Creamy Chicken and Broccoli Skillet Pasta

Imagine a single‑skillet dinner that delivers the comfort of a creamy pasta, the heartiness of chicken, and the bright crunch of broccoli—all in under a half hour. That’s exactly what the Creamy Chicken and Broccoli Skillet Pasta promises, making it the perfect go‑to for busy weeknights or relaxed weekend meals.

What sets this dish apart is the way the sauce clings to each strand of pasta, creating a luxurious coating without drowning the delicate vegetables. A splash of white wine and a touch of Parmesan give the sauce depth, while the chicken stays juicy and tender.

This recipe will win over anyone who loves a balance of protein, veg, and carbs—families, busy professionals, and even picky eaters will devour it. Serve it hot for dinner, or pack leftovers for a satisfying lunch the next day.

The cooking process is straightforward: sear the chicken, steam the broccoli, simmer the sauce, then toss everything together with cooked pasta. One skillet, one pan, and a handful of simple steps bring this restaurant‑quality plate to your table.

Why You'll Love This Recipe

Ingredients

The backbone of this dish is fresh, high‑quality chicken and crisp broccoli, paired with a silky sauce made from cream, cheese, and a splash of wine. Pasta provides the perfect canvas for the sauce, while garlic, shallots, and herbs add aromatic layers. Each ingredient is chosen to contribute texture, flavor, and nutrition, creating a balanced meal that feels indulgent without being heavy.

Main Ingredients

• 2 large boneless, skinless chicken breasts (about 1 lb)
• 2 cups fresh broccoli florets
• 12 oz (340 g) short‑shape pasta (penne or rotini)

Sauce Components

• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ¼ cup dry white wine (optional but recommended)
• 2 tablespoons unsalted butter

Seasonings & Aromatics

• 2 cloves garlic, minced
• 1 shallot, finely diced
• ½ teaspoon dried thyme
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

These ingredients work together like a symphony. The chicken browns beautifully, sealing in juices that later mingle with the creamy, wine‑infused sauce. Broccoli adds a pop of color and a satisfying bite, while the Parmesan enriches the sauce with umami. The aromatics—garlic, shallot, and thyme—provide depth without overpowering the delicate balance of dairy and wine. Together, they create a dish that feels both comforting and sophisticated.

Step-by-Step Instructions

Preparing the Chicken & Pasta

Begin by patting the chicken breasts dry with paper towels; moisture prevents a good sear. Slice each breast into bite‑size strips, then season generously with salt, pepper, and the dried thyme. While the chicken rests, bring a large pot of salted water to a boil, add the pasta, and cook al dente according to package directions—usually 9‑11 minutes. Drain, reserving ½ cup of pasta water for later, and set aside.

Searing the Chicken

1. Heat the skillet. Place a large, heavy‑bottomed skillet over medium‑high heat for 2‑3 minutes. Add 2 tablespoons olive oil and watch for a shimmering surface—this indicates the oil is hot enough for a golden crust.
2. Sear the strips. Arrange the chicken in a single layer; avoid crowding. Let it sear undisturbed for 3‑4 minutes until the underside turns deep golden brown. Flip and sear the other side another 3 minutes. The meat should be just cooked through; it will finish in the sauce.
3. Remove and set aside. Transfer the chicken to a plate and cover loosely with foil to keep warm while you build the sauce.

Building the Creamy Sauce

1. Sauté aromatics. Reduce heat to medium. Add the remaining 1 tablespoon olive oil, then toss in the minced garlic, diced shallot, and red pepper flakes. Stir for 30‑45 seconds until fragrant; watch closely to avoid burning, which would add bitterness.
2. Deglaze with wine. Pour in the white wine, scraping the browned bits (fond) from the pan with a wooden spoon. Let the liquid reduce by half, about 2‑3 minutes; this concentrates flavor and evaporates the alcohol.
3. Introduce cream & butter. Stir in the heavy cream and butter, allowing the butter to melt fully. Simmer gently for 4‑5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
4. Finish with cheese. Reduce heat to low, then whisk in the grated Parmesan. The cheese should melt smoothly, creating a glossy, velvety texture. Adjust seasoning with extra salt and pepper if needed.

Combining Everything

Return the seared chicken to the skillet, followed by the blanched broccoli and cooked pasta. Toss everything together, adding a splash of the reserved pasta water if the sauce seems too thick. The water’s starch helps bind the sauce to the pasta. Cook for an additional 2‑3 minutes, allowing the flavors to meld and the broccoli to become tender‑crisp. Remove from heat, garnish with a sprinkle of fresh parsley or extra Parmesan, and serve immediately.

Tips & Tricks

Perfecting the Recipe

Flavor Enhancements

Finish the dish with a squeeze of fresh lemon juice for bright acidity, or stir in a pinch of smoked paprika for subtle earthiness. A tablespoon of cream cheese added at the end yields an extra‑silky mouthfeel, while toasted pine nuts sprinkled on top add crunch and nutty depth.

Common Mistakes to Avoid

Skipping the resting period after searing can cause the chicken to release its juices back into the pan, resulting in a watery sauce. Also, cooking the sauce on high heat will cause the cream to curdle; keep it at a gentle simmer for a smooth texture.

Pro Tips

Variations

Ingredient Swaps

Swap the chicken for sliced turkey breast, pork tenderloin, or firm tofu for a vegetarian twist. Replace broccoli with cauliflower florets, snap peas, or a medley of bell peppers. If you prefer a sweeter note, substitute the white wine with a splash of apple cider or use maple syrup instead of honey in the sauce.

Dietary Adjustments

For gluten‑free diners, use rice pasta or chickpea pasta and verify that the broth and wine are gluten‑free. To make it dairy‑free, replace heavy cream with coconut cream and use nutritional yeast in place of Parmesan. Low‑carb lovers can serve the sauce over spiralized zucchini or cauliflower rice instead of pasta.

Serving Suggestions

Pair the skillet pasta with a crisp green salad dressed in lemon vinaigrette, or serve alongside garlic‑roasted potatoes for extra heartiness. A slice of crusty sour‑dough bread is perfect for mopping up any remaining sauce, while a glass of chilled Chardonnay complements the creamy, buttery notes.

Storage Info

Leftover Storage

Allow leftovers to cool to room temperature (no longer than two hours), then transfer to an airtight container. Refrigerate for up to four days. For longer keeping, portion the dish into freezer‑safe bags or containers, flattening them for even thawing, and freeze for up to three months. Seal tightly to prevent freezer burn.

Reheating Instructions

Reheat gently on the stovetop over medium‑low heat, adding a splash of milk or broth to restore creaminess. Stir frequently until the sauce thickens again. In the oven, cover the dish with foil and bake at 350°F for 15‑20 minutes. Microwaving is acceptable for a quick fix—heat in 30‑second bursts, stirring between intervals, and finish with a drizzle of extra sauce.

Frequently Asked Questions

This Creamy Chicken and Broccoli Skillet Pasta brings together ease, flavor, and nutrition in one satisfying skillet. By following the step‑by‑step guide, using the tips to avoid common pitfalls, and experimenting with the suggested variations, you’ll create a dish that feels both home‑cooked and restaurant‑worthy. Feel free to add your own twists—perhaps a splash of lemon or a handful of toasted nuts—to make it truly yours. Enjoy the creamy, comforting goodness with family or friends, and let every bite remind you why simple, well‑balanced meals are the best.