovely golden crust.
- Butter – Builds the base of the creamy sauce; go for unsalted so you can control the saltiness.
- Fresh garlic – Skip the powder here—fresh cloves add deep, aromatic richness.
- Heavy cream – The star of the show; creates that velvety, luxurious texture.
- Chicken broth – Adds savory depth and helps loosen the sauce slightly.
- Parmesan cheese – The nutty, salty finish from Parmigiano Reggiano is unbeatable.
- Italian seasoning – A one-stop blend of herbs that enhances every bite.
- Red pepper flakes (optional) – For those who like a little gentle heat.
- Fresh parsley – A sprinkle at the end adds brightness and color.
Step-by-Step Instructions:
1. Cook Pasta & Broccoli Together
Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until just al dente (around 9–11 minutes). In the last 2 minutes, toss in the broccoli florets to blanch them perfectly. Reserve about ½ cup of the pasta water before draining.
2. Season & Sear the Chicken
While the pasta cooks, slice the chicken into thin strips (about ½ inch thick). Heat olive oil in a large skillet over medium-high. Season the chicken with salt, pepper, garlic powder, and paprika. Cook for about 5–6 minutes per side, until golden and fully cooked through (internal temp should reach 165°F). Transfer to a plate and loosely cover with foil.
3. Make the Garlic Cream Sauce
In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant (but not browned!). Pour in the cream and chicken broth, whisking to deglaze the pan. Let it simmer gently, then stir in the Parmesan, Italian seasoning, and red pepper flakes if using. Cook 3–4 minutes, until the sauce slightly thickens.
4. Toss Everything Together
Slice the cooked chicken into bite-sized pieces and add it back into the skillet, along with the drained pasta and broccoli. Stir gently until everything is coated in the creamy sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up. Taste and adjust seasoning.
5. Serve & Garnish
Plate the pasta and top with a sprinkle of chopped parsley and a little extra Parmesan. Serve while it’s hot and creamy!
Tips for Success:
- Always reserve pasta water—its starchiness helps the sauce cling beautifully.
- Pound chicken to even thickness before cooking for consistent doneness.
- Avoid overcooking—juicy chicken comes from not drying it out in the pan.
Storage & Reheating
This dish stores well in the fridge for up to 3 days. Just keep it in an airtight container. When reheating, add a splash of cream or milk to restore the sauce’s silky texture. Warm it gently on the stove over medium-low heat, stirring often. Avoid the microwave if you can—it can break the sauce and make the pasta rubbery.
Substitutions & Variations
- Lighter option? Use half-and-half instead of cream, and reduce butter by half.
- No chicken? Try sautéed mushrooms for a meaty texture with a vegetarian twist.
- Gluten-free? Use GF pasta and adjust cook time accordingly.
- Extra veggies? Spinach, mushrooms, zucchini, or bell peppers are great add-ins.
Perfect Pairings
Pair this creamy dish with a simple green salad tossed in lemon vinaigrette—it balances the richness. For wine, go with a crisp Pinot Grigio or unoaked Chardonnay. And if you want to take things over the top, some warm garlic bread is the ultimate finishing touch.
FAQs
→ How do I keep the chicken moist?
Don’t overcook it! Sear it until golden, then let it rest before slicing to keep the juices locked in.
→ Can I use another pasta shape?
Yes! Fusilli, rigatoni, or farfalle all work great and hold onto the sauce well.
→ What if my sauce is too thin?
Let it simmer a bit longer, or add a small slurry of flour or cornstarch with water to thicken it up.
→ What’s a good cream substitute?
Try Greek yogurt, half-and-half, or coconut milk—just know the flavor may change slightly.
→ Can I make it spicy?
Totally! Amp up the red pepper flakes or toss in a pinch of Cajun seasoning.
→ Any other veggies I can use?
Absolutely—feel free to mix in spinach, mushrooms, or zucchini for more variety.
This creamy garlic chicken pasta has become one of my most-loved recipes—not just because it’s easy and delicious, but because it reminds me how powerful good food can be. Whether you’re cooking for guests or treating yourself to something comforting, this dish hits all the right notes.
