Chicken and Broccoli Pasta

I discovered this chicken and broccoli pasta recipe during a particularly hectic week when I needed something quick yet satisfying to feed my family. What began as a simple pantry-raid dinner has become one of our most requested meals. There's something magical about the combination of tender chicken, perfectly cooked broccoli, and al dente pasta all wrapped in a silky parmesan sauce that transforms basic ingredients into something truly special.

Last month when my neighbor popped over unexpectedly around dinnertime, I invited her to stay and whipped this up. She watched in amazement as a complete dinner came together so quickly, and before leaving asked for the recipe. Now she tells me her picky 7-year-old requests it weekly – that's when you know a recipe is truly a keeper!

Perfect Ingredients

• Penne pasta - The tubular shape captures the creamy sauce perfectly; any short pasta works well
• Fresh broccoli - Cut into small florets to ensure quick, even cooking
• Chicken breast - Pre-cooked for convenience; rotisserie chicken works beautifully here
• Parmesan cheese - Freshly grated melts seamlessly into the sauce for richness without heaviness
• Garlic and onion - These aromatics form the flavor foundation of the sauce
• Flour and milk - The base for a velvety sauce that clings to every bite

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I once tried making this with pre-shredded bagged parmesan when that's all I had on hand. While still good, the freshly grated version makes a noticeable difference in how smoothly it incorporates into the creamy sauce. Some shortcuts are worth the extra minute of effort!

Dinner Magic

Perfect Pasta

Start by cooking your pasta until just al dente. In the last five minutes, add the broccoli florets directly to the pasta water - this brilliant timesaver ensures perfectly cooked vegetables without an extra pot to wash. The broccoli turns bright green and tender-crisp, while the pasta finishes cooking.

Flavorful Foundation

While the pasta cooks, sauté diced onion until translucent and fragrant. Add minced garlic and cook just until you can smell its wonderful aroma - about 30 seconds. This creates the flavor base that elevates the entire dish from ordinary to memorable.

Silky Sauce

Creating the perfect sauce starts with a simple roux of flour cooked briefly in the oil with the aromatics. Slowly whisking in milk creates a smooth base that thickens as it heats. The key is to add the liquid gradually while constantly stirring to prevent lumps from forming.

Cheese Integration

Remove the pot from heat before stirring in the freshly grated parmesan. This prevents the cheese from becoming stringy or separating. The residual heat melts it perfectly into a smooth, creamy sauce that coats every piece of pasta, broccoli, and chicken.

Final Assembly

Gently fold the drained pasta, broccoli, and cubed chicken into the sauce until everything is evenly coated. If the mixture seems too thick, add a splash of the reserved pasta water - the starch in it helps the sauce cling to the pasta rather than simply thinning it out.

My first attempt at this recipe taught me the importance of timing. I overcooked the broccoli, and it turned to mush when stirred with the pasta. Now I set a timer for exactly 5 minutes after adding it to the pasta water, ensuring perfectly tender-crisp florets every time.

Serving Style

This one-pot wonder looks beautiful served in wide, shallow bowls that showcase the colorful components. For casual family dinners, I bring the entire pot to the table and let everyone serve themselves. For more formal occasions, I transfer it to a large serving bowl and garnish with additional freshly grated parmesan and a sprinkle of chopped parsley for color.

This hearty dish needs little accompaniment, but a simple green salad with a light vinaigrette provides a nice contrast to the creamy pasta. For special occasions or when feeding extra hungry eaters, garlic bread on the side never disappoints.

Creative Variations

While the classic version is perfect as is, small tweaks can create entirely new experiences. Try using whole wheat pasta for extra fiber and nutty flavor. For a Mediterranean twist, add halved cherry tomatoes, Kalamata olives, and a sprinkle of oregano during the final toss.

My favorite variation involves adding a handful of sun-dried tomatoes and toasted pine nuts just before serving. The chewy sweetness of the tomatoes and the crunch of the nuts add wonderful texture contrasts that elevate this simple dish to dinner-party worthy.

Storage Secrets

This pasta keeps beautifully in an airtight container in the refrigerator for up to three days. When reheating, add a splash of milk or water to revive the sauce, which thickens considerably when chilled. Warm gently over medium-low heat, stirring occasionally to prevent sticking.

For meal prep, I sometimes make a double batch of the sauce separately and freeze portions for quick dinners later. Simply thaw, heat, and toss with freshly cooked pasta and broccoli for a homemade meal in minutes.

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I've made this chicken and broccoli pasta countless times now, tweaking and perfecting it with each iteration. What began as a simple weeknight solution has become a beloved comfort food that brings everyone to the table with smiles. There's something deeply satisfying about creating a delicious, nutritious meal from such basic ingredients - proving once again that good food doesn't need to be complicated to be absolutely delicious.

Frequently Asked Questions

→ Can I use a different type of pasta?

Absolutely! Any medium-sized pasta shape works well - try farfalle, rotini, or shells. Just adjust cooking time according to package directions.

→ How can I make this recipe lighter?

You can use 2% milk instead of whole milk and reduce the amount of cheese. The sauce won't be quite as rich but will still be delicious.

→ Can I add other vegetables to this dish?

Yes! Spinach, peas, asparagus, or bell peppers would all be great additions. Add leafy greens at the very end, and harder vegetables can be cooked with the broccoli.

→ What if I don't have pre-cooked chicken?

You can cook chicken breasts in the same pan before starting the sauce. Season with salt and pepper, cook until done, remove and cube, then continue with the recipe.

→ Can I make this ahead of time?

This dish is best served fresh, but leftovers keep for up to 3 days in the refrigerator. When reheating, add a splash of milk to revive the sauce if it seems dry.