Garlic Parmesan Broccoli Chicken Pasta (Printable)

Creamy skillet pasta with tender chicken, crisp broccoli, and rich garlic Parmesan sauce ready in 35 minutes.

# Ingredient List:

→ Meats

01 - 2 medium boneless, skinless chicken breasts (about 14 oz), diced

→ Vegetables

02 - 2 cups broccoli florets
03 - 3 cloves garlic, minced
04 - 1 small yellow onion, finely chopped

→ Pasta

05 - 10 oz short pasta such as penne, fusilli, or rotini

→ Dairy

06 - 1 cup whole milk
07 - 1 cup grated Parmesan cheese
08 - 2 tablespoons unsalted butter
09 - 1/2 cup heavy cream

→ Pantry

10 - 2 tablespoons olive oil
11 - 1 1/2 cups low-sodium chicken broth
12 - 1/2 teaspoon dried Italian herbs
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - Fresh parsley, chopped
15 - Extra grated Parmesan

# Steps:

01 - Heat olive oil and butter in a large deep skillet over medium heat. Add diced chicken, season with salt and pepper, and sauté until golden and cooked through, approximately 5 to 6 minutes. Transfer chicken to a plate and set aside.
02 - In the same skillet, add chopped onion and cook until translucent, about 2 minutes. Add minced garlic and cook until fragrant, approximately 30 seconds.
03 - Stir in uncooked pasta, chicken broth, milk, and dried Italian herbs. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 8 minutes, stirring occasionally.
04 - Add broccoli florets to the skillet, cover again, and cook for 5 to 6 minutes until pasta reaches al dente texture and broccoli is bright green and tender.
05 - Lower heat to low. Stir in heavy cream and Parmesan cheese until melted and sauce achieves a creamy consistency. Return reserved chicken to the skillet, stir to combine, and cook for 2 additional minutes to heat through.
06 - Adjust seasoning with additional salt and black pepper as needed. Transfer to serving plates and garnish with fresh parsley and extra grated Parmesan.

# Expert Advice:

01 -
  • It comes together in 35 minutes, making it perfect for those nights when you're hungry but not interested in fussing around.
  • The creamy garlic Parmesan sauce tastes indulgent enough to impress people, yet it's genuinely simple to execute.
  • High in protein and surprisingly satisfying without feeling heavy or overly complicated.
02 -
  • Don't skip the initial sear on the chicken—those golden bits add real depth to the final dish, and rushing this step leaves you with pale, less flavorful chicken.
  • Stir the pasta occasionally while it cooks in the broth, or you'll end up with a stuck-to-the-bottom mess that's frustrating to salvage; I learned this the loud and smoky way.
  • The cream goes in at the very end on lower heat because high heat can cause it to separate and look grainy instead of silky smooth.
03 -
  • Taste your broth before you pour it in—if it's very salty, dilute it slightly with water, because the cream and Parmesan will further concentrate the salt as the dish comes together.
  • Keep the heat moderate throughout cooking; rushing with high heat can cause the cream to break and the sauce to separate into greasy puddles instead of a silky emulsion.
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