Garlic Parmesan Broccoli Chicken Pasta (Printer View)

Creamy one-skillet pasta with chicken, broccoli, and garlic Parmesan sauce

# 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

# Method:

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 is al dente and broccoli is bright green and tender.
05 - Lower the heat. Stir in heavy cream and Parmesan cheese until melted and sauce is creamy. Return chicken to the skillet, stir to combine, and cook for 2 more minutes to heat through.
06 - Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley and extra Parmesan before serving.

# Expert Advice:

01 -
  • Everything happens in one skillet, which means minimal cleanup and maximum flavor since nothing gets diluted across multiple pans.
  • The sauce comes together naturally as the pasta cooks, absorbing all those savory notes so every bite tastes intentional.
  • It's genuinely faster than ordering delivery, and tastes infinitely better than anything that shows up in a box.
02 -
  • Uncooked pasta in a skillet sounds risky, but it actually absorbs all the liquid and flavor directly, creating a sauce that's infinitely better than draining and mixing afterward.
  • Don't walk away once you add the pasta—stirring occasionally prevents sticking and ensures even cooking, which makes the difference between silky pasta and a starchy mess.
03 -
  • If your sauce seems too thin after adding the cream, it's because the pasta hasn't finished absorbing everything—just give it another minute off heat and it'll thicken up as it cools slightly.
  • Dice your chicken smaller than you think you need to, because it cooks faster and distributes more evenly through the dish, making every bite feel intentional rather than chicken-heavy.
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