Cheesy Garlic Parmesan Chicken Broccoli Pasta Ready in 30 Minutes

Broccoli florets turn dull and mushy the moment they sit too long in hot sauce, so I always blanch mine first to keep every piece vibrant green and just barely tender.

This chicken broccoli pasta tosses tender pasta and juicy chicken with garlicky parmesan sauce, letting the broccoli hold its bite instead of disappearing into the dish.

Why You Will Love This Recipe

• Blanching the broccoli first keeps it bright green and perfectly crisp-tender.
• The garlic parmesan sauce comes together in the same skillet as the chicken.
• It’s a complete meal in one dish, with protein, vegetables, and pasta all included.
• Ready in about 30 minutes, making it an easy option for busy weeknights.
• Leftovers reheat well, so it works nicely for next-day lunches too.

Ingredients

• 12 ounces penne pasta
• 3 cups broccoli florets
• 2 large chicken breasts, diced
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 1/2 cups grated parmesan cheese, divided
• 1/2 teaspoon red pepper flakes, optional
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Crockery and Time To Create

• Large pot for boiling pasta and blanching broccoli
• Large deep skillet
• Slotted spoon
• Bowl of ice water for shocking the broccoli
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Serves: 4

Ingredient Substitutions and Variations

• Turkey breast, diced: replaces chicken breast for a leaner protein option.
• Chicken thighs, diced: replace chicken breast for a juicier, richer bite.
• Half-and-half: replaces heavy cream for a slightly lighter sauce.
• Gluten-free penne: replaces regular pasta for a gluten-free version.
• Frozen broccoli florets: replace fresh broccoli, thawed and drained before adding.
• Turkey sausage links, sliced: adds a savory addition alongside the chicken for extra depth.

Step-by-Step Instructions

Cook the Pasta Boil the penne in salted water until al dente, about 11 minutes. Reserve 1/2 cup of the pasta water, then drain and set the noodles aside.

Blanch the Broccoli Florets In the same pot of boiling water, blanch the broccoli florets for 2 minutes until bright green. Use a slotted spoon to transfer them immediately into a bowl of ice water to stop the cooking, then drain well.

Sear the Chicken Season the diced chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 6 to 7 minutes, stirring occasionally, until golden and cooked through.

Rest and Set Aside the Chicken Transfer the cooked chicken to a plate and set aside, letting it rest while the sauce comes together in the same skillet.

Build the Garlic Butter Base In the same skillet, melt the butter over medium heat and add the minced garlic. Cook for 60 seconds, stirring constantly, until fragrant but not browned.

Simmer the Cream Sauce Pour in the chicken broth and heavy cream, whisking to combine with the browned bits left in the skillet. Bring to a gentle simmer and cook for 4 to 5 minutes until it begins to thicken slightly.

Melt in the Parmesan Reduce the heat to low and whisk in 1 cup of the grated parmesan a little at a time until the sauce turns glossy and coats the back of a spoon. Stir in the red pepper flakes if using.

Fold in the Pasta and Broccoli Add the drained penne and blanched broccoli directly into the skillet. Toss gently with tongs, adding splashes of the reserved pasta water as needed, until the pasta and broccoli are fully coated in the glossy sauce.

Return the Chicken to the Pan Add the cooked chicken back into the skillet, tossing gently to warm it through and coat it evenly in the sauce, about 1 to 2 minutes. Sprinkle in the remaining 1/2 cup parmesan.

Garnish and Serve Plate the pasta immediately while it is hot and glossy, finishing with a sprinkle of chopped parsley and an extra grating of parmesan before serving.

Pro Tips for Best Results

• Blanch the broccoli just until bright green, since overcooking here leads to mushy florets later.
• Shock the broccoli in ice water right away to lock in its color and crisp-tender bite.
• Keep the sauce at a gentle simmer, since boiling cream can cause it to separate.
• Save the pasta water before draining, since it helps loosen the sauce to the right consistency.
• Use freshly grated parmesan rather than pre-shredded for a smoother melting sauce.

Common Mistakes to Avoid

• Overcooking the broccoli: florets turn mushy and dull if left in hot water too long, so blanch briefly and shock in ice water.
• Boiling the sauce too hard: high heat can cause the cream to break, so keep it at a gentle simmer.
• Skipping the pasta water: without it, the sauce can turn too thick and clumpy once it cools slightly.
• Using pre-shredded cheese: anti-caking coatings can make the sauce grainy, so grate your own when possible.

What to Serve With

• Garlic bread: perfect for scooping up any extra sauce left on the plate.
• A simple side salad: crisp greens with a light vinaigrette balance the richness of the cream sauce.
• Roasted cherry tomatoes: adds a touch of acidity that pairs well with the creamy pasta.

Storage and Reheating

• Refrigerator: store in an airtight container for up to 3 days.
• Freezer: cream-based sauces can separate when frozen, so freezing is not recommended for best texture.
• Reheating: warm gently in a skillet over low heat with a splash of milk or cream, stirring until the sauce comes back together.

Nutrition Information

Nutrient	Per Serving
Calories	580 kcal
Protein	36 g
Carbohydrates	58 g
Fat	24 g
Saturated Fat	11 g
Cholesterol	90 mg
Sodium	590 mg
Fiber	4 g
Sugar	3 g
Nutrition values are estimates only and may vary based on specific ingredients and portion sizes used.

Health Benefits

Broccoli adds fiber, vitamin C, and a satisfying crunch to this dish, helping balance out the richness of the cream sauce with something lighter and fresher.

The diced chicken breast contributes lean protein, making this a more complete, filling meal rather than pasta alone.

Conclusion

This chicken broccoli pasta is the kind of dinner that covers protein, vegetables, and comfort food all in one skillet, and it always disappears fast at my table. Give it a try this week, save it for your next simple dinner, and share it with anyone looking for an easy one-pan meal.