Chicken and Broccoli Pasta brings saucy shells, tender broccoli, and juicy chicken together in a rich garlic-butter Alfredo. Fast, easy, and totally crave-worthy.
For a vegetarian version, check out my quick and easy Broccoli Pasta.
author’s note
The Easiest Way to Get Your Kids to Eat Broccoli!
If you’ve spent time with a 2-year-old, you know getting them to eat vegetables is a struggle. My son is currently refusing anything green, so I had to get creative to find a way to get him to eat broccoli.
I’m convinced most kids can be convinced with the right creamy, flavorful sauce. That’s what I aimed for here. And it worked. All my kids ate a good amount of broccoli and we made it through dinner without anyone complaining. Major win.
Ingredients
| Ingredient | Why It Matters | Reader-Tested Swap |
|---|---|---|
| Medium Shells | Cup-shaped pasta hugs the sauce. | Rotini, penne, or farfalle hold sauce just as well. |
| Broccoli | Adds color, crunch, and fiber. | Frozen broccoli thawed & chopped work too; toss in 1 min before draining pasta. |
| Chicken Breasts | Lean protein that cooks fast. | Chicken thighs for richer flavor; cooked rotisserie chicken for speed. |
| Unsalted Butter | Controls salt level in sauce. | Half butter/half olive oil for lighter flavor. |
| Heavy Cream | Silky Alfredo texture. | Evaporated milk or half-and-half for lighter option. |
| Parmesan + Asiago | Sharp, cheesy flavor. | All-Parmesan in a pinch. |
How To Make Chicken And Broccoli Pasta
The full recipe is below, but here are some tips while you make it:
- Boil and Cook Broccoli: Chop broccoli into small bits so it cooks quickly and blends in well (even picky eaters might eat it).
- Sear Chicken: Press chicken into the pan so it gets a nice golden edge.
- Make Sauce: Grate cheese yourself. It melts easier and makes the sauce creamy.
- Mix It All Together: Stir gently with tongs or a rubber spatula to keep the sauce creamy.
- Finish & Serve: A quick squeeze of lemon makes the whole dish pop with flavor.
Quick Tip
Sauce too thick? Stir in a tablespoon of warm broth at a time until silky.
Too thin? Sprinkle 1 tsp extra Parm, simmer 30 sec.
Featured Comment
“My family and I love this recipe. We repeatedly use the seasonings in this recipe for chicken alone. It’s just soo good.”
– Aaron
Variations
Chicken And Broccoli Pasta Variations
- Cheesecake Factory-style: This recipe is already pretty similar! To get even closer to their version, add a diced Roma tomato, swap the shells for rigatoni, and crush croutons on top before serving.
- Lighter version: Try this lightened-up Alfredo with broth and low-fat milk, or this veggie pasta with a creamy no-dairy sauce.
- Make it a pasta bake: Swap in this Chicken Tortellini Bake for a baked twist.
More Restaurant-Worthy Pasta Dishes:
Pasta And Pizza
Creamy Beef and Shells
Pasta And Pizza
Butternut Squash Pasta
Dinner
Zucchini Squash Pasta
Pasta And Pizza
Chicken Orzo (One Pot!)
Chicken and Broccoli Pasta
Equipment
Ingredients
- 3 cups medium shells pasta uncooked
- 4 cups chopped broccoli
- 2 medium chicken breasts
- 2-1/4 teaspoons salt divided
- 1/2 teaspoon pepper
- 1-1/2 teaspoons Italian seasoning divided
- 3 tablespoons unsalted butter divided
- 1 tablespoon minced garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme optional
- 1 cup reduced-sodium chicken broth
- 1 cup heavy cream
- 3/4 cup Parmesan cheese see note 1
- Fresh parsley optional
Instructions
- Chop fresh broccoli into small florets. If using frozen broccoli, let it stand out for a few minute, then give it a quick coarse chop. Measure and set aside. Cut chicken breasts in half widthwise to make 4 thinner filets. Use a meat mallet or similar implement to give each piece a quick pound. Don’t flatten chicken; we just want all the pieces fairly even in width. Season both sides with 1/4 teaspoon of salt, pepper, and Italian seasoning.
- Place a large colander in the sink with a glass mug in the center to remind you to collect some pasta water before draining. Bring a large pot of water to boil and generously salt it, using about 2 teaspoons. Cook the pasta according to the package instructions, reducing the cook time by 1 minute. Two minutes before the pasta is done, add the broccoli florets. Just before draining, use the glass mug to scoop out a cup of pasta water and set it aside, then drain the pasta without rinsing.
- Add 2 tablespoons butter to a large pan and place on high heat. Once melted, add the chicken in one layer. Cook chicken until it’s 160°F all the way through and the juices run clear, about 2–3 minutes. Remove to a plate. Tent with foil and set aside for now.
- Reduce heat to medium. Add the remaining 1 tablespoon butter to the pan. Once melted, add garlic. Cook until golden, stirring constantly, about 30 seconds. Pour in 1/2 cup of chicken broth; it should sizzle and boil. Scrape up any browned bits off the bottom of the pan. Once this 1/2 cup is mostly evaporated, add in the other 1/2 cup. Stir.
- Stir in the heavy cream, Parmesan cheese, the remaining 1 teaspoon of Italian seasoning, garlic powder, onion powder, and dried thyme. Simmer over medium heat, stirring occasionally, for 3–5 minutes or until the sauce thickens and slightly reduces. Avoid boiling; reduce the heat and stir more frequently if necessary. Dice the chicken.
- Add the pasta, broccoli, and reserved diced chicken along with any juices from the plate. Use tongs to toss everything in the cream sauce for 1–2 minutes until the sauce thickens and coats the pasta. If the sauce is too thick, gradually add the reserved pasta water. Taste and adjust with more salt and pepper as needed.
- Serve immediately. Top individual plates with a touch more Parmesan if desired and fresh parsley. Enjoy immediately! Pasta is best enjoyed right after being tossed!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Troubleshooting FAQ
Pre-grated cheese can contain anti-caking agents that clump. Grate fresh Parmesan and Asiago.
Use GF shells and double-check broth and cheese labels.
My family and I love this recipe. We repeatedly use the seasonings in this recipe for chicken alone. It’s just soo good.
I am thrilled to hear this! Thanks Aaron! 🙂