Creamy Chicken Broccoli Pasta

Creamy chicken and broccoli pasta is my ultimate answer for busy weeknights when I need something both comforting and quick but still crave homemade flavor. The velvety cheese sauce hugs every bite of pasta while broccoli and tender chicken make it hearty enough for the whole family.

I made this recipe for a friend’s potluck once and nearly everyone asked for seconds. It quickly became my son’s favorite because the creamy sauce makes the broccoli extra appealing.

Ingredients

• Pasta: any short shape like penne or rotini works best because it holds the sauce well look for bronze-cut pasta if you want extra texture
• Broccoli florets: they add color crunch and nutrition go for firm tightly closed heads with deep green color
• Butter: makes the sauce rich and velvety always pick unsalted for better control of flavor
• All-purpose flour: helps thicken the sauce sift it for extra smoothness
• Low-sodium chicken broth: adds savory depth avoid overly salty brands so you can season perfectly
• Milk: use whole or two percent for the best creaminess higher fat makes the sauce silkier
• Shredded mozzarella cheese: brings that signature creamy melt always grate it yourself for optimal melt factor
• Cooked chicken, diced: I use leftover rotisserie chicken for convenience but simply poached works great too
• Garlic powder: boosts savory flavor without overpowering fresh garlic can be substituted
• Onion powder: gives depth and rounds out the sauce’s taste sweet or yellow onion powder is best
• Salt and black pepper: season to taste freshly cracked pepper makes a big difference in the finish
• Optional chopped parsley or Parmesan: adds a fresh finish or extra cheesy bite

Step-by-Step Instructions

Boil the Pasta and Broccoli:

Cook the pasta in a big pot of boiling salted water until it is almost al dente about two minutes before the package time ends add your broccoli florets to the same pot so both finish together the pasta should have a slight bite and the broccoli should turn bright green and barely tender drain both and set aside

Start the Roux:

Melt the butter in the same pot over medium heat wait until it is bubbling gently but not browned then sprinkle in the flour whisking constantly for about one minute this helps cook out any raw flour taste and forms the base for your creamy sauce

Thicken with Liquids:

Slowly pour in the chicken broth and milk while whisking to prevent lumps you should see the sauce begin to thicken after two or three minutes keep whisking to avoid sticking or scorching on the bottom

Season the Sauce:

Sprinkle in the garlic powder onion powder salt and pepper stir well so the flavors spread evenly through the sauce taste and adjust the seasonings to your liking

Melt in Cheese and Add Chicken:

Turn the heat to medium low and add the mozzarella cheese keep stirring until it melts into a smooth sauce add the diced chicken and let it heat through for another minute or two so every bite is hot and blended

Combine Pasta Broccoli and Sauce:

Tip your drained pasta and broccoli back into the pot fold it all together gently with a large spoon until each piece gets a luscious coating of sauce watch for bubbling so nothing sticks to the pot

Finish and Garnish:

Spoon the creamy pasta into bowls or a big family style dish and sprinkle with chopped parsley or a bit of grated Parmesan if you want a fancy finish

Save This

My favorite ingredient in this dish is always the mozzarella because of how it stretches into gorgeous creamy ribbons that make the pasta irresistible. The first time my daughter tried this she asked if she could have the sauce on everything I make.

Storage Tips

Leftover pasta keeps best in an airtight container in the fridge for up to three days. If you need to reheat it add a splash of milk or chicken broth to loosen the sauce and stir gently while warming on the stove or microwave. I always save a small container for the next day’s lunch and it is just as delicious.

Ingredient Substitutions

You can swap in gluten free pasta and use a gluten free flour blend to thicken the sauce if you need to avoid wheat. For a vegetarian version just skip the chicken and use veggie broth. I sometimes punch up the flavor by mixing in a handful of cheddar or gouda cheese for a sharper taste.

Serving Suggestions

Pair this dish with a simple green salad for freshness or some crusty garlic bread to scoop up any extra sauce. My family also loves it with roasted cherry tomatoes on top for a touch of tang. This pasta is filling on its own but tastes even better when shared family style at the dinner table.

Cultural Context

Creamy chicken and broccoli pasta is a kind of Italian American comfort food that blends classic techniques with practical shortcuts. I first learned to make a version of it from a neighbor who grew up in an Italian household but always made sure there were familiar American flavors like broccoli and chicken for her kids.

Common Queries

→ Can I use a different pasta shape?

Absolutely, you can use any short pasta like fusilli, farfalle, or ziti, depending on your preference.

→ Is it possible to substitute another cheese for mozzarella?

Yes, mild cheddar, Monterey Jack, or a blend of Italian cheeses all melt nicely and taste delicious in this dish.

→ Can frozen broccoli be used instead of fresh?

Frozen broccoli works well—just add it during the last few minutes of the pasta's cooking time so it stays bright and tender.

→ How can I make this dish lighter?

Try using reduced-fat milk and less cheese or sautéing with olive oil instead of butter for a lighter sauce.

→ What’s a good way to reheat leftovers?

Reheat gently on the stovetop or in the microwave with a splash of milk to restore the creamy texture.

→ Can I make this vegetarian?

Yes, omit the chicken and replace chicken broth with vegetable broth for a delicious vegetarian version.