My wife and I love this easy One-Pot Chicken and Broccoli Pasta for busy weeknights. It’s full of tender chicken, crisp broccoli, and a creamy sauce that coats each bite. Ready in about 20 minutes, it’s a reliable weeknight winner.
Looking for more easy dinner ideas? Try broccoli rice casserole or quick and easy shrimp scampi.
About This Recipe
This one-pot chicken and broccoli pasta comes together fast and keeps cleanup to a minimum. The pasta cooks right in the sauce rather than being boiled and drained, which leaves the natural pasta starches in the pot and results in a thicker, creamier sauce. It’s a straightforward, satisfying dish that balances protein and vegetables, and it’s ideal for nights when you want a homemade meal without a lot of fuss.
I used lean chicken breasts and a touch of heavy cream to achieve a rich, comforting texture without weighing the dish down. The method works with most short pasta shapes, but I prefer fusilli because its twists hold onto the sauce nicely. You can easily scale this recipe to feed more people, and small swaps—like using half-and-half instead of heavy cream—work if you prefer a lighter sauce.
Key Ingredients
Olive oil – For sautéeing the chicken and softening flavors.
Chicken breasts – Cut into bite-size pieces so they cook quickly and evenly.
Garlic – Finely minced to distribute flavor throughout the sauce.
Chicken broth and heavy cream – The liquid base that cooks the pasta and forms the creamy sauce.
Seasonings – Italian seasoning, salt, black pepper, and optional crushed red pepper flakes for a touch of heat.
Fusilli pasta – Any short pasta will work, but fusilli helps the sauce cling to each bite.
Broccoli florets – Cut into small pieces so they cook quickly and stay bright green.
Grated Parmesan – Stirred in at the end for saltiness and extra creaminess; freshly grated is best.
Instructions
STEP 1: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the chicken pieces and sauté for 3–4 minutes, leaving them undisturbed for the first minute so a light crust can form. Flip with a spatula and cook until the chicken is mostly cooked through. Add 1 tablespoon minced garlic and sauté for 30 seconds more.
STEP 2: Pour in 2 cups chicken broth and 1/2 cup heavy cream. Stir in 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes if using. Add 3 cups uncooked fusilli pasta, bring the mixture to a boil over high heat, then reduce to medium and let it simmer, bubbling gently, for 8–10 minutes. Stir occasionally so the pasta doesn’t stick.
STEP 3: Add 2–3 cups broccoli florets, cover the pot partially, and cook for 4–5 minutes until the broccoli is tender but still bright green.
STEP 4: Check the sauce consistency. If it’s too watery, remove the lid and let it simmer uncovered for a few minutes to thicken. If it becomes too thick, stir in a little water or additional broth to loosen it.
STEP 5: Remove the pot from the heat and stir in 1/4 cup grated Parmesan until melted and smooth. A squeeze of fresh lemon juice brightens the flavors if you like. Serve right away while warm and creamy.
📋 Recipe
Times & Servings
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Servings: 4 people
- Course: Main Course
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts, cut into bite-size pieces
- 1 tablespoon minced garlic (about 3 cloves)
- 2 cups chicken broth
- ½ cup heavy cream
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 3 cups uncooked fusilli pasta
- 2–3 cups broccoli florets, cut into small pieces
- ¼ cup grated Parmesan cheese
- Lemon slices or a squeeze of lemon (optional)
Directions
- Heat olive oil in a large pot over medium-high heat. Add chicken and sauté 3–4 minutes until mostly cooked. Add garlic and cook 30 seconds.
- Add chicken broth, heavy cream, Italian seasoning, salt, black pepper, red pepper flakes (if using), and the pasta.
- Bring to a boil, reduce to medium, and simmer 8–10 minutes, stirring occasionally so the pasta doesn’t stick.
- Add broccoli, cover partially, and cook 4–5 minutes until broccoli is tender-crisp.
- If the sauce is too thin, simmer uncovered a few minutes to thicken. If too thick, stir in a little water or broth.
- Remove from heat and stir in Parmesan. Finish with a squeeze of lemon if desired. Serve immediately.
Nutrition information is estimated using an ingredient database and should be considered a rough guide.