Save There's something magical about the moment when a skillet transforms into pure comfort—steam rising, garlic filling your kitchen, and suddenly you've got dinner that tastes like someone spent hours on it when you've barely broken a sweat. This pasta landed in my life on a Tuesday night when I was tired of takeout menus and wanted something that felt both elegant and deeply satisfying. The creamy garlic Parmesan sauce clings to every piece of pasta like it was meant to be there, while the chicken stays tender and the broccoli somehow stays crisp instead of mushy. It's the kind of dish that makes you feel capable in the kitchen, even when you're moving on autopilot.
I made this for my partner after he'd had the kind of day where nothing goes right, and watching his face when he tasted it—when that moment of stress just melted away—reminded me why cooking for people matters. The smell alone had already started working its magic before we even sat down, filling the apartment with this warm, garlicky promise that everything would be okay.
Ingredients
- 2 medium boneless, skinless chicken breasts (about 400 g), diced: Cutting them into roughly bite-sized pieces means they cook evenly and quickly, and you'll actually get chicken in every forkful instead of hunting for it.
- 2 cups broccoli florets (about 200 g): Fresh florets stay bright and slightly snappy if you don't overcook them, so don't skip checking them at the 5-minute mark.
- 3 cloves garlic, minced: Don't reach for pre-minced here—fresh garlic becomes almost nutty and sweet as it mellows in the butter, while jarred garlic tastes like regret.
- 1 small yellow onion, finely chopped: The onion softens into the background, adding subtle sweetness that balances the salty Parmesan.
- 300 g (10 oz) short pasta (penne, fusilli, or rotini): The shape matters because it traps sauce in all those little crevices and curves.
- 1 cup (240 ml) whole milk: This is your base; whole milk creates a naturally richer sauce than skim without needing extra cream.
- 1 cup (100 g) grated Parmesan cheese: Freshly grated Parmesan melts into the sauce like silk, while pre-grated versions sometimes turn grainy from the anti-caking agents.
- 2 tbsp (30 g) unsalted butter: Butter carries the garlic flavor and creates that initial richness that makes everything taste intentional.
- 1/2 cup (120 ml) heavy cream: This finishes the sauce, making it luxurious without being heavy or overwhelming.
- 2 tbsp olive oil: A good quality olive oil makes a noticeable difference, especially since you're tasting it prominently in the finished dish.
- 1 1/2 cups (360 ml) low-sodium chicken broth: Low-sodium lets you control the salt level, which matters when you're also adding salty cheese.
- 1/2 tsp dried Italian herbs: These subtle background notes keep the flavor from being one-dimensional.
- Salt and freshly ground black pepper, to taste: Taste as you go—the Parmesan adds saltiness, so you might need less than you'd expect.
- Fresh parsley, chopped (optional): A handful of fresh parsley right before serving brightens everything and makes it look like you actually tried.
Instructions
- Build your foundation with chicken:
- Heat the olive oil and butter together until the butter foams and smells almost nutty, then add your diced chicken. Let it sit undisturbed for a minute so it gets golden instead of steamed, then stir and cook until the pieces are cooked through and the edges are sealed, about 5 to 6 minutes total. Transfer it to a plate and don't skip this step—removing the chicken first means it won't overcook and turn rubbery when everything comes back together.
- Wake up the aromatics:
- In that same skillet with all the flavorful chicken bits stuck to the bottom, add your chopped onion and let it soften until it turns translucent, which takes about 2 minutes. Add your minced garlic and listen for the sizzle—cook it just until fragrant, maybe 30 seconds, because garlic burns quickly and tastes bitter if you're not watching.
- Combine everything into the sauce base:
- Stir in the uncooked pasta, making sure each piece gets coated in the buttery oil, then pour in your chicken broth, milk, and Italian herbs. Bring it all to a boil—you'll hear it before you see it—then lower the heat and cover the skillet so the pasta cooks in its own steam.
- Add the broccoli and finish cooking:
- After about 8 minutes, when the pasta is almost tender, add your broccoli florets and cover again. In another 5 to 6 minutes, the pasta should be al dente and the broccoli bright green and just tender enough that it bends slightly but still has personality.
- Create the creamy finish:
- Lower the heat to a gentle simmer, then stir in the heavy cream and grated Parmesan, watching as it melts into this silky, luxurious sauce that coats everything. Return your chicken to the skillet, stir gently to combine, and let it warm through for another 2 minutes.
- Taste and adjust:
- Season with a small pinch of salt and some fresh black pepper—remember the cheese is already salty, so start cautiously. Garnish with fresh parsley and a little extra Parmesan, and get it on plates while it's still steaming.
Save The best part comes after everyone's eaten, when someone asks for the recipe and you realize you've made something people actually want to recreate in their own kitchens. That's when you know it's the kind of dish worth keeping around.
Why This Works as a One-Pan Meal
The genius of cooking the pasta directly in the broth is that every single piece absorbs flavor instead of just getting coated afterward. The starch from the pasta also helps thicken the sauce naturally, so you end up with something that clings and clings instead of sliding off. This method also means fewer dishes, which might sound trivial until you're standing at the sink at night realizing you've got nothing but one happy skillet to clean.
Customizing It Without Losing the Soul
Rotisserie chicken works beautifully if you shred it and add it at the end instead of cooking it yourself—this is genuinely how I make it on nights when I'm moving slower. You can swap the broccoli for spinach, peas, mushrooms, or even sun-dried tomatoes without fundamentally changing how the sauce works. The one thing I wouldn't change is the Parmesan, because that's what makes this taste special instead of just creamy.
Pairing and Serving This Properly
A crisp white wine like Pinot Grigio cuts through the richness in a way that makes you want another bite and another sip. Serve this with crusty bread on the side, not because you need it, but because soaking up those last traces of sauce at the bottom of your bowl is genuinely worth the extra carbs. A simple green salad on the side keeps things balanced without making the meal feel heavy.
- Drink the wine while you're cooking—it makes the whole process feel less like a chore and more like something you actually want to do.
- Don't skimp on the Parmesan garnish right before serving, because the sharp cheese flavor makes the whole dish sing.
- Leftovers reheat gently over low heat with a splash of milk, and somehow taste even better the next day when the flavors have gotten to know each other.
Save This is the kind of recipe that becomes a regular in your rotation not because it's fancy, but because it proves that simple, honest cooking tastes better than almost anything else. Make it often, adjust it slightly each time based on what's in your kitchen, and watch how it becomes something that belongs to you.
Recipe Guide
- → Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely. Use about 2-3 cups of shredded rotisserie chicken. Add it during the final 2 minutes of cooking just to heat through, skipping the initial sauté step.
- → What pasta shapes work best for this dish?
Short pasta varieties with ridges or hollows capture the creamy sauce beautifully. Penne, fusilli, and rotini are excellent choices that hold up well during the skillet cooking method.
- → How can I make this dish lighter?
Substitute half-and-half for heavy cream and increase the broth slightly. Use less Parmesan or add a splash of pasta water to maintain creaminess while reducing calories.
- → Can I make this ahead of time?
This dish tastes best fresh, but you can prep components in advance. Dice chicken and chop vegetables up to 24 hours ahead. The sauce may thicken upon reheating—add a splash of milk or broth to restore consistency.
- → What vegetables can substitute for broccoli?
Frozen peas, fresh spinach (added in the last 2 minutes), chopped asparagus, or bell peppers work wonderfully. Adjust cooking times based on your vegetable choice.
- → Is it possible to make this gluten-free?
Yes. Use gluten-free pasta shapes and ensure your chicken broth is certified gluten-free. The sauce naturally thickens without flour, so no other substitutions are needed.