Creamy Chicken and Broccoli Pasta Bake – Comfort Food That Feels Like Home
When it comes to easy weeknight dinners that satisfy the whole family, chicken and broccoli pasta always wins. It’s creamy, cheesy, packed with flavor, and comes together in one skillet (plus a pot for the pasta). The best part? You don’t need fancy ingredients—just some pasta, chicken, broccoli, and a few pantry staples. This recipe transforms those simple items into a dish that feels comforting and restaurant-worthy at the same time.
In this long, detailed recipe, we’ll walk step by step through how to make the creamiest chicken and broccoli pasta with Parmesan cheese, tips for variations, make-ahead ideas, and serving suggestions.
Why You’ll Love This Recipe
- Family-friendly: Even picky eaters love creamy pasta dishes.
- One-pan style: Less cleanup means more time to enjoy.
- Balanced meal: Protein from chicken, fiber and vitamins from broccoli, and carbs from pasta all in one dish.
- Flexible: Works with different pastas, veggies, or even leftover rotisserie chicken.
Ingredients You’ll Need
Here’s everything you need to make this delicious creamy chicken and broccoli pasta:
- 1 lb cooked chicken, shredded or diced (leftover rotisserie chicken works perfectly!)
- 12 oz pasta (penne, rotini, fusilli, or rigatoni are best for holding sauce)
- 4 cups broccoli florets (fresh or frozen, bite-sized pieces)
- 2 cups chicken broth (low sodium preferred)
- 1 cup heavy cream (for richness; substitute half-and-half for lighter option)
- 1 cup grated Parmesan cheese (freshly grated melts best)
- 2 tbsp olive oil (or butter for extra richness)
- 2 cloves garlic, minced (adds depth and aroma)
- Salt and pepper, to taste
- Red pepper flakes (optional, for a little kick)
- Zest of 1 lemon (optional, for freshness at the end)
Step-By-Step Directions
1. Cook the Pasta and Broccoli
- Bring a large pot of salted water to a boil.
- Cook pasta according to package directions, but add broccoli florets in the last 3-4 minutes of cooking.
- Drain everything together and set aside.
Pro Tip: Save about ½ cup of the pasta cooking water. You can use it later to adjust the sauce’s thickness.
2. Sauté the Garlic and Chicken
- In a large skillet or sauté pan, heat olive oil over medium heat.
- Add minced garlic and cook for about 1 minute, until fragrant (don’t let it burn).
- Stir in the shredded chicken, season with salt, pepper, and red pepper flakes.
- Cook for 2-3 minutes until warmed through.
3. Make the Creamy Sauce
- Pour in chicken broth and heavy cream. Bring to a gentle simmer.
- Once simmering, stir in the Parmesan cheese.
- Whisk until the sauce becomes smooth and creamy. If it feels too thick, add a splash of pasta water.
4. Combine Everything
- Add the drained pasta and broccoli to the skillet.
- Toss everything together until the pasta is fully coated in the creamy sauce.
- Taste and adjust seasoning with more salt, pepper, or chili flakes.
5. Serve and Garnish
- Serve the creamy chicken and broccoli pasta hot.
- Garnish with lemon zest, extra Parmesan, or fresh parsley for brightness.
Serving Ideas
This pasta dish is satisfying on its own, but you can pair it with:
- A crisp green salad with balsamic dressing.
- Garlic bread or crusty French baguette.
- A glass of chilled white wine like Chardonnay or Sauvignon Blanc.
Variations & Add-Ons
- Cheesier Version: Add mozzarella or cheddar for a gooier texture.
- Baked Version: Transfer pasta to a casserole dish, sprinkle with breadcrumbs and extra cheese, then bake at 375°F (190°C) for 15 minutes until golden on top.
- Veggie Boost: Add mushrooms, bell peppers, or spinach for more color and nutrients.
- Protein Swap: Try shrimp, turkey, or even crispy bacon instead of chicken.
Storage & Make-Ahead Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop with a splash of milk or broth to loosen the sauce.