Chicken And Broccoli Pasta combines saucy pasta shells with tender broccoli and seasoned chicken in the quickest garlic-butter Alfredo sauce. Sprinkle on some Parmesan and be prepared to have a new pasta addiction!
For a vegetarian version, check out our quick and easy Broccoli Pasta.
An Easy Chicken and Broccoli Pasta Recipe
Chicken and broccoli pasta is a classic dinner choice that everyone should know how to make. It’s loved by both adults and kids, super easy to cook, doesn’t need many ingredients, and is a perfect comfort food!
This particular Chicken and Broccoli Pasta with garlic butter sauce is no exception — it’s loaded with flavor while requiring minimal effort (and ingredients). My whole family scarfs it down — even the 2-year old who’s begun rejecting anything “green” as of late!
Quick Tip
Got picky eaters? Try chopping the broccoli into very small pieces and then boiling in well-salted water along with the pasta. Further break down larger pieces by tossing vigorously in the creamy Alfredo sauce. Give it a taste — this broccoli is now irresistibly tasty and who knows — your kiddos may just be begging for more!
Ingredients
- Medium Shells Pasta: This type of pasta holds the sauce well, giving you a flavorful bite each time. Cook the pasta just under the time recommended on the package to keep it firm.
- Broccoli: Chop the broccoli into small pieces so they cook quickly and mix evenly with the pasta.
- Chicken Breasts: Provides protein, making the dish more filling. Pound the chicken slightly for even cooking and season well for flavor.
- Seasonings: Adjust these seasonings to taste, but remember that the Parmesan is also salty.
- Unsalted Butter and Minced Garlic: These form the base of the sauce. Use unsalted butter so you can control the salt levels.
- Chicken Broth: Helps to deglaze the pan and adds a savory depth to the sauce.
- Heavy Cream: Creates a creamy, rich texture for the Alfredo sauce. Simmer it gently to thicken without boiling to keep the sauce smooth.
- Parmesan Cheese: Adds a sharp, cheesy flavor and helps thicken the sauce. Use freshly grated Parmesan for the best melt and flavor.
How To Make Alfredo Pasta With Chicken And Broccoli
The full recipe is below, but here is a quick overview to show on preparing this Broccoli Chicken Pasta:
- Boil pasta and broccoli at the same time; drain and set aside.
- While you do that, cook the chicken quickly by cutting the breasts in half. Then, take the chicken out and set it aside for later.
- Prepare the quick pasta sauce, which combines chicken broth, cream, and Parmesan cheese.
- Mix everything together! Add the chicken, broccoli, and pasta to the sauce and stir well.
- Yell for your family to gather around the table because the best cheesy Chicken and Broccoli Pasta is ready!
Quick Tip
One cool thing about this recipe is that the broccoli cooks with the pasta shells, which is super easy! Just add the broccoli florets to the pot one or two minutes before you drain the water. After you drain it, you’ll have perfectly cooked broccoli ready to mix with the Alfredo sauce.
Chicken Broccoli Pasta Recipe Tips
- Take the time to toss the pasta and broccoli into the sauce until the sauce clings nicely to the pasta.
- We tested this recipe with fresh and frozen broccoli — either works! With both fresh and frozen, the broccoli does need to be cut down fairly small. If using frozen broccoli, you’ll want to set it out for a bit so it can thaw enough for a quick chop.
- Use medium-sized chicken breasts. If the chicken pieces are too big, cooking time will be longer and you may need to cook the chicken in batches so it’s not overcrowding the pan.
- Give the Alfredo sauce enough time to thicken. It should be thick enough to stick to the back of a wooden spoon. When you lift the spoon, run your finger across it. If you see a clear line where your finger was, the sauce is ready. If not, cook it a little longer.
Variations
Cheesy Chicken And Broccoli Pasta Variations
- Chicken and broccoli pasta from Cheesecake Factory: This recipe is pretty similar; to more closely replicate that recipe, add a diced Roma tomato, swap shells for rigatoni pasta, and crush croutons on top of the finished dish.
- Healthier chicken and broccoli pasta: This chicken broccoli Alfredo uses a lightened-up cream sauce that uses chicken broth and low-fat milk. Alternatively, use the sauce in this vegetable pasta which uses a “secret” ingredient to create an ultra-creamy sauce without milk or cream!
- How to make a chicken and broccoli pasta bake: Give this Chicken Tortellini Bake a whirl!
- Change out the pasta: Try a different shape; we’d recommend rotini, penne, or farfalle.
More restaurant-worthy pasta dishes
- Creamy Beef and Shells with ground beef
- Creamy Sausage Pasta with sun-dried tomatoes and Italian sausage
- Butternut Squash Pasta with roasted butternut squash
- Zucchini Pasta Sauce with fresh pesto
- Chicken Orzo made in one pot!
Chicken and Broccoli Pasta
With pasta shells, tender broccoli, and seasoned chicken in a quick garlic-butter Alfredo sauce this Chicken and Broccoli Pasta is sure to be a favorite.
Equipment
- Large pan
Ingredients
- 3 cups uncooked medium pasta shells
- 4 cups chopped broccoli
- 2 medium chicken breasts
- 2-1/4 teaspoon salt divided
- 1/4 teaspoon pepper
- 1-1/2 teaspoon Italian seasoning divided
- 3 tablespoons unsalted butter divided
- 1 tablespoon minced garlic
- 1/2 teaspoon each: onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme optional
- 1 cup reduced-sodium chicken broth
- 1 cup heavy cream
- 3/4 cup Parmesan cheese see note 1
- Fresh parsley optional
Instructions
- Chop fresh broccoli into small florets. If using frozen broccoli, let it stand out for a few minutes and then give it a quick coarse chop. Measure and set aside. Cut chicken breasts in half widthwise to make four thinner filets. Use a meat mallet or similar implement to give each piece a quick pound. Don't flatten chicken; we just want all the pieces fairly even in width. Season both sides with 1/4 teaspoon of salt, pepper, and Italian seasoning.
- Place a large colander in the sink with a glass mug in the center to remind you to collect some pasta water before draining. Bring a large pot of water to a boil and generously salt it, using about 2 teaspoons. Cook the pasta according to the package instructions, reducing the cooking time by 1 minute. Two minutes before the pasta is done, add the broccoli florets. Just before draining, use the glass mug to scoop out a cup of pasta water and set it aside, then drain the pasta without rinsing.
- Add 2 tablespoons butter to a large pan and place on high heat. Once melted, add in the chicken in one layer. Cook chicken until it's 160℉ all the way through and the juices run clear, about 2–3 minutes. Remove to a plate. Tent with foil and set aside for now.
- Reduce heat to medium. Add the remaining 1 tablespoon butter to the pan. Once melted, add garlic. Cook, until golden, stirring constantly, about 30 seconds. Pour in 1/2 cup of chicken broth; it should sizzle and boil. Scrape up any browned bits off the bottom of the pan. Once this 1/2 cup is mostly evaporated, add in the other 1/2 cup. Stir.
- Stir in the heavy cream, Parmesan cheese, the remaining 1 teaspoon of Italian seasoning, garlic powder, onion powder, and dried thyme. Simmer over medium heat, stirring occasionally, for 3–5 minutes or until the sauce thickens and slightly reduces. Avoid boiling; reduce the heat and stir more frequently if necessary. Dice the chicken.
- Add the pasta, broccoli, and reserved diced chicken along with any juices from the plate. Use tongs to toss everything in the cream sauce for 1–2 minutes until the sauce thickens and coats the pasta. If the sauce is too thick, gradually add the reserved pasta water. Taste and adjust with more salt and pepper as needed.
- Serve immediately. Top individual plates with a touch more Parmesan if desired, and fresh parsley. Enjoy immediately! Pasta is best enjoyed right after being tossed!
Recipe Notes
Note 1: Grab a block of Parmesan and grate it on the small holes of a grater. Alternatively use finely grated Parmesan cheese. Parmesan from the can will be too salty and won't melt into the sauce nicely.
Storage: Store the dish in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 606kcal | Carbohydrates: 57.2g | Protein: 34.3g | Fat: 27.1g | Cholesterol: 117.2mg | Sodium: 346.9mg | Fiber: 4.7g | Sugar: 4.4g
Nutrition information is automatically calculated, so should only be used as an approximation.
My family and I love this recipe. We repeatedly use the seasonings in this recipe for chicken alone. It’s just soo good.
I am thrilled to hear this! Thanks Aaron! 🙂