This creamy chicken and broccoli pasta comes together in just 30 minutes, making it one of the best simple weeknight dinners for busy families.
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Why You'll Love This Creamy Chicken Broccoli Pasta
This pasta came together as a result of my failure to plan. I had an "oh shoot" moment when I left work and realized I had no idea what was for that evening. So when I got home, I opened my fridge and figured things out as I went along with what I had on hand.
Luckily, this particular night the last-minute strategy worked out. The dish came together perfectly, and it was so good I knew I had to share it with you guys. It has a similar flavor to an Alfredo sauce, but it's a little lighter, with wine adding a fantastic depth of flavor (the alcohol cooks out completely, so it's totally fine to feed to the kids). It's quickly become one of my go-to dinners when I'm short on time. Here's why this broccoli pasta is a total winner:
- Ready in 30 minutes
- Rich and creamy
- One-skillet sauce
- Kid-friendly
Ingredient Information and Substitutions
- Chicken breasts- The protein base of the dish. Boneless skinless chicken thighs are a good substitute if you prefer a richer flavor.
- Broccoli florets- Adds freshness and a bit of crunch to balance the richness of the sauce. Thawed frozen broccoli works as a substitute.
- Fresh fettuccine- Any long pasta, like linguine or spaghetti, works as a substitute.
- Butter and flour- For the roux, which flavors and helps thicken the sauce.
- Garlic- Deepens the overall flavor. Garlic powder works in a pinch.
- Olive oil- For searing the chicken. Avocado oil works as a substitute.
- White wine- Adds depth of flavor to the sauce. Sub with chicken broth if you'd rather skip the wine.
- Heavy cream- Creates the rich, creamy texture the sauce is known for. Half-and-half works as a lighter swap.
- Chicken broth- Thins the sauce to the right consistency and adds savory flavor. Vegetable broth works as a substitute.
- Pecorino Romano- Adds sharp, salty flavor to finish the sauce. Parmesan cheese works great too.
- Salt- Enhances all the flavors.
- Black pepper- Adds a bit of warmth.
How To Make Pasta And Broccoli With Chicken
Step 1- Sear the chicken.
Heat the olive oil in a large skillet over medium heat. Add the chicken, season with salt and pepper, and sauté. Stir frequently, until browned, about 3-4 minutes. Remove from the pan.
Step 2- Make the roux.
Melt the butter in the pan, add the garlic, and sauté for 1 minute. Stir in the flour to form a roux, then cook for another minute.
Step 3- Build the sauce.
Add the wine and scrape the bottom of the pan to deglaze it. Stir in the heavy cream and chicken broth until well combined.
Step 4- Simmer.
Add the broccoli and chicken back into the pan and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 10 minutes. Meanwhile, cook the pasta in a separate pot.
Step 5- Finish and serve.
Uncover the skillet and stir in the cheese. Drain the cooked pasta, then add it to the skillet and toss to combine. Serve immediately.
Frequently Asked Questions
I tested this as a one-pot meal, but the pasta absorbed too much sauce and threw off the balance. Cooking it separately gives the best result.
Yes, mushrooms or spinach would both work well stirred in along with the broccoli.
Yes, the sauce can be made a day in advance and reheated gently on the stove before tossing with freshly cooked pasta.
Tips For Making Chicken Broccoli Creamy Pasta
- Cut the chicken into even, bite-size pieces so it cooks through at the same rate.
- Use a good white wine you'd actually want to drink, since it adds a lot of flavor to the sauce.
- Simmer the broccoli just until tender, so it still has a bit of bite instead of turning mushy.
- Use a wooden or plastic spoon when deglazing the pan, so you don't scratch the surface while scraping up the browned bits.
- Reserve a splash of the pasta cooking water to loosen the sauce if it thickens up too much before serving.
- Grate the cheese fresh rather than using pre-shredded, since it melts more smoothly into the sauce.
- Ingredients to prep ahead- Cut the chicken and mince the garlic up to a day in advance and store in the fridge.
- Leftovers and storage- Store covered in the refrigerator for up to 3 days.
What To Serve With This Pasta
This pasta pairs perfectly with a few simple sides and a sweet ending to round out the meal. Here are some of my favorite pairings:
- Tomato Onion Salad
- Shishito Peppers Recipe
- Broccoli Rabe and Ricotta Crostini
- Lemon Bars With Shortbread Crust
Other Pasta Recipes To Try
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Creamy Chicken and Broccoli Pasta
Equipment
- 1 Skillet
Ingredients
- 1 Tablespoon olive oil
- 3 boneless skinless chicken breasts cut into 1 inch pieces
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 3 Tablespoons butter
- 3 cloves garlic minced or pressed
- 3 Tablespoons flour
- ⅓ cup white wine
- 1 cup heavy cream
- 2 cups chicken broth
- 2 cups broccoli florets bite-size
- ⅓ cup Pecorino Romano cheese grated- or Parmesan
- 9 ounces fettuccine pasta cooked as per package directions
Instructions
- Heat oil in a large skillet over medium heat.
- Adds chicken breast chunks to the pan. Season with salt and pepper.
- Sauté stirring frequently until browned, around 3-4 minutes and then remove it from the pan.
- Melt butter in the pan. Once melted add garlic and sauté stirring constantly for 1 minute.
- Add flour and stir until no lumps remain to create a roux. Sauté for two minutes.
- Add wine and lightly scrape the bottom of the pan to deglaze the pan.
- Add heavy cream and broth. Stir well to combine.
- Add broccoli and the chicken into the pan and bring to a boil.
- Once boiling, reduce the heat to medium low and cover.
- Simmer covered for 10 minutes, stirring periodically.
- Uncover and stir in cheese and toss with cooked pasta. Loosen with pasta water if needed. Serve immediately.
Video
Notes
- Cut the chicken into even, bite-size pieces so it cooks through at the same rate.
- Use a good white wine you'd actually want to drink, since it adds a lot of flavor to the sauce.
- Simmer the broccoli just until tender, so it still has a bit of bite instead of turning mushy.
- Use a wooden or plastic spoon when deglazing the pan, so you don't scratch the surface while scraping up the browned bits.
- Reserve a splash of the pasta cooking water to loosen the sauce if it thickens up too much before serving.
- Grate the cheese fresh rather than using pre-shredded, since it melts more smoothly into the sauce.
- Ingredients to prep ahead- Cut the chicken and mince the garlic up to a day in advance and store in the fridge.
- Leftovers and storage- Store covered in the refrigerator for up to 3 days.
Nutrition
The Novice says
Jessy says