Garlic Parmesan Broccoli & Chicken (Printable)

Creamy one-pan pasta with chicken, broccoli, and garlic Parmesan sauce ready in 35 minutes.

# What You'll Need:

→ 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 (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

# Step-by-Step Guide:

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, 5 to 6 minutes. Remove chicken and set aside.
02 - In the same skillet, add onion and cook until translucent, about 2 minutes. Add minced garlic and cook until fragrant, 30 seconds.
03 - Stir in uncooked pasta, chicken broth, milk, and Italian herbs. Bring to a boil, then reduce to a simmer. Cover and cook for 8 minutes, stirring occasionally.
04 - Add broccoli florets, cover again, and cook for another 5 to 6 minutes until pasta reaches al dente consistency and broccoli turns bright green and becomes tender.
05 - Lower the heat. Stir in heavy cream and Parmesan cheese until melted and sauce becomes creamy. Return cooked chicken to the skillet, stir to combine, and cook for 2 more minutes to heat through.
06 - Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and extra Parmesan before serving.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, which means minimal cleanup when you're already exhausted.
  • The pasta absorbs all that garlic and cream sauce directly, so every bite tastes intentional.
  • High protein without feeling like you're eating a chicken breast and vegetables separately on a plate.
02 -
  • Don't overcrowd the chicken in the skillet or it steams instead of browning; cook it in batches if needed, even though it feels slow.
  • Watch the pasta closely during the cooking time because every stove behaves differently—if it's looking dry before the eight minutes are up, add a splash more broth rather than letting it stick.
  • Add the cream and cheese off heat or at a very low temperature; high heat can make the cheese grainy and the cream break into little pools instead of a unified sauce.
03 -
  • If you're short on time, rotisserie chicken or pre-cooked chicken saves you the browning step entirely—just warm it through at the end instead.
  • The difference between good and great is letting the butter and oil foam together before the chicken hits the pan, and letting that garlic cook for exactly thirty seconds, not a second more.
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