Garlic Parmesan Chicken & Broccoli Pasta (Printable)

Comforting skillet pasta with tender chicken, crisp broccoli, and creamy garlic Parmesan coating every bite.

# Ingredient List:

→ Proteins

01 - 2 medium boneless, skinless chicken breasts (about 14 oz), cut into bite-size pieces

→ Pasta

02 - 10 oz penne, rigatoni, or rotini pasta

→ Vegetables

03 - 2 cups small broccoli florets
04 - 3 cloves garlic, minced
05 - 1 small onion, finely chopped

→ Dairy & Cream

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

→ Broth & Seasonings

10 - 2 cups low-sodium chicken broth
11 - 1/2 teaspoon salt, plus more to taste
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes, optional
14 - 1/2 teaspoon dried Italian herb blend, optional

→ Garnish

15 - Fresh parsley, chopped
16 - Additional grated Parmesan, optional

# Steps:

01 - Heat the butter in a large, deep skillet over medium heat. Add the chicken, season with salt and pepper, and sauté for 4–5 minutes until lightly golden. Remove chicken to a plate and set aside.
02 - In the same skillet, add onion and garlic. Sauté for 2 minutes until fragrant and translucent.
03 - Pour in the chicken broth, milk, and heavy cream. Stir to combine and bring to a gentle simmer.
04 - Add the pasta and broccoli. Stir well, cover, and cook over medium-low heat for 10–12 minutes, stirring occasionally, until the pasta is al dente and most liquid is absorbed. If needed, add a splash more broth or water.
05 - Return the cooked chicken to the skillet. Add Parmesan cheese, Italian herbs, and red pepper flakes if using. Stir until the cheese melts and the sauce is creamy.
06 - Taste and adjust seasoning with more salt or pepper as desired.
07 - Serve immediately, garnished with fresh parsley and extra Parmesan.

# Tips from the Pros:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time actually enjoying dinner.
  • The sauce somehow tastes restaurant-quality but comes together in your own kitchen without any pretense.
  • It's flexible enough to bend to whatever protein or pasta you have on hand without losing its soul.
02 -
  • Don't skip freshly grating the Parmesan—I learned this the hard way when pre-grated cheese turned my beautiful sauce into a grainy mess that no amount of stirring could fix.
  • Uncooked pasta directly in liquid creates the creamiest result because the starch releases as it cooks, thickening the sauce naturally without any flour or cornstarch.
03 -
  • Prep all your ingredients before you start cooking—the entire process moves quickly, and you won't have time to chop garlic while cream is waiting to be added.
  • If your sauce seems too thick at the end, add broth one tablespoon at a time rather than drowning it; you can always add more, but you can't take liquid back out.
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