Creamy Chicken Broccoli Pasta🍖 Main

Name: Creamy Chicken Broccoli Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 8 ounces bucatini noodles; 4 tablespoons butter, divided; 3 large cloves garlic, minced; 6 cups small broccoli florets; 4 cups cooked chicken, chopped small; 2 tablespoons all purpose flour; 2 cups chicken broth; 1 cup heavy cream; 0.5 teaspoon kosher salt, adjust to taste; 0.5 teaspoon freshly ground black pepper; 0.5 cup shredded Parmesan or Pecorino Romano cheese; 2 tablespoons fresh Italian parsley, chopped

This beloved dish brings together succulent poultry and fresh green florets, all coated in a luscious from-scratch creamy mixture that will have you coming back for seconds.

By Jason Miller, Weeknight Cook & Household Coordinator

Prep: 10 minCook: 20 minServes: 6

comfort food pasta chicken broccoli creamy american main course

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Italian cooking at its best is about simplicity, quality ingredients, and respect for technique. This creamy chicken broccoli pasta follows that philosophy — a handful of good ingredients, treated well, creating something that tastes far more sophisticated than the effort involved. It is the kind of meal that makes an ordinary weeknight feel like a small celebration.

Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long. When adding dairy, lower the heat first and stir continuously. Cream and cheese can break if they hit a rolling boil, and you want a silky, smooth result.

This pairs well with almost any protein, from a simple roasted chicken to grilled steak or baked salmon. Make extra — it reheats well and having a ready-made side dish in the fridge makes weeknight cooking significantly easier.

Ingredients

8 ounces bucatini noodles
4 tablespoons butter, divided
3 large cloves garlic, minced
6 cups small broccoli florets
4 cups cooked chicken, chopped small
2 tablespoons all purpose flour
2 cups chicken broth
1 cup heavy cream
1/2 teaspoon kosher salt, adjust to taste
1/2 teaspoon freshly ground black pepper
1/2 cup shredded Parmesan or Pecorino Romano cheese
2 tablespoons fresh Italian parsley, chopped

Nutrition (Per 6 servings)*

359

Calories

Protein

32g

Carbs

23g

Fat

Fiber

558mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Set a large pot of water over high heat on the stove. Cook and drain the pasta, according to the directions on the package.
While the pasta is cooking, melt 2 tablespoons of butter in a large, deep skillet over medium heat. Add the garlic and the broccoli, toss to coat. Then, add 2 tablespoons of water, and cover with a lid.
Cook for 2-3 minutes until bright green and tender-crisp, stirring occasionally. Then, add the chicken, toss to combine, and transfer everything to a large bowl next to the stove.
Melt the remaining 2 tablespoons of butter in the same skillet over medium heat. Then, whisk the flour into the melted butter to create a roux.
Slowly add the chicken broth, whisking to combine. Then, increase the heat to medium-high and bring to a simmer. Simmer for two minutes, then add the cream.
As soon as it simmers again, reduce heat to low. Let it simmer on low, stirring constantly for 8-10 minutes. The sauce will thicken slightly as it cooks.
Add the cooked pasta to the pan with the sauce and toss to coat. Then, return the chicken and broccoli and toss gently to mix throughout. Season to taste with salt and pepper. Then, sprinkle with Parmesan cheese and parsley before serving.