Creamy Chicken Broccoli Pasta (Printable Version)
# What You’ll Need:
→ Pasta & Vegetables
01 -
12 oz (¾ lb) pasta (penne or rotini)
02 -
2 cups broccoli florets
→ Sauce Base
03 -
2 tbsp butter
04 -
2 tbsp all-purpose flour
05 -
1 cup low-sodium chicken broth
06 -
1 cup milk (whole or 2%)
07 -
1 cup shredded mozzarella cheese
→ Protein & Seasoning
08 -
1 cup cooked chicken, diced (about 8 oz)
09 -
½ tsp garlic powder
10 -
½ tsp onion powder
11 -
½ tsp salt (adjust to taste)
12 -
¼ tsp black pepper
→ Optional Garnish
13 -
Chopped parsley
14 -
Grated Parmesan
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook according to the package directions. During the last 3 minutes, add broccoli florets. Drain and set aside.
02 -
In the same pot, melt butter over medium heat. Stir in flour and cook for 1 minute until bubbly.
03 -
Gradually whisk in chicken broth and milk until smooth. Cook, whisking constantly, until the sauce thickens (about 2–3 minutes).
04 -
Stir in garlic powder, onion powder, salt, and pepper.
05 -
Lower heat to medium-low. Stir in mozzarella until melted and creamy. Add the cooked chicken, stirring to warm through.
06 -
Add the cooked pasta and broccoli back into the sauce. Toss gently until everything is coated.
07 -
Transfer to bowls or a serving dish. Optionally, top with chopped parsley or Parmesan.
# Additional Notes:
01 -
Ensure the sauce is whisked constantly to prevent lumps forming in the roux.
02 -
The broccoli should retain a slight crunch for best texture.