Boil pasta according to package directions until al dente. Drain and set aside.
Cook the chicken:
Heat olive oil in a large skillet over medium-high heat.
Season chicken with salt and pepper, then sauté until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.
Sauté aromatics:
In the same skillet, add onion and garlic. Cook 2–3 minutes until fragrant.
Cook broccoli:
Add broccoli florets and chicken broth. Cover and cook 3–4 minutes until broccoli is tender but still bright green.
Make the creamy sauce:
Lower heat to medium and add heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes if using.
Stir until cheese melts and sauce is smooth. Adjust salt and pepper to taste.
Combine pasta and chicken:
Add cooked pasta and chicken back to the skillet.
Toss everything together until well coated in creamy sauce.
Serve:
Garnish with chopped parsley and extra Parmesan. Serve warm.
💡 Tips
Use frozen broccoli if fresh is unavailable — just steam a bit longer.
For lighter creaminess, substitute half-and-half for heavy cream.
Add mushrooms or sun-dried tomatoes for extra flavor.
For a one-pan meal, cook pasta directly in the sauce with a little extra broth — reduces cleanup and keeps it saucy.
If you want, I can also give you a slow cooker version of Creamy Chicken and Broccoli Pasta that’s rich, cheesy, and perfect for busy weeknights. Do you want me to do that?
