This creamy chicken and broccoli pasta is a quick weeknight meal that combines protein and vegetables in one satisfying dish. It features a simple garlic-parmesan sauce that coats the penne perfectly for a family-friendly dinner.
List of ingredients
- 8 ounces penne pasta – provides a sturdy base for the sauce.
- 2 cups broccoli, cut into small florets – adds color and nutrition.
- 2 tablespoons olive oil Рused for saut̩ing the aromatics.
- 1 small onion, diced – adds a foundational savory flavor.
- 1 teaspoon salt – enhances all the flavors in the dish.
- 1 teaspoon pepper – provides a mild spicy kick.
- 4 cloves garlic, minced – creates a fragrant, garlicky base.
- 2 tablespoons all-purpose flour – used to thicken the sauce.
- 2 cups whole milk – the base for the creamy texture.
- 1 cup grated parmesan cheese – adds saltiness and richness.
- 2 chicken breasts, cooked and cut into small cubes – the primary protein source.
step-by-step instructions
- Boil Water: Bring a large pot of salted water to a boil.
- Cook Pasta and Broccoli: Add the penne pasta and cook according to the package instructions until al dente. In the last 5 minutes of cooking, add the broccoli florets into the boiling water with the pasta.
- Drain: Drain the pasta and broccoli in a colander and set them aside.
- Heat Oil: In a large pot, heat the olive oil over medium heat.
- Sauté Onion: Add the diced onion and cook for 2-3 minutes until softened.
- Add Aromatics: Add the minced garlic, salt, and black pepper, and cook for an additional 1 minute.
- Create Roux: Sprinkle the flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly.
- Add Milk: Gradually whisk in the whole milk, stirring until the mixture is smooth.
- Thicken Sauce: Cook for 2-3 minutes until the sauce has thickened.
- Melt Cheese: Stir in the grated parmesan cheese until it is completely melted and smooth.
- Combine: Add the cooked pasta, broccoli, and diced chicken breasts to the pot with the parmesan sauce.
- Heat Through: Stir until everything is well coated and heated through, about 2-3 minutes.
- Plate: Transfer the Chicken Broccoli Pasta Salad to a serving bowl.
- Garnish: Garnish with additional grated parmesan cheese if desired.
- Final Touch: Season to taste and serve hot.
Cooking Tips for Best Results
Use Freshly Grated Parmesan for Better Melting
Pre-shredded cheese often contains cornstarch or cellulose to prevent clumping in the bag. Freshly grating your own parmesan leads to a smoother, creamier melt into the sauce without any graininess.
Cut Broccoli Florets Uniformly for Even Cooking
Small, uniform florets ensure that the broccoli cooks through in the final 5 minutes of boiling. Larger chunks may remain too raw or require the pasta to overcook before the vegetables are tender.
Control the Heat to Avoid Burning Garlic
Garlic burns quickly at high temperatures, which can make the entire sauce taste bitter. Keep the pan at medium heat and only sauté the garlic for one minute before adding the flour.
Cook the Flour Roux Thoroughly
Stir the flour constantly for 1-2 minutes to cook out the raw flour taste. This process creates a proper roux that ensures the sauce is thick and smooth rather than lumpy.
Ingredient Substitutions
Swap Penne for Other Pasta Shapes
While penne is recommended, fusilli or farfalle work well because their shapes trap the creamy sauce. Avoid very thin pasta like angel hair, as it may break under the weight of the broccoli.
Use Low-Fat Milk for a Lighter Sauce
Whole milk provides the richest texture, but 2% or skim milk can be used for fewer calories. Note that lower-fat milk may result in a thinner sauce that requires slightly more simmering time.
Alternative Vegetable Options
Frozen peas or sliced carrots can be added alongside the broccoli for more variety. Fresh spinach is another great option; simply stir it in at the very end until it wilts.
Using Different Cooking Oils
Olive oil is great for flavor, but unsalted butter can be used for a richer, more traditional taste. Avocado oil is a good high-smoke point alternative if you prefer a neutral flavor.
Flavor Variations
Adding Red Pepper Flakes for Heat
A pinch of red pepper flakes added with the garlic provides a subtle, spicy heat. This helps balance the richness of the parmesan and whole milk.
Incorporating Fresh Herbs
Stirring in chopped parsley or fresh basil at the end adds a bright, aromatic quality. These herbs elevate the flavor profile and make the dish feel lighter.
Adding Sautéed Mushrooms
Sauté sliced mushrooms with the onions to add an earthy, savory depth to the meal. Brown them well before adding the garlic to ensure they develop a rich color.
Adding Bell Peppers
Red or yellow bell peppers add natural sweetness and a pop of color to the dish. Sauté them for 3-4 minutes before adding the garlic and flour.
Serving Suggestions
Pairing with Garlic Bread
Toasted baguette with garlic butter complements the creamy texture of the pasta perfectly. It provides a crunchy contrast to the soft penne and tender broccoli.
Serving with a Fresh Green Salad
A simple arugula or mixed greens salad with a lemon vinaigrette cuts through the richness. The acidity of the dressing balances the heavy parmesan sauce.
Plating for Family Style
Serve the pasta in wide, shallow bowls to keep the heat contained. Garnish with a final sprinkle of cheese and freshly cracked black pepper for professional presentation.
Storage and Reheating Guidelines
Storing Leftovers in the Fridge
Store any leftovers in an airtight glass or plastic container in the refrigerator. The dish remains fresh and safe to eat for up to three days.
Reheating Using a Microwave
Heat the pasta in short bursts, stirring every 30 seconds to ensure even warming. Add a teaspoon of milk or water to restore the sauce’s original creaminess.
Reheating on the Stovetop
Place the pasta in a pan over low heat with a small splash of milk. Stir gently to prevent the sauce from breaking or burning on the bottom of the pan.
Why This Dish Should Not Be Frozen
This pasta is not suitable for the freezer because the milk and cheese will likely separate. Upon thawing, the sauce often becomes grainy or watery.
Make-Ahead Advice
Prepping the Vegetables
Chop the onion and broccoli florets a few hours in advance. Store them in separate containers in the fridge to make the actual cooking process much faster.
Pre-cooking the Chicken
Cook and cube the chicken breasts the night before. Keep them chilled so they only need to be heated through during the final assembly of the dish.
Preparing the Sauce Base
You can prepare the roux and milk base ahead of time. Simply reheat it gently on the stove before adding the cheese and the cooked pasta components.
Troubleshooting Common Issues
Fixing a Sauce That is Too Thick
If the sauce becomes too thick, whisk in a tablespoon of milk or reserved pasta water. Do this slowly until the desired creamy consistency is reached.
Fixing a Sauce That is Too Thin
Simmer the sauce for an extra 2-3 minutes before adding the cheese. Alternatively, stir in a small amount of extra parmesan cheese to naturally thicken it.
Preventing Pasta From Becoming Mushy
To prevent overcooking, drain the pasta when it is slightly firmer than al dente. It will finish cooking when tossed in the hot sauce during the final step.
Frequently Asked Questions
Can I use frozen broccoli?
Yes, you can use frozen broccoli by adding it to the boiling water during the last 3 minutes. Ensure it is not overcooked to avoid a mushy texture.
Which type of milk works best?
Whole milk is best for maximum creaminess, but unsweetened almond or soy milk works for dairy-free preferences. Be aware that plant milks may alter the taste slightly.
Can I use a different cheese?
Pecorino Romano can replace parmesan for a saltier, sharper taste. Gruyere or white cheddar also work well if you prefer a different flavor profile.
How do I stop the sauce from separating?
Avoid boiling the sauce once the cheese has been added. Keep the heat on medium-low to ensure the emulsion remains stable and smooth.
Print
Creamy Chicken and Broccoli Penne
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: General
Description
Easy, Creamy, Garlicky, Chicken and Broccoli Pasta. This chicken and broccoli pasta is something you will want to add to the menu!
Ingredients
- 8 ounces penne pasta
- 2 cups broccoli, cut into small florets
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup grated parmesan cheese
- 2 chicken breasts, cooked and cut into small cubes
Instructions
- Boil: Bring a large pot of salted water to a boil.
- Cook Pasta and Broccoli: Add the penne pasta and cook according to the package instructions until al dente, adding the broccoli florets in the last 5 minutes of cooking.
- Drain: Drain the pasta and broccoli in a colander and set aside.
- Sauté: Heat olive oil in a large pot over medium heat and cook the diced onion for 2-3 minutes until softened.
- Season: Add minced garlic, salt, and black pepper, and cook for an additional 1 minute.
- Thicken: Sprinkle the flour over the mixture and cook for 1-2 minutes, stirring constantly.
- Whisk: Gradually whisk in the whole milk, stirring until smooth.
- Simmer: Cook for 2-3 minutes until the sauce has thickened.
- Melt: Stir in the grated parmesan cheese until melted and smooth.
- Combine: Add the cooked pasta, broccoli, and diced chicken breasts to the pot.
- Heat: Stir until everything is well coated and heated through, about 2-3 minutes.
- Serve: Transfer to a serving bowl, garnish with additional parmesan if desired, and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a microwave or heat gently on the stovetop with a splash of milk. This dish is not suitable for freezing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 10 g
- Sodium: 820 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 39 g
- Cholesterol: 125 mg