Tender, crunchy broccoli florets and savory chicken combine perfectly in this creamy, cheesy chicken broccoli pasta. I love the texture and flavor of this super fast meal. Forget about takeout, this is the kind of quick dinner I go to on my busiest weeknights.
Dinner on weeknights can be tough, right? Even now that my sons are older and able to help me with driving, some nights it can be a little difficult to put dinner on the table with all the activities scheduled on the calendar. This easy pasta-like dinner solves the problem.
And it’s a solution I’ve adopted over the years, like this Southwest Chicken Skillet. Because it works.
easy chicken broccoli pasta
There are many recipes using cooked chicken. I love that I can make it in bulk in the slow cooker and save time in front of the stove. However, a store-bought rotisserie chicken will work just as well.
And broccoli has made a recurring appearance on my plate ever since I learned how to cook it properly. Soft and crispy, guys! Broccoli is also my second son’s favorite vegetable, so it often appears in our recipes.
Ingredients and Substitutes
Pasta – This chicken broccoli pasta uses 0.5 pounds of bucatini. However, you can also use spaghetti or linguini noodles.
Broccoli – Use lots of broccoli (6 cups!). However, since the florets are cut into small cubes, you can just mix them into the whole sauce.
Chicken – I like to use pre-cooked chicken. However, for this recipe I used a store-bought rotisserie chicken.
Butter – I always use salted butter unless otherwise specified. This recipe uses half a stick.
Fresh Garlic – I use 3 cloves of garlic unless I want more. There are days when I can’t eat much garlic.
Chicken Soup – This recipe uses 2 cups of chicken broth.
Heavy Cream – This recipe only uses 1 cup of heavy cream. If the pasta isn’t firm enough, you can add a little bit of the pasta cooking water.
Flour – This recipe uses a small amount of flour to thicken the sauce. If you’re concerned about gluten, you can use cornstarch instead, but you only need about half the amount.
Seasonings – I always use kosher salt and freshly ground black pepper in my recipes. And I definitely prefer fresh parsley to dried parsley. You can taste the difference!
Cheese – Is it really pasta if you don’t top it with shredded cheese? I love shredded fresh pecorino cheese with this pasta. But Parmesan cheese also works.
How to make chicken broccoli pasta
Bring water to a boil: Heat water in a large pot over high heat on the stove.
Cook the pasta: Add the pasta noodles to the boiling water without breaking them up and cook, stirring occasionally, until done, about 8 minutes.
Prepare the vegetables: Peel and mince the garlic and cut the broccoli florets into small cubes.
Melt the butter: When the vegetables are ready, add half the butter to a large skillet and melt over medium heat.
Add vegetables: Add the minced garlic and diced broccoli to the pot.
Stir-fry the vegetables: Lightly stir-fry the broccoli and garlic, add water, cover, and simmer for 2-3 minutes, stirring occasionally.
Add the chicken: Add the cooked chicken and stir to combine. Next, transfer the chicken and vegetables to a bowl.
How to make the sauce
Start making the sauce: In the same pot, start making the sauce by melting the remaining butter.
Whisk the flour: Sprinkle the flour over the butter and whisk until smooth.
Add the soup: Pour in the chicken broth and continue whisking until thoroughly combined.
Increase the heat: Increase the heat to medium-high and bring to a boil, stirring occasionally.
Add the fresh cream: As soon as it boils, add the fresh cream and mix everything together.
Reduce the heat: As soon as the cream starts foaming again, reduce the heat to low.
Simmer the sauce: Simmer gently over low heat for 8 to 10 minutes, stirring occasionally, until the sauce begins to thicken.
bring it all together
Drain the pasta: Pour the bucatini into the sink using a colander.
Add the pasta: Once the cooked pasta has thickened, add it to the sauce.
Add other ingredients: Return the chicken and vegetables to the pot and mix everything together to coat evenly with the sauce.
Pasta topping: To finish the chicken broccoli pasta, top with shredded pecorino cheese and sprinkle with shredded parsley leaves.
Seasoning: Cheese also contains salt, so add salt and pepper at the end.
expert tips
This pasta lives or dies in the few minutes that butter, flour, broth, and cream are mixed together. So I’m careful not to add the roux too quickly! A roux is just a fancy word for the first step in making a sauce like this using butter and flour.
I learned to simmer flour and butter long enough to remove the flavor of the flour. Adding the soup and cream will thicken it and create a silky smooth sauce! Patience changes everything.
Cut into smaller pieces – For dishes like this, I find it helps to cut things a little smaller than you think. Using smaller pieces makes it easier to get all the ingredients in each bite.
Let it rest – Once everything is ready, instead of serving the pasta piping hot, let it rest in the pot for a few minutes. Warm sauce will thicken and thicken.
offer suggestions
Whenever I make this recipe, I like to pair it with something light and fresh, like a cucumber tomato salad or a sweet kale vegetable salad. This gives your meal a balance between fresh vegetables and creamy, hearty chicken pasta. If I feel like it, I’ll also make some fresh garlic herb bread.
And is there ever a bad day for a delicious dessert? Not in my house! I love finishing off this chicken broccoli pasta with slices of this Hershey’s chocolate cake. It’s hard to think of a better scent to end your meal than rich chocolate.
Preemption and storage
Make ahead: Although some of the preparation for this recipe can be done ahead of time, we do not recommend making the entire dish ahead of time. Instead, make a sauce with the chicken and vegetables, but don’t cook the noodles until you’re ready to serve.
How to store: I found that this dinner keeps well in the fridge for up to 3 days if stored in an airtight container. The sauce will thicken as it cools.
How to reheat: What is the key to reheating? I add a little cream or milk and let it warm up to my desired temperature on the stove over low heat. I try to avoid using the microwave. This is because using a microwave tends to make the sauce oily.
See more pasta recipes
FAQ
If you have followed the instructions, you are most likely successful. When kept hot enough to eat, the sauce will reach your desired consistency.
Not recommended. Frozen broccoli is already partially cooked, so this recipe won’t give you the texture that makes broccoli so delicious.
The most obvious explanation is that broccoli is bright green and can be easily pierced with a fork. However, when you bite into it, it’s a little chewy. If it’s mushy, it’s too much. If it’s still difficult, wait another minute.
I always pay attention to the subtle color change from yellow to white and the change in scent. It should have a slightly nutty aroma. Here is a great video tutorial on how to make a roux.
Fill a large pot with water and heat on the stove. Cook pasta according to package directions and drain.
While the pasta is cooking, melt 2 tablespoons of the butter in a large, deep skillet over medium heat. Add garlic and broccoli and mix. Then add 2 tablespoons of water and cover.
Cook, stirring occasionally, until bright green and tender-crisp, 2 to 3 minutes. Then add the chicken, mix and transfer everything to a large bowl next to the stove.
Melt the remaining 2 tablespoons butter in the same skillet over medium heat. Next, add the flour to the melted butter and mix to make a roux.
Slowly add chicken broth and stir to combine. Then increase the heat to medium-high and bring to a boil. Cook for 2 minutes, then add the cream.
As soon as it boils again, reduce the heat. Simmer over low heat, stirring constantly, for 8-10 minutes. The sauce will thicken a little as it simmers.
Add the cooked pasta to the skillet with the sauce and toss to coat. Next, add the chicken and broccoli back in and stir gently to mix everything together. Season to taste with salt and pepper. Sprinkle with Parmesan cheese and parsley before serving.
calorie: 359 kcal | carbohydrates: 32 g | protein: 7 g | fat: twenty three g | Saturated fat: 14 g | Polyunsaturated fats: 1 g | Monounsaturated fats: 6 g | Trans fat: 0.3 g | cholesterol: 66 mg | sodium: 558 mg | potassium: 157 mg | fiber: 1 g | sugar: 3 g | Vitamin A: 931 IU | Vitamin C: 2 mg | calcium: 45 mg | iron: 1 mg
Nutritional information is automatically calculated and should only be used as a rough guide.
