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Creamy chicken pasta with broccoli brings together tender chicken, fresh broccoli, and pasta in a rich, garlicky cream sauce that’s impossible to resist. Use rotisserie chicken or leftovers for a bold, flavorful dinner that’s as quick as it is satisfying.
Here is Why This Creamy Chicken Broccoli Pasta Recipe Works
One skillet, minimal mess: Less cleanup means more time to enjoy your pasta dinner.
Creamy sauce: Butter, cream, and Parmesan makes a sauce so good, you’ll want to eat it with a spoon. No judgment here.
Customizable to the max: Got leftover chicken? Great. Prefer frozen broccoli? Works like a charm. This recipe doesn’t judge your fridge contents.
Weeknight hero: Ready in under 30 minutes, this dish saves the day when you’re too tired to deal but still want a killer dinner.
If you like this recipe, try our rasta pasta and chicken tortellini alfredo.
The Ingredients
- Meat: Rotisserie chicken (or substitute chicken breasts or thighs).
- Produce: Broccoli florets, red bell pepper, garlic.
- Pantry: Pasta, white wine (or chicken broth).
- Pantry seasonings: Garlic powder, salt, pepper.
- Fridge: Butter, cream cheese, Whole milk, heavy cream, Parmesan cheese
Variations
Pesto Chicken Pasta: Stir in ⅓ cup of basil pesto and add 1 cup of cherry tomatoes.
Bacon and Mushroom Chicken Pasta: Add ½ cup of cooked, crumbled bacon and 1 cup of sautéed mushrooms.
Sun-Dried Tomato and Basil Chicken Pasta: Mix in ½ cup of chopped sun-dried tomatoes and a handful of fresh basil leaves.
Tips for Success
- Steam the broccoli and bell peppers just until they’re bright and tender-crisp to keep their vibrant color and texture.
- Reserve some pasta water. If the sauce gets too thick, a splash of starchy pasta water will loosen it up.
- Using pre-cooked chicken (like rotisserie or leftovers) saves time and makes this dish even easier.
- If you don’t have white wine, chicken broth works perfectly for a non-alcoholic option.
- Grating your own Parmesan adds better flavor and ensures it melts evenly into the sauce.
Storage
Fridge: To store the leftovers, let the pasta cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
Freezing: Place cooled pasta in a freezer-safe container. Label with the date, and freeze for up to 3 months.
Reheating: Reheat the pasta gently on the stovetop or in the microwave. Add a splash of milk, cream, or chicken broth to loosen the sauce as it warms. Stir frequently.
Chicken and Broccoli Pasta Skillet
Creamy chicken pasta with broccoli is your weeknight MVP. Quick, hearty, and unapologetically delicious. Toss it together, grab a fork, and let the compliments roll in. Dinner’s done, and you just crushed it.
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Creamy Chicken Pasta Skillet
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Ingredients
Cook the Pasta
- 8 ounces pasta, any shape, cooked according to manufacturers’ instructions
- 1 tablespoon olive oil
For the Sauce:
- 1 stick butter, 4 ounces
- ½ teaspoon minced garlic
- ½ cup white wine
- 1 cup whole milk
- ½ cup heavy cream
- 4 ounces cream cheese, softened and cut into cubes
- ½ teaspoon garlic powder
- 16 ounces rotisserie chicken, cut into bite size pieces
For the Vegetables:
- 2 cups broccoli florets, steamed
- ½ red bell pepper, thinly sliced and steamed
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
Instructions
- Cook the pasta according to the package directions, drain and return to the cooking pot. Toss with the olive oil to prevent sticking, cover the pan and reserve.
- Melt the butter in a large skillet then add the garlic and cook for 30 seconds. Pour in the wine, milk and cream. Stir in the cream cheese and garlic powder, stirring until the cheese has melted and the sauce is smooth and creamy.
- Reduce the heat to low and simmer, uncovered, for 8 to 10 minutes or until thickened slightly, stirring frequently.
- While the sauce is simmering, steam the broccoli and red pepper in a covered saucepan for 2 minutes, do not over cook. They should be bright-colored and crisp.
- When the sauce has thickened, stir in the Parmesan cheese. Taste the sauce and add salt/pepper as needed. Stir in the cooked chicken and simmer 1 or 2 minutes until the chicken has reheated.
- Add the cooked pasta, broccoli and red pepper, tossing to combine. Serve immediately.
Notes
- Chicken breasts or thighs can be substituted for rotisserie chicken. I like to keep a supply of cooked chicken breasts in the refrigerator for quick lunches or full-meal salads.
- Leftover baked chicken is also a good choice for this pasta skillet
- Chicken broth can be used in place of wine
- Frozen broccoli can be used if fresh is not available. Thaw throughly, then steam lightly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Anything that involves a bechamel, I’m in! this is really lovely and simple.
Thanks Mimi
Lotta flavor in this dish, and SO easy! We use those rotisserie chickens as an ingredient for other dishes often. Convenient, and pretty good flavor. Plus they’re much smaller than the whole chickens one finds in the meat counter — they’re a much more reasonable size (they’re more like 2 to 3 pounds rather than 4++ pounds). Anyway, terrific dish — thanks.
Thanks John
A wonderful meal! That creamy sauce sounds and looks so GOOD!
Thanks, Angie….this is a quick and easy dinner and it is delicious!