This is a practical, one-pot weeknight pasta that cooks quickly and gives a stable, creamy sauce. Creamy Chicken Broccoli Pasta (One-Pot & Professional Tips for a Sauce That Never Breaks) is a midweek main you can make when you want a filling meal without long prep. It suits cooks who need predictability: families, small dinner parties, or anyone meal-prepping single-pan dinners. You can choose milk or half-and-half for a lighter texture, or add cream for richness. Timing is short, most steps happen at the stove, and the result is a plated pasta ready in about the time it takes to boil the pasta.

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This recipe is a one-pan pasta dish with cooked chicken and broccoli in a cheese-forward creamy sauce. The flavor is mild, savory, and slightly bright if you add lemon; the Parmesan gives a salty, nutty finish. It fits into weeknight dinners, simple family meals, or casual entertaining when you want something filling without many components. For a different sauce profile, see a related roasted red pepper variation in this creamy roasted red pepper sauce, which swaps the cheese base for roasted peppers and herbs.

When this recipe works well

Use this dish when you need a reliable, quick main that uses pantry staples and a few fresh items. It works for cooks with basic skills because the steps are short and sequential. Choose it for meal planning when you want leftovers that reheat well. It’s also flexible if timing shifts: the pasta can be slightly undercooked before finishing in the sauce, which helps avoid overcooking. If you need a dairy-light version, swap milk for a lower-fat alternative but expect a thinner sauce.

Cooking overview

Start by boiling the pasta and adding broccoli at the end so both finish together. While the pasta cooks, brown bite-size chicken pieces over medium-high heat to get color without drying the meat. Reduce heat, then make the sauce in the same pan by adding broth and milk to deglaze and soften the pan bits; simmer briefly to thicken. Stir in Parmesan until it melts and the sauce becomes smooth. Finish by tossing pasta, broccoli, and chicken in the sauce over low heat until everything is evenly coated. For another one-pot method, review this garlic butter one-pot approach for timing comparisons.

Ingredients

300 g (10 oz) pasta (penne or rotini), 2 cups broccoli florets (about 200 g), bite-size, 2 tbsp olive oil (or butter), 450 g (1 lb) boneless skinless chicken breast, cut into 2 cm cubes, 1 tsp kosher salt, divided (to taste), ½ tsp black pepper, 1 tsp garlic powder (or 3 cloves garlic, minced), ½ tsp paprika (optional), 1 cup low-sodium chicken broth, 1 cup milk or half-and-half, ½ cup heavy cream (optional for extra creamy), ¾ cup freshly grated Parmesan, plus more to serve, Zest of ½ lemon and 1–2 tsp lemon juice (optional, brightens), 2 tbsp chopped parsley (optional), Red pepper flakes, to taste (optional).
Notes: Pasta provides the body and starch for the sauce. Broccoli adds texture and cooks quickly when added late. Chicken is cubed for even, fast cooking. Broth and milk are the sauce base; cream is optional for extra richness. Parmesan thickens and flavors the sauce; use freshly grated for best melting. Lemon and parsley are simple brighteners. Salt is split so you can adjust at the end.

Directions

Boil pasta & broccoli: Bring a large pot of salted water to a boil. Cook pasta 2 minutes less than package directions. In the last 2 minutes, add broccoli florets. Reserve 1 cup pasta water, then drain and set aside.
Cook chicken: While pasta cooks, heat olive oil in a large skillet over medium-high. Season chicken with ½ tsp salt, pepper, garlic powder, and paprika. Sauté 5–6 minutes until browned and cooked through. Transfer to a plate.
Make sauce: Reduce heat to medium. Pour in chicken broth and milk (and cream if using); scrape up browned bits. Simmer 2–3 minutes. Stir in Parmesan until melted and smooth. Adjust thickness with splashes of reserved pasta water as needed. Look for a glossy sauce that clings to the back of a spoon.
Combine: Add drained pasta, broccoli, and cooked chicken to the skillet. Toss 1–2 minutes over low heat until creamy and pasta is al dente. Season with remaining salt to taste, add lemon zest/juice if using, and parsley. The pasta should finish cooking in the sauce without becoming mushy.
Serve: Plate immediately. Finish with extra Parmesan and red pepper flakes if desired.

How to serve this recipe

Serve this pasta straight from the pan to keep the sauce glossy. Portion about 1 to 1.5 cups per person for a main course, depending on appetite. Pair with a simple green salad or crusty bread to add texture. For a lighter meal, serve smaller portions with steamed vegetables. Garnish plates with extra Parmesan, a squeeze of lemon if used, and a sprinkle of parsley or red pepper flakes for contrast.

How to store this recipe

Cool the pasta quickly and store in airtight containers. In the fridge, use within 3–4 days. For longer storage, freeze in meal-sized portions for up to 2 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low heat with a splash of milk or reserved pasta water to loosen the sauce. Microwaving works for single portions; stir halfway through and add small amounts of liquid if the sauce tightens.

Tips for better results

Control temperature to keep the sauce from breaking: work at medium or medium-low heat when you add dairy. Use freshly grated Parmesan; pre-grated powder can clump and not melt smoothly. Reserve pasta water — its starches help the sauce bind. If the sauce looks grainy, add a little warm pasta water and stir over low heat until it comes together. This version, Creamy Chicken Broccoli Pasta (One-Pot & Professional Tips for a Sauce That Never Breaks), focuses on these small controls to prevent separation and keep the texture even.

Variations and adjustments

Swap proteins: use cooked shrimp or diced ham instead of chicken. For a vegetarian option, double the broccoli and add white beans. Change cheeses: try Pecorino for a sharper note, but reduce salt. Use half-and-half for lighter texture or full cream for richness. For an herby version, stir in tarragon or basil at the end. For a peppery kick, increase red pepper flakes. For guidance on bold, creamy sauce alternatives, see this creamy kick sauce.

FAQs

Q: Can I use frozen broccoli?
A: Yes. Add frozen broccoli in the last 3–4 minutes of the pasta cook. Drain and proceed as directed.
Q: How do I stop the sauce from separating?
A: Keep heat moderate, add cheese off the heat if needed, and use reserved pasta water to re-emulsify.
Q: Can I make this ahead?
A: You can cook components ahead, but combine and reheat gently just before serving for best texture.
Q: Is there a dairy-free version?
A: Substitute unsweetened plant milk and a dairy-free Parmesan alternative; expect a thinner sauce.

Conclusion

This is a straightforward, one-pan creamy pasta that suits weeknights and simple entertaining. It is reliable when you manage heat and use reserved pasta water to bind the sauce. For ideas on a spicier, lighter take with similar technique, explore a lightened Cajun chicken and broccoli Alfredo. For more quick lunch options that pair well with this approach, check a collection of fast, low-fuss lunch recipes.

Creamy Chicken Broccoli Pasta (One-Pot & Professional Tips for a Sauce That Never Breaks)