Ready in 30 minutes, this chicken and broccoli pasta is perfect for a quick, easy, and healthy weeknight dinner. Plus, leftovers keep well in the fridge, so you can enjoy them as a work lunch the next day.
Looking for a quick, healthy, and family-friendly dinner? This chicken and broccoli pasta recipe is the ultimate weeknight savior, bringing together tender chicken breasts, crisp broccoli florets, and your favorite pasta shape in a creamy, yet healthy, sauce that is absolutely delicious.
Not to mention, it offers a massive protein boost from the lean chicken to keep you full, and plenty of vitamins, fiber, and antioxidants from the broccoli. It is a complete, satisfying meal on the table in under 30 minutes, making it the perfect solution for busy evenings when you need comfort food fast.
Why You’ll Love It
- Quick and Easy – This chicken broccoli pasta comes together in under 30 minutes.
- High in Protein – This combination of chicken, pasta, and parmesan cheese gives this pasta 32 grams of protein per serving.
- Full of Veggies – The addition of broccoli gives the pasta a good boost of fiber.
Ingredients + Substitutions
- Pasta – To make the pasta and add some complex carbohydrates. The recipe calls for a short-cut pasta, as I think it works best, but you can truly use any pasta shape you like. You can also swap the regular pasta for whole wheat pasta if preferred. See the notes section of the recipe card for details.
- Chicken – To add some protein. The recipe calls for chicken breasts, but chicken thighs will also work well. See the notes section of the recipe card for details.
- Broccoli – To add some veggies and fiber. The recipe calls for fresh broccoli, but you can use frozen broccoli if needed. See the notes section of the recipe card for details.
- Garlic – To add flavor. The recipe calls for garlic cloves, but garlic powder will also work. See the notes section of the recipe card for details.
- Italian Seasoning – To add some flavor. Dried oregano would also work well.
- Chicken Broth – To make the sauce.
- Heavy Cream – To make the sauce. The recipe calls for heavy cream, but table cream and half-and-half would also work well. See the notes section of the recipe card for details.
- Parmesan – To add an extra boost of protein and make the creamy sauce.
- Cornstarch – To thicken the sauce, although optional.
- Salt and Pepper – To season.
Dietary Adaptions
To Make it Gluten-Free: Use certified gluten-free pasta and broth.
To Make it Dairy-Free: This recipe cannot be made dairy-free.
Red’s Nutrition Tip
Using a lean protein source in this chicken and broccoli pasta ensures it provides high-quality protein to support muscle building and maintenance. It’s also great for weight management, pairing low-calorie, high-protein foods with nutrient-dense broccoli to deliver a fiber-rich meal that keeps you full, satisfied, and energized.
Serving Suggestions
This recipe is a balanced meal with protein, carbohydrates, fiber, and fat. It can be enjoyed as is or adapted to suit your personal calorie or macro needs. For example:
- To make it higher in protein, add an extra 1/2 pound of chicken breasts.
- To make it lower in fat, swap the heavy cream for half-and-half or swap it completely for a pesto sauce.
- To make it higher in fiber, use whole wheat pasta and add some more broccoli.
Storage + Reheating
To Refrigerate: Allow the pasta to cool completely, transfer it to an airtight container, and store it in the fridge for up to 4 days.
To Freeze: Once cooled, transfer the pasta to an airtight container and store it in the freezer for up to 3 months.
To Reheat: Allow the pasta to thaw completely before reheating. To reheat the pasta on the stovetop, place the pasta in a pan over medium heat with 1-2 tablespoons of water, stirring gently, until the water has been absorbed and the pasta is warmed through. To reheat the pasta in the microwave, place the pasta in a microwave-safe container with 1-2 tablespoons of water and reheat for 2-3 minutes, stirring every minute or so, until the water has been absorbed and the pasta is warmed through.
More Pasta Recipes:
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Chicken and Broccoli Pasta
This 30-minute chicken and broccoli pasta is high in protein, full of veggies, and easy to make. It’s perfect for a quick weeknight dinner, and leftovers keep well in the fridge for days.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 6 servings 1x
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Category: Dinner
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Method: Stovetop
Prep Time:
Yield:
Category:
Method:Ingredients
- 1 pound short-cut pasta, such as fusilli, penne, or rotini
- 2 tablespoons olive oil
- 1 pound chicken breasts, boneless, skinless, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 4 cups broccoli florets
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tablespoon cornstarch (optional)
- Salt and pepper, to season
Instructions
- Bring a large pot of well-salted water to a boil, add the pasta, and cook to al dente or as per package instructions. While the pasta is cooking, scoop out ½ cup of the cooking water and set it aside. With 3 minutes remaining on the pasta, add the broccoli florets to the pot to allow them to blanch while the pasta finishes cooking.
- In a large skillet or pan, heat olive oil over medium heat, then add the sliced chicken breast and cook for 4-6 minutes, turning once, until mostly cooked through.
- Add the minced garlic, Italian seasoning, red pepper flakes, and salt, and stir to coat the chicken, then cook for an additional 1-2 minutes until fully cooked through. Transfer the chicken to a plate and set aside.
- Turn the heat to low, then pour in the chicken broth into the pan and, using a wooden spoon or spatula, scrape up any tasty bits from the bottom of the pan.
- Add the heavy cream and grated parmesan cheese to the pan, whisk until well combined, and continue heating and stirring for 2-3 minutes until slightly thickened. (Optional: If the sauce is too thin, mix the cornstarch with one tablespoon of water in a small bowl. Pour the slurry into the pan and whisk until completely combined with the cream. Continue whisking until thickened.)
- Once the pasta and broccoli are cooked, drain the water, then return them to the pot, add the cooked chicken, and pour in the sauce from the pan.
- Give everything a good stir until well combined, adding splashes of the pasta water if needed. Taste and adjust seasoning with salt and pepper as needed.
- Any leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Chicken Thighs: Swap the chicken breasts for 1 pound of boneless, skinless chicken thighs in step #2.
To Use Frozen Broccoli: Swap the fresh broccoli for 3 cups of frozen broccoli florets in step #1, but cook the frozen broccoli for 5-6 minutes until tender.
To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder in step #3.
To Use Table Cream or Half-and-Half: Swap the heavy cream for 1/2 cup of table cream or half-and-half in step #5.
Nutrition
- Serving Size: 1 serving
- Calories: 503 calories
- Sugar: 4 grams
- Fat: 14 grams
- Carbohydrates: 63 grams
- Fiber: 4 grams
- Protein: 32 grams
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