Cook pasta & broccoli: Bring a large pot of salted water to boil. Cook pasta according to package instructions. During the last 2–3 minutes, add broccoli florets. Drain and set aside.
Cook chicken: In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper and sauté until golden brown and cooked through, about 5–6 minutes. Remove from skillet and set aside.
Make the sauce: In the same skillet, add garlic and sauté 30 seconds until fragrant. Pour in heavy cream and chicken broth. Simmer for 2–3 minutes, stirring occasionally.
Add cheese & seasonings: Lower heat and stir in Parmesan until smooth and creamy. Add crushed red pepper flakes if you like a little heat.
Combine everything: Toss in pasta, broccoli, and cooked chicken. Stir until well coated with the creamy sauce.
Serve hot: Garnish with fresh parsley and extra Parmesan. Optional: a squeeze of lemon juice brightens it up beautifully. 🍋
✨ Tips for the Best Chicken and Broccoli Pasta
Use freshly grated Parmesan for maximum creaminess and flavor.
For a lighter version, substitute half of the cream with milk and add a teaspoon of flour to thicken.
You can also add sun-dried tomatoes or mushrooms for an extra layer of flavor.
If you want, I can also give you a one-pan, skillet version where you cook the pasta in the sauce for an ultra-creamy, foolproof dinner. It’s amazing for busy weeknights!
