Irresistible Chicken Broccoli Pasta

Tender crisp broccoli florets and savory chicken are perfect together in this creamy, cheesy Chicken Broccoli Pasta. I love the textures and flavors in this super fast meal. Forget takeout, this is the kind of easy dinner I go to for my busiest weeknights.

Easy Chicken Broccoli Pasta

I have a fair number of recipes that use pre-cooked chicken. I love the way that I can make a big batch in the slow cooker to save me time in front of the stove. However, a store-bought rotisserie chicken will work just as well.

And, broccoli has been appearing at my table on repeat, pretty much ever since I learned how to properly cook it. Tender crisp, people! And since broccoli is also my middle son’s favorite vegetable, it is included in our recipes frequently.

Ingredients and Substitutions

Pasta – I use half a pound of bucatini for this chicken broccoli pasta. But, spaghetti, or even linguini noodles would also work.

Broccoli – I use a lot of broccoli (6 cups!). But, because the florets are diced small, they just incorporate throughout the sauce.

Chicken – I like to use pre-cooked chicken. But, for this recipe I used a rotisserie chicken from the store.

Butter – I always use salted butter, unless otherwise noted. In this recipe, I use half a stick.

Fresh Garlic – I use 3 cloves of garlic, unless I’m craving more. Some days, I just can’t have too much garlic.

Chicken Broth – I use 2 cups of chicken broth in this recipe.

Heavy Cream – I only use 1 cup of heavy cream in this recipe. If the pasta isn’t saucy enough, you can also add a little of the pasta water.

Flour – I use a little flour in this recipe to thicken the sauce. If gluten is a concern, you can swap in corn starch instead, but you’ll only need about half as much.

Seasonings – I always use kosher salt and freshly ground black pepper in my recipes. And, I strongly 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 freshly shredded pecorino cheese with this pasta. But, parmesan works too.

How to Make Chicken Broccoli Pasta

Boiling the Water: I set a large pot over high heat on my stove to heat the water.

Cooking the Pasta: I add the pasta noodles to the boiling water without breaking them, then I cook them for about 8 minutes, stirring occasionally, until finished.

Prepping the Vegetables: I peel and mince the garlic and dice the broccoli florets into tiny pieces.

Melting the Butter: Once the vegetables are prepped, I add half the butter to my big skillet and melt it over medium heat.

Adding the Vegetables: I add the minced garlic and diced broccoli to the pan.

Sauteing the Vegetables: I give the broccoli and garlic a quick stir, then add water and cover with a lid to cook for 2-3 minutes, stirring occasionally.

Adding the Chicken: I add in the cooked chicken and toss to combine. Then, I transfer the chicken and vegetables to a bowl.

How to Make the Sauce

Starting the Sauce: I start the sauce by melting the rest of the butter in the same pan.

Whisking in the Flour: I sprinkle the flour over the butter and then whisk until it is smooth.

Adding the Broth: I pour in the chicken broth and continue whisking until it has been fully incorporated.

Increasing the Heat: I increase the heat to medium-high and bring to a simmer, stirring occasionally.

Adding the Cream: As soon as it simmers, I add the cream and whisk it all together.

Reducing the Heat: As soon as the cream starts to bubble again, I reduce the heat to low.

Simmering the Sauce: I let the sauce slowly simmer at low heat for 8-10 minutes, stirring occasionally until it begins to thicken.

Putting It All Together

Drain the Pasta: I drain the bucatini with a colander into the sink.

Adding the Pasta: I add the cooked pasta to the sauce once it has thickened.

Adding the Other Ingredients: I return the chicken and vegetables to the pan, and toss everything together so that it is evenly coated with sauce.

Topping the Pasta: I finish the chicken broccoli pasta by freshly shredding some pecorino cheese over it, and then sprinkling with finely chopped parsley leaves.

Seasoning: I add salt and pepper at the end because the cheese also has salt in it.

Serving Suggestions

Whenever I make this recipe, I like to pair with something light and fresh like this cucumber tomato salad or a sweet kale vegetable salad. This provides balance in the meal between the fresh veg and the creamy, hearty chicken pasta. If I’m feeling it, I’ll also whip up some fresh garlic herb bread to go with it.

And, is there ever a bad day for a good dessert? Not at my house! I love ending this chicken broccoli pasta with a thin slice of this Hershey’s chocolate cake. It’s hard to think of a better note to end on, rather than rich chocolate.

Make Ahead & Storage

Make Ahead: You can do some of the prep for this recipe ahead of time, but I do not recommend making the whole dish beforehand. Instead, I prep the sauce with chicken and vegetables, but don’t cook the noodles until ready to serve.

How to Store: I find 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 chills.

How to reheat: The key to reheating this meal? I add a splash of cream or milk and use low heat to bring it back up to the desired temperature on the stove. I try to avoid using the microwave because it has a tendency to break the sauce into an oily mess.

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