Garlic Parmesan Chicken Pasta (Print)

Tender chicken and broccoli in a creamy garlic Parmesan sauce with pasta, ready in just over 30 minutes.

# Components:

→ Meats

01 - 2 medium boneless, skinless chicken breasts (about 14 oz), diced

→ Vegetables

02 - 2 cups broccoli florets
03 - 3 cloves garlic, minced
04 - 1 small yellow onion, finely chopped

→ Pasta

05 - 10 oz short pasta (penne, fusilli, or rotini)

→ Dairy

06 - 1 cup whole milk
07 - 1 cup grated Parmesan cheese
08 - 2 tablespoons unsalted butter
09 - 1/2 cup heavy cream

→ Pantry

10 - 2 tablespoons olive oil
11 - 1 1/2 cups low-sodium chicken broth
12 - 1/2 teaspoon dried Italian herbs
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - Fresh parsley, chopped
15 - Extra grated Parmesan

# Directions:

01 - Heat olive oil and butter in a large, deep skillet over medium heat. Add diced chicken, season with salt and pepper, and sauté until golden and cooked through, 5 to 6 minutes. Remove chicken and set aside.
02 - In the same skillet, add onion and cook until translucent, about 2 minutes. Add garlic and cook until fragrant, 30 seconds.
03 - Stir in uncooked pasta, chicken broth, milk, and Italian herbs. Bring to a boil, then reduce to a simmer. Cover and cook for 8 minutes, stirring occasionally.
04 - Add broccoli florets, cover again, and cook for another 5 to 6 minutes until pasta is al dente and broccoli is bright green and tender.
05 - Lower the heat. Stir in heavy cream and Parmesan cheese until melted and sauce is creamy. Return chicken to the skillet, stir to combine, and cook for 2 more minutes to heat through.
06 - Adjust seasoning with salt and pepper if needed. Garnish with parsley and extra Parmesan before serving.

# Expert Advice:

01 -
  • Everything happens in one skillet, which means fewer dishes and more time actually enjoying dinner.
  • The pasta absorbs all that savory broth as it cooks, so every bite tastes like it's swimming in flavor.
  • It comes together in 35 minutes, making it perfect for those nights when takeout seems inevitable but your kitchen wins anyway.
02 -
  • Don't skip removing the chicken before building the sauce—it'll overcook if you leave it in the pan the whole time, and you'll end up with rubbery bites instead of tender ones.
  • Stir occasionally while the pasta is simmering so it doesn't stick to the bottom and burn; the bottom layer can turn bitter if it sits too long in direct contact with heat.
  • Add the cream while the heat is low; if it's too high when you introduce the dairy, it can separate and look curdled instead of silky smooth.
03 -
  • Use a skillet with a lid—this matters more than you'd think because the lid traps steam and helps the pasta cook evenly without needing extra liquid.
  • Room temperature ingredients cook more evenly than cold ones straight from the fridge, so pull your dairy out a few minutes before you start if you remember.
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