Go Back
- 1 lb boneless, skinless chicken breasts, diced - 2 cups broccoli florets - 8 oz fettuccine or penne pasta - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup grated Parmesan cheese - Salt and black pepper to taste - 1/4 teaspoon red pepper flakes (optional for heat) - Fresh parsley, chopped for garnish When it comes to measurements, precision matters for great flavor. If you need a lighter option, you can swap heavy cream with half-and-half or a plant-based cream. For pasta, feel free to use gluten-free options if needed. Chicken thighs can replace chicken breasts, offering more flavor and moisture. Broccoli can also switch to other vegetables like spinach or asparagus for a twist. This dish can fit many diets but may not suit everyone. It's rich in protein and calcium, thanks to chicken and cheese. However, if you're avoiding dairy, consider using a vegan cheese alternative and a plant-based cream. Those on a low-carb diet might want to try zoodles (zucchini noodles) instead of pasta. Always check labels for allergens, especially if serving guests. For the full recipe, check the Chicken & Broccoli Alfredo Pasta 🥦 section. To start, bring a large pot of salted water to a boil. Add the pasta and cook it until it's al dente. This usually takes about 8 to 10 minutes. Al dente means the pasta is tender but still has a slight bite. Three to four minutes before the pasta is done, add the broccoli florets. This method cooks the broccoli perfectly, keeping it bright and crisp. Once cooked, drain the pasta and broccoli together in a colander. Shake off any excess water. Next, grab a large skillet and heat olive oil over medium-high heat. Once the oil is hot, add the diced chicken. Make sure to season the chicken with salt and pepper for flavor. Cook the chicken until it’s no longer pink, which should take about 5 to 7 minutes. Use a meat thermometer to check the chicken's temperature; it should reach 165°F. This ensures the chicken is safe to eat and perfectly cooked. After cooking the chicken, reduce the heat to medium. Stir in minced garlic and cook it for 1 to 2 minutes until it smells amazing. Be careful not to burn the garlic, as this can ruin the flavor. Next, pour in the heavy cream and stir well. Allow the cream to simmer for 2 to 3 minutes. This thickens the sauce nicely. Gradually add grated Parmesan cheese, stirring until the cheese melts smoothly into the sauce. If you like some heat, sprinkle in red pepper flakes. Adjust the seasoning with more salt and pepper if needed. Now it’s time to bring it all together! Add the cooked pasta and broccoli to the skillet with the creamy sauce. Toss everything together until the pasta and broccoli are well-coated. This should take about one minute. Once combined, your chicken and broccoli pasta is ready to serve! You can find the full recipe to follow these steps in detail. Enjoy your meal! - Overcooking chicken: Cook your chicken just until it’s no longer pink. If you cook it too long, it will become dry. Aim for about 5-7 minutes over medium-high heat. Use a meat thermometer for precision, targeting 165°F (74°C). - Burning garlic: Garlic adds flavor, but it can burn quickly. Cook it for only 1-2 minutes in the hot oil. Stir often and watch it closely to keep it fragrant and golden, not dark brown. - Suggested spices and herbs: Try adding Italian herbs like oregano or basil. A pinch of red pepper flakes adds heat. Fresh herbs like thyme or rosemary can brighten the dish, too. - Optional garnishes: Top your pasta with fresh parsley or even a sprinkle of lemon zest for brightness. A bit of extra Parmesan cheese can bring a creamy finish that many love. A few handy tools make this dish easier: - A large pot for boiling pasta. Choose one with a lid to speed up boiling. - A large skillet for cooking chicken and sauce. A non-stick option helps prevent burning. - A good knife for chopping chicken and garlic. A cutting board is essential for safety. - A meat thermometer ensures your chicken cooks perfectly. {{image_2}} You can switch the chicken for other proteins. Try shrimp or Turkey for a different taste. For a vegan or vegetarian option, use tofu or tempeh. Both options work well with the sauce and broccoli. If you need gluten-free pasta, use rice noodles or gluten-free penne. These options cook similarly and taste great with the sauce. You can add more veggies to this dish. Spinach, bell peppers, or carrots add color and nutrition. For flavor variations, try adding different herbs like basil or thyme. A squeeze of lemon juice can also brighten the dish. To keep your chicken and broccoli pasta fresh, place it in an airtight container. This helps prevent any odors from other foods in the fridge. Make sure to cool the pasta to room temperature before sealing. - Refrigeration tips: Store the pasta in the fridge for up to three days. Always check for any signs of spoilage before eating. - Freezing instructions: For longer storage, freeze the pasta in a freezer-safe container. It can last up to three months in the freezer. When ready to use, thaw it overnight in the fridge before reheating. Reheating your chicken and broccoli pasta can be done in two ways: microwave or stovetop. - Microwave method: Place the pasta in a microwave-safe bowl and add a splash of water. Cover the bowl with a microwave-safe lid. Heat on high for 1-2 minutes, stirring halfway through. - Stovetop method: Heat a skillet over medium heat. Add the pasta and a splash of cream or water. Stir often until warm. This method helps keep the sauce creamy. Chicken and broccoli pasta stays safe to eat for about three days in the fridge. If frozen, it can last up to three months. Always label your containers with the date to track freshness. Yes, you can use frozen broccoli. It saves time and is easy to find. Just add it to your pasta during the last few minutes of cooking. Frozen broccoli cooks quickly and tastes great in this dish. You can use milk mixed with cornstarch for a lighter option. Another good choice is half-and-half. If you want a non-dairy option, try coconut milk or cashew cream. Each of these gives a nice flavor and texture. To make more servings, simply double or triple the ingredients. Keep the cooking times the same. Make sure your pot and skillet are large enough to hold the extra food. This keeps the flavors even and tasty. Yes, you can make this dish ahead of time. Cook it as normal and store it in the fridge. When you are ready to eat, just reheat it in a skillet. Add a splash of milk or cream to keep it creamy. Chicken and broccoli pasta can be healthy. It has protein from chicken and vitamins from broccoli. You can make it healthier by using whole grain pasta or reducing the cream. This way, you enjoy the flavor without too many calories. To make this dish a one-pot meal, cook the pasta and broccoli together. Start by boiling the pasta. Then, add the broccoli for the last few minutes. After draining, add the chicken and sauce to the same pot. This saves time and makes clean-up easy! For the complete recipe, check out the Full Recipe. This blog post covered everything you need to make Chicken and Broccoli Pasta. We explored the key ingredients, cooking steps, and helpful tips. You learned about ingredient swaps and how to store leftovers. Remember, cooking is about having fun and being creative. Don’t hesitate to try new flavors and ingredients. With these steps and ideas, you can create a great meal every time! Enjoy cooking and tasting your delicious dish.

Chicken and Broccoli Pasta

Indulge in a creamy and delicious Chicken & Broccoli Alfredo Pasta that's perfect for any night of the week. This recipe combines tender chicken, vibrant broccoli, and a rich Alfredo sauce, all tossed with fettuccine or penne for a satisfying meal. With simple ingredients and quick preparation, you can have dinner on the table in just 30 minutes. Click through to explore this easy recipe and make your taste buds happy!
Print Recipe Pin Recipe

Ingredients
  

8 oz fettuccine or penne pasta

1 lb boneless, skinless chicken breasts, diced

2 cups broccoli florets

2 tablespoons olive oil

3 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

Salt and black pepper to taste

1/4 teaspoon red pepper flakes (optional for heat)

Fresh parsley, chopped for garnish

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine or penne according to package instructions until al dente. Add the broccoli florets in the last 3-4 minutes of cooking. Drain and set aside.

    Cook the Chicken: In a large skillet over medium-high heat, add olive oil. Once hot, add the diced chicken and season with salt and pepper. Sauté until fully cooked, about 5-7 minutes.

      Add Garlic: Reduce the heat to medium and stir in the minced garlic. Cook for another 1-2 minutes until fragrant, being careful not to burn.

        Make the Sauce: Pour in the heavy cream, stirring to combine. Let it simmer for 2-3 minutes until it thickens slightly.

          Incorporate Cheese: Gradually add the grated Parmesan cheese, stirring continuously until melted and smooth. If you want a bit of heat, add the red pepper flakes. Adjust seasoning with salt and pepper as needed.

            Combine Everything: Add the cooked pasta and broccoli to the skillet, tossing everything together until well-coated in the creamy sauce. Cook for another minute until heated through.

              Serve: Remove from heat and garnish with fresh parsley before serving. Enjoy your delicious chicken and broccoli Alfredo pasta!

                Prep Time: 10 min | Total Time: 30 min | Servings: 4