Creamy, comforting, and completely crave-worthy — this Creamy Chicken and Broccoli Delight Pasta is the kind of weeknight hero that disappears fast. Tender pieces of chicken, bright broccoli florets, and pasta coated in a silky Parmesan cream sauce come together in under 30 minutes for a meal that feels indulgent but is actually simple to make. Fun fact: many home cooks started pairing chicken and broccoli with pasta because it’s an easy way to get a complete meal in one pan or skillet, and leftovers reheat beautifully. If you love fuss-free family dinners, this recipe belongs in your regular rotation — and if you want a slightly different twist, check out this creamy chicken and broccoli delight pasta recipe for another take that’s just as satisfying. Give this recipe a try tonight and watch it become an instant favorite.
What is Creamy Chicken and Broccoli Delight Pasta?
What’s in a name? Creamy Chicken and Broccoli Delight Pasta sounds like a promise of comfort — and honestly, it delivers. How did it get such a mouthwatering name? Maybe someone tasted the rich sauce and said, “That’s delightful!” Or maybe it’s because combining tender chicken, crisp broccoli, and luscious cream is exactly the kind of cozy culinary match that makes you smile. Who knew a humble skillet could produce a dish so comforting that it fuels the old saying “the way to a man’s heart is through his stomach.” So why not give it a whirl and see if it becomes your family’s new go-to? You’ll be glad you tried it.
Why You’ll Love This
- Creamy, comforting highlight: The velvety Parmesan cream sauce clings to every piece of pasta and tender chicken, giving a luxurious mouthfeel that’s both rich and balanced.
- Cost-effective and practical: Making this at home saves money compared to ordering takeout, and it stretches well — a couple of simple ingredients transform into several servings of satisfying dinner.
- Flavor boosters and toppings: Freshly grated Parmesan, a squeeze of lemon or a sprinkle of red pepper flakes (optional) elevate the dish with bright, savory notes and a touch of heat.
Compared to our spicier cousins like creamy cajun shrimp and chicken pasta, this version is milder and more family-friendly, perfect for picky eaters while still offering plenty of flavor. Don’t wait — make it tonight and enjoy a dish that’s both simple and special.
How to Make
Quick Overview
This recipe is a perfect example of comfort without complexity. It’s quick to prepare, features contrasting textures — tender chicken, slightly crisp broccoli, and al dente pasta — and the standout is the creamy Parmesan sauce that brings everything together. Prep time is about 10 minutes and cook time about 20 minutes, so you’ll be at the table in roughly 30 minutes.
Ingredients
- 2 chicken breasts, boneless, skinless, trimmed and patted dry
- 2 tablespoons butter, divided or as needed, room temperature
- 2 cups broccoli florets, washed and cut into bite-sized pieces
- 8 oz pasta (penne or fettuccine), measured dry
- 1 cup heavy cream, cold or chilled
- 1 cup grated Parmesan cheese, freshly grated if possible
- Salt and pepper to taste, use kosher salt and freshly ground black pepper
- Garlic powder (optional), 1/2 teaspoon to start, adjust to taste
Directions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, usually 8–11 minutes depending on pasta shape. Drain and set aside, reserving a small cup of pasta water in case you need to loosen the sauce.
- While the pasta cooks, heat a large skillet over medium heat and melt 1 tablespoon of the butter. Season the chicken breasts with salt, pepper, and a light sprinkle of garlic powder if using. Add the chicken to the skillet and cook until nicely browned and cooked through, about 6–7 minutes per side depending on thickness. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and let rest for a few minutes, then slice into strips or bite-sized pieces.
- In the same skillet, add the remaining 1 tablespoon of butter. Add the broccoli florets and sauté for about 2–3 minutes until bright green and slightly tender but still with a bit of bite. If the skillet is dry, add a splash of water to help steam the broccoli.
- Lower the heat to medium-low and pour in the heavy cream. Stir to combine and warm gently — do not boil vigorously. Add the grated Parmesan cheese a little at a time, stirring until the sauce is smooth and creamy. If the sauce seems too thick, add a splash of reserved pasta water to reach the desired consistency.
- Return the sliced chicken to the skillet and add the cooked pasta. Toss everything together until the pasta and chicken are well coated in the sauce. Season to taste with additional salt, pepper, and garlic powder if desired.
- Serve warm, garnished with extra grated Parmesan and a crack of black pepper. A squeeze of lemon juice brightens the flavors if you like a little acidity.
What to Serve With
- Simple green salad: Mixed baby greens with a lemon vinaigrette adds freshness to cut through the richness.
- Garlic bread or crusty baguette: Great for sopping up the creamy sauce.
- Roasted cherry tomatoes: A lightly sweet and acidic side that complements the savory pasta.
- Light vegetable sides: Steamed asparagus or a cucumber salad keep the meal balanced.
- Drinks: A chilled glass of Pinot Grigio or a citrusy iced tea pairs nicely with the creamy sauce.
Top Tips for Perfecting
- Use freshly grated Parmesan: Pre-grated cheese often contains anti-caking agents that can prevent a smooth sauce.
- Don’t overcook the broccoli: Aim for bright green and slightly crisp for a nice contrast in texture.
- Rest the chicken: Letting the cooked chicken rest for a few minutes keeps juices locked in and improves tenderness.
- Adjust sauce thickness: Reserve some pasta water to thin the sauce if needed; it helps the sauce cling to the pasta without diluting flavor.
- Flavor boosters: A pinch of nutmeg or a teaspoon of Dijon mustard added to the sauce can deepen flavor without overwhelming the dish.
- Common mistake: Boiling the cream too hard — keep it low and gentle to prevent splitting.
- For a lighter version: Substitute half-and-half for heavy cream and stir in a tablespoon of cornstarch dissolved in cold water to thicken.
For more helpful variations and a similar comforting recipe idea, check out this chicken and broccoli pasta for inspiration.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3–4 days. The sauce may thicken in the fridge; this is normal.
- Freezing: Cream-based sauces don’t always freeze well because they can separate. If you must freeze, place in a freezer-safe container for up to 1 month and expect some texture change; thaw overnight in the fridge.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or reserved pasta water to refresh the sauce. Microwave reheats quickly but use short intervals and stir often to preserve texture.
- Shelf life note: For best quality, consume refrigerated leftovers within 3–4 days and avoid refreezing more than once.
FAQs
Can I use chicken thighs instead of breasts?
Yes — boneless, skinless chicken thighs work well and stay moist. Adjust cooking time slightly; thighs may need a few extra minutes.
Is there a dairy-free alternative for the sauce?
You can use full-fat coconut milk and a dairy-free Parmesan substitute, but the flavor and texture will differ. Add a tablespoon of nutritional yeast for a cheesy note.
Can I make this vegetarian?
Absolutely. Swap chicken for sautéed mushrooms, tofu, or extra vegetables like roasted cauliflower for a hearty vegetarian option.
How can I make the sauce thicker or thinner?
To thicken: simmer gently until reduced or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water). To thin: add reserved pasta water or a splash of milk.
Is this recipe freezer-friendly?
The pasta with cream sauce is best eaten fresh or kept refrigerated for a few days. Freezing is possible but may change the sauce’s texture; thaw and reheat gently.
Conclusion
This Creamy Chicken and Broccoli Delight Pasta is a fast, family-friendly dinner that feels special without the fuss — perfect for busy weeknights or casual weekend meals. It’s easy to customize, budget-friendly, and delivers big on comfort and flavor, so don’t be surprised if it becomes a regular in your meal plan. If you’re looking for another crowd-pleasing version to compare notes or expand your repertoire, take a look at Chicken and Broccoli Pasta – Crunchy Creamy Sweet for more inspiration. Give this recipe a try, share it with loved ones, and enjoy the smiles it brings to the table.
Creamy Chicken and Broccoli Delight Pasta
Equipment
- Large Pot
- Skillet
Ingredients
Ingredients
- 2 pieces Chicken breasts, boneless, skinless Trimmed and patted dry
- 2 tablespoons Butter Divided or as needed, room temperature
- 2 cups Broccoli florets Washed and cut into bite-sized pieces
- 8 oz Pasta (penne or fettuccine) Measured dry
- 1 cup Heavy cream Cold or chilled
- 1 cup Grated Parmesan cheese Freshly grated if possible
- to taste Salt Use kosher salt
- to taste Pepper Use freshly ground black pepper
- 1/2 teaspoon Garlic powder Optional, adjust to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, usually 8–11 minutes depending on pasta shape. Drain and set aside, reserving a small cup of pasta water in case you need to loosen the sauce.
- While the pasta cooks, heat a large skillet over medium heat and melt 1 tablespoon of the butter. Season the chicken breasts with salt, pepper, and a light sprinkle of garlic powder if using. Add the chicken to the skillet and cook until nicely browned and cooked through, about 6–7 minutes per side depending on thickness. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and let rest for a few minutes, then slice into strips or bite-sized pieces.
- In the same skillet, add the remaining 1 tablespoon of butter. Add the broccoli florets and sauté for about 2–3 minutes until bright green and slightly tender but still with a bit of bite. If the skillet is dry, add a splash of water to help steam the broccoli.
- Lower the heat to medium-low and pour in the heavy cream. Stir to combine and warm gently — do not boil vigorously. Add the grated Parmesan cheese a little at a time, stirring until the sauce is smooth and creamy. If the sauce seems too thick, add a splash of reserved pasta water to reach the desired consistency.
- Return the sliced chicken to the skillet and add the cooked pasta. Toss everything together until the pasta and chicken are well coated in the sauce. Season to taste with additional salt, pepper, and garlic powder if desired.
- Serve warm, garnished with extra grated Parmesan and a crack of black pepper. A squeeze of lemon juice brightens the flavors if you like a little acidity.