Chicken And Broccoli Pasta

Yields: 4-6 Servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Recipe Intensity: Easy to Medium. This recipe involves some multitasking (roasting vegetables and boiling pasta simultaneously) but uses straightforward techniques perfect for a confident beginner.

Ingredients

For the Chicken and Broccoli:

1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
4 cups broccoli florets (from about 1 large head)
3 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lemon juice (optional, for brightness)

For the Pasta and Sauce:

12 oz fettuccine, linguine, or penne pasta
4 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 ½ cups chicken broth
1 cup whole milk or half-and-half
1 cup freshly grated Parmesan cheese, plus more for serving
½ cup heavy cream (optional, for extra richness)
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped, for garnish

Instructions

Step 1: Roast the Chicken and Broccoli

Preheat your oven to 425°F (220°C). This high heat is key for getting a beautiful, quick roast on the chicken and broccoli without drying them out.

On a large, rimmed baking sheet, combine the cubed chicken and broccoli florets. Drizzle with 2 tablespoons of olive oil, and sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss everything with your hands until evenly coated, then spread it out in a single layer, ensuring the broccoli and chicken aren’t crowded. This allows for proper browning instead of steaming.

Roast for 15-18 minutes, or until the chicken is cooked through and the broccoli is tender with slightly crispy edges. For an extra flavor boost, drizzle with the lemon juice right after removing it from the oven.

Step 2: Cook the Pasta and Start the Sauce

While the sheet pan is in the oven, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water! This is a chef’s secret for adjusting the sauce consistency later. Drain the pasta and set it aside.

As the pasta cooks, begin the sauce. In a large, deep skillet or Dutch oven, melt the butter with the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 60 seconds until fragrant, being careful not to let it burn.

Step 3: Create the Creamy Garlic Base

Sprinkle the flour over the garlic and butter. Whisk continuously for about 1 minute to create a roux. This will cook out the raw flour taste and act as the thickening agent for your sauce.

Gradually pour in the chicken broth while whisking constantly to prevent any lumps from forming. Follow with the milk (or half-and-half) and the heavy cream, if using. Bring the mixture to a gentle simmer, continuing to whisk. Allow it to simmer for 2-3 minutes until it thickens slightly and becomes smooth.

Step 4: Incorporate the Cheese and Combine

Reduce the heat to low. Gradually add the freshly grated Parmesan cheese, stirring until it is completely melted and incorporated into the sauce. The sauce should now be velvety and cohesive. Season with additional salt and pepper to your taste.

Add the drained pasta to the skillet with the sauce, tossing to coat every strand thoroughly. If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency. The starch in the water will help the sauce cling to the pasta beautifully.

Step 5: The Grand Finale

Gently fold the roasted chicken and broccoli from the sheet pan into the saucy pasta. Stir everything together until the chicken and broccoli are evenly distributed and heated through.

Serve immediately, garnished with a generous sprinkle of fresh parsley and more Parmesan cheese at the table.

Customization & Pro-Tips

This recipe is a fantastic template that welcomes creativity.

One-Pot Method: For ultimate ease, you can cook the chicken and sauce directly in the same pot. After sautéing the garlic, add the raw chicken and cook until no longer pink. Remove and set aside, then proceed with the roux. Add the broccoli to the sauce in the last 5-6 minutes of simmering to cook it through.
Vegetable Variations: Swap or add vegetables like sliced mushrooms (sauté with the garlic), sun-dried tomatoes, spinach (stir in at the end until wilted), or roasted red peppers.
Creaminess Control: For a lighter sauce, omit the heavy cream and use only milk. The Parmesan and roux will still create a wonderfully creamy texture.
Flavor Boosters: Add a pinch of red pepper flakes with the garlic for a subtle heat. A teaspoon of Dijon mustard or a dash of Worcestershire sauce stirred into the sauce can add a wonderful depth of flavor.
The Power of Fresh Parmesan: For the best melting and flavor, always grate your own Parmesan cheese from a block. Pre-shredded cheese contains anti-caking agents that can make sauces grainy.
Don’t Overcook the Broccoli: The high-heat roast keeps the broccoli vibrant and tender-crisp, providing a perfect textural contrast to the creamy pasta. Mushy broccoli is the enemy of a great pasta dish!

Nutrition Information

(Please note: The following is an approximate estimate per serving, assuming the recipe serves 4 and includes heavy cream. Values will vary based on specific ingredients and brands used.)

Serving Size: 1/4 of the recipe

Calories: ~720 kcal
Total Fat: 32g
Saturated Fat: 15g
Cholesterol: 115mg
Sodium: 890mg
Total Carbohydrates: 70g
Dietary Fiber: 5g
Sugars: 7g
Protein: 40g

The Last Word on this Recipe:
This Creamy Garlic Parmesan Chicken and Broccoli Pasta is more than just a convenient dinner; it’s a lesson in building a balanced, flavorful meal with minimal fuss. It demonstrates how a handful of quality ingredients, treated with care, can create something far greater than the sum of its parts. The harmony of the savory, roasted chicken and broccoli with the rich, garlicky, and cheesy sauce is a timeless combination that satisfies on a deep level. It’s a reliable, crowd-pleasing recipe that you’ll turn to for busy weeknights, casual dinners with friends, and anytime you need a guaranteed dose of comfort on a plate.