Chicken Recipes with Broccoli Pasta You’ll Want Every Week
When I first made this chicken and broccoli pasta, I wasn’t sure if my family would go for it. Chicken recipes are on repeat at my house, but pasta? That always feels like a treat. The smell of garlic hitting the pan, the steam from the pasta water, and that bright green broccoli softening just right—it’s pure comfort.
I’ve been asked more than once how to make KFC chicken at home, how to make a frappuccino at home, even how to make donuts at home easy recipe style. And yes, I’ve dabbled in them all. But you know what? None of those compare to the calm happiness of sitting down with a bowl of pasta that’s both filling and actually kind of good for you. That’s why I love working on how to make pasta recipes like this one—it keeps me balanced between indulgence and practicality.
When I pull this dish together, it reminds me of those nights where the kitchen feels like a test kitchen—I’ve even tried how to make condensed milk at home and how to make chipotle chicken alongside it. But this recipe wins for how quick, how cozy, and how forgiving it is. A true midweek hero.
Servings: 4 servings
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 3 cups broccoli florets, steamed
- 12 oz penne or spaghetti pasta
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup heavy cream or half-and-half
- 1/2 cup grated parmesan cheese
- Salt and black pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add the chicken and broccoli, stirring until warmed through.
- Pour in the cream and let it simmer for 3 to 4 minutes, then stir in parmesan cheese.
- Season with salt, black pepper, and red pepper flakes if using.
- Toss the cooked pasta with the sauce until evenly coated. Serve warm with extra parmesan.