Creamy Broccoli Pasta Chicken (Printable Format)
Tender grilled chicken pairs with pasta and broccoli in a rich, creamy sauce for a hearty dinner.
# What You Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts, approximately 10.5 ounces, patted dry
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Pasta & Vegetables
05 - 10 ounces penne or fettuccine pasta
06 - 9 ounces broccoli florets
07 - 2 cloves garlic, minced
→ Cream Sauce
08 - 2 tablespoons unsalted butter
09 - 1 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 1/4 teaspoon ground nutmeg (optional)
12 - Salt and pepper to taste
→ Garnish
13 - Chopped fresh parsley
14 - Additional grated Parmesan for serving
# How-To Steps:
01 - Preheat a grill pan or outdoor grill over medium-high heat.
02 - Rub the chicken breasts with olive oil, salt, and pepper. Grill for 6 to 7 minutes per side until fully cooked, reaching an internal temperature of 165°F. Remove and let rest for 5 minutes, then slice thinly.
03 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Add broccoli florets during the last 3 minutes of cooking. Drain, reserving 1/2 cup of the pasta cooking water.
04 - In a large skillet over medium heat, melt butter. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan and nutmeg, seasoning with salt and pepper to taste.
05 - Add the drained pasta and broccoli to the skillet. Toss to coat evenly, adding reserved pasta water gradually if the sauce is too thick.
06 - Divide the pasta mixture among plates. Top each serving with sliced grilled chicken. Garnish with chopped parsley and extra Parmesan.
# Expert Suggestions:
01 -
- It comes together faster than takeout and tastes like you've spent hours on it.
- The creamy sauce clings to every piece of pasta without being heavy or overwhelming.
- Grilled chicken adds actual flavor and substance, not just protein filler.
02 -
- Don't skip letting the chicken rest after grilling; those 5 minutes let the juices redistribute so the meat stays moist instead of dry.
- The sauce will thicken as it cools, so cook it slightly looser than you think it should be; you can always add more pasta water.
- Grate your own Parmesan if possible—the pre-shredded kind has powder on it that makes the sauce texture feel off.
03 -
- Cook the pasta slightly undercooked (al dente means it should have a tiny bit of resistance when you bite it) because it finishes cooking in the hot cream sauce.
- If your cream looks like it's breaking or separating, lower the heat immediately and stop stirring so much; gently warming it back together often fixes the problem.