Chicken Broccoli Pasta

This delicious chicken broccoli pasta is a light yet satisfying meal for those busy weeknights. Featuring tender chicken and nutritious broccoli in a creamy yet balanced sauce, this pasta dish is also super easy to whip up!

A quick pasta dish can be a lifesaver on busy weeknights and even more so if it also serves as a vehicle for the family to eat more veggies.

This chicken broccoli pasta is super easy to whip up, and it packs loads of flavor while also being light and nutritious.

You get your greens in form of broccoli plus protein from the chicken and carbs for the pasta. The result is a super satisfying meal that has the potential to become a family favorite.

Why you’ll love this chicken broccoli pasta

• Flavor-packed and comforting — This chicken broccoli pasta has everything you could possibly want in a cozy, feel-good dish while also being quite light.
• Versatile and adaptable — It’s super easy to make this recipe your own by switching up the veggies or making it gluten-free.
• Weeknight-friendly and crowd-pleasing — Whether you're whipping up a family dinner or hosting a casual get-together with friends, this chicken broccoli pasta has got your back.

Ingredients and substitutions

Broccoli florets — The star of this dish, broccoli adds a delightful crunch and a healthy dose of vitamins and minerals. You can use either fresh or frozen florets, but if using frozen, be sure to thaw them and pat them dry before steaming.

Chicken breast — I used lean, protein-packed chicken breast for this recipe, but you can swap it out for chicken thighs, turkey, or even shrimp. Rotisserie chicken also works.

For a vegetarian version, try using meaty mushrooms or plant-based protein such as tofu or tempeh.

Olive oil + butter — The combination of olive oil and butter creates a deliciously rich base for cooking the chicken and building the sauce.

White wine — The dry white wine adds a lovely acidity and depth of flavor to the sauce. If you prefer to avoid alcohol, substitute with an equal amount of chicken or vegetable broth.

I went for Sauvignon Blanc here, but Pinot Grigio or unoaked Chardonnay are also great options.

Fresh thyme — This brings a subtle earthiness to the dish, but feel free to swap it out with fresh rosemary, basil, or parsley.

Red chili flakes — These little guys add a touch of heat to the dish, but you can adjust the amount to your liking or leave them out if you're not a fan of spice.

Half and half (single cream) — I’m keeping things a bit lighter by making the sauce with half and half (single cream). The sauce will thicken just fine, but if you want it richer, you can use heavy cream instead.

Parmesan — Freshly grated Parmesan is best in sauces like this, but you can substitute it with other hard, aged cheeses like Pecorino Romano or Grana Padano.

Rigatoni — The short, tube-like shape of rigatoni is perfect for capturing the creamy sauce. However, you can use any short pasta like penne, fusilli, or farfalle.

How to make chicken and broccoli pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.

Add the broccoli florets to the same pot for the last 2-3 minutes to steam them. Reserve 1-2 cups of pasta water before draining.

Meanwhile, heat the olive oil and butter in a large, deep pan over medium heat. Once the butter has melted and begins to foam, add the chicken. Season with salt and black pepper, and cook for 5-7 minutes or until the chicken is cooked through.

In the same pan, add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the chopped garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.

Pour the dry white wine into the skillet, scraping up any browned bits from the bottom of the pan. Simmer until the wine has mostly reduced.

Stir in the fresh thyme and red chili flakes, then add the half and half (single cream). Bring the mixture to a gentle simmer, then reduce the heat and cook for 5 minutes, allowing the sauce to thicken slightly.

Add the cooked pasta and broccoli to the skillet, tossing gently to mix everything together. Use a bit of the reserved pasta water to loosen the sauce if it looks too thick.

Stir in the grated Parmesan cheese and season with additional salt and black pepper to taste.

Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh thyme if you like.

Leftovers and storage

• Transfer any leftovers to an airtight container and store them in the refrigerator for up to 3-4 days.
• Gently reheat the pasta in a saucepan over low heat, adding a splash of milk or broth to help loosen up the sauce and prevent it from drying out. Alternatively, heat in the microwave in 30-second increments, stirring in between to ensure even heating.
• This pasta with chicken and broccoli freezes well for 1-2 months.

Recipe notes and tips

• To make this pasta recipe vegetarian-friendly, swap the chicken for a plant-based protein option such as tofu, tempeh or shop-bought plant-based "chicken" substitutes.
• Swap out the traditional pasta for whole wheat, chickpea, or lentil pasta to boost the fiber and protein content of this chicken Alfredo pasta with broccoli.
• Don’t overcook the broccoli — only blanch it in the pasta water for a couple of minutes so it retains its bright green color and crisp texture.

If you liked this chicken broccoli alfredo, you might also like some of my other easy recipes with chicken:

• Creamy Garlic Chicken Pasta
• Creamy Mustard Chicken
• Harissa Chicken Pasta
• Creamy Paprika Chicken Pasta
• Butter Chicken Pasta

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