Light Chicken and Broccoli Pasta Recipe

Say hello to a lighter, creamy chicken and broccoli pasta that still feels comforting and satisfying. This easy weeknight pasta is made with tender chicken breast, fresh broccoli, fusilli pasta, a little cream, chicken stock, garlic, onion, and freshly grated parmesan cheese. It is creamy without being overly rich, and it comes together in just under 30 minutes.

A plate of cooked chicken and broccoli pasta with freshly grated parmesan cheese on top. A fork on the right, on top of a loosely folded kitchen towel.

If you love creamy pasta but want something a little fresher and more balanced, this chicken and broccoli pasta is a great option. There is no butter in the sauce, and the dish is packed with plenty of broccoli and lean chicken. The pasta absorbs the creamy sauce as it finishes cooking in the pan, giving every bite a smooth, savoury coating without needing a heavy Alfredo-style sauce.

Ingredients

Fusilli pasta or spiral pasta is ideal for this recipe because the shape catches the creamy sauce beautifully. The size also works well with the chicken strips and broccoli florets, making the pasta easy to serve and eat.
Chicken stock adds savoury flavour to the sauce. Vegetable stock can also be used if that is what you have on hand.
Thickened cream/heavy cream helps create a smooth, creamy sauce that thickens as it cooks. Single cream or pouring cream can be used, but the finished sauce will be slightly thinner.
Parmesan cheese is best when freshly grated. It melts more easily into hot pasta and has a fresher, richer flavour than pre-shredded cheese.
Chicken breasts are cut into small strips, roughly similar in size to the pasta. Chicken thighs or tenderloins can also be used if preferred.

Step by step instructions

Fusilli (spiral) pasta cooking in a pot of water

STEP 1. Bring a large pot of water to the boil and cook the pasta according to the packet instructions. Salt the pasta water before adding the pasta; about 1 tablespoon is enough for a large pot.
STEP 2. While the pasta cooks, prepare the broccoli. Quarter the head of broccoli and place it in a small pot with enough boiling water to reach about halfway up the broccoli. This method partly boils and partly steams it. Season the water with a little salt, cover with a lid, and cook on high for 2 minutes.
STEP 3. Drain the broccoli and cut it into small, bite-sized florets. Be careful, as the broccoli will be hot. Tongs can help hold it steady while cutting.

Finely diced ontions and minced garlic sauteing on a nonstick pan

Chicken strips cooking on high heat with onions and garlic

Broccoli, cream and stock added into the pan

Cooked pasta being mixed through with broccoli, chicken strips and creamy sauce

STEP 4. Heat olive oil in a large skillet or pan. Add the finely diced onion and minced garlic, then sauté over medium heat until soft and fragrant.
STEP 5. Add the chicken breast strips and cook over high heat for about 2 minutes. Letting the chicken take on a little colour adds more flavour to the finished pasta.
STEP 6. Add the broccoli florets, chicken stock, cream, salt, and pepper. Stir well for a few seconds, then bring the mixture to the boil.
STEP 7. Add the cooked pasta to the pan. Reduce the heat to medium and toss everything together for 3 to 4 minutes, or until most of the creamy sauce has been absorbed by the pasta. Taste and adjust the seasoning with more salt or pepper if needed.

That is all it takes to make a creamy chicken and broccoli pasta that is rich enough to feel comforting but still lighter than many classic creamy pasta recipes. The sauce coats the pasta, the chicken adds protein, and the broccoli brings freshness and texture.

Serve the pasta immediately with plenty of freshly grated parmesan cheese on top.

Close up image of chicken and broccoli pasta on a plate.

Freshly grated vs pre-shredded parmesan cheese

Freshly grated parmesan cheese is the best choice for this chicken and broccoli pasta. It has a stronger, cleaner flavour and melts more smoothly when tossed with hot pasta. Pre-shredded parmesan can be convenient, but it often does not melt as well and may not give the same silky finish. Since this recipe is simple, using a good parmesan makes a noticeable difference.

Ideal pasta to use

Fusilli, also known as spiral pasta, is the preferred shape for this recipe. Its twists hold onto the creamy sauce, parmesan, and small pieces of chicken and broccoli. The shape also makes the dish easy to eat because everything is cut to a similar size.

That said, this recipe is flexible. Penne, bow tie pasta, shells, or linguine can all work well. Use the pasta shape you enjoy most or whatever you already have in the pantry. The flavour of the chicken, broccoli, garlic, cream, stock, and parmesan will still come through beautifully.

A plate of cooked chicken and broccoli pasta with freshly grated parmesan cheese on top. A fork on the left and a loosely folded kitchen towel on the right side of the plate.

A cooked chicken and broccoli pasta inside a large pan/skillet on the op left hand corner of image.

Love pasta? Here are some more!

Easy garlic prawn/shrimp pasta – a quick 15-minute meal
Spaghetti bolognese – a classic pasta dish that benefits from plenty of simmering time
Creamy chicken and mushroom pasta – another lighter creamy pasta idea

Thank you for checking out this recipe. If you make it, feel free to leave your thoughts or questions in the comments section below.

Happy cooking!

Gen

📖 Recipe

A plate of chicken and broccoli pasta with grated parmesan cheese on top.

Healthy-ish chicken and broccoli pasta

A lighter creamy chicken and broccoli pasta loaded with chicken breast and broccoli. It is easy to make, satisfying, and ready in just under 30 minutes, making it a great weeknight dinner.

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: 5 people

Calories: 486kcal

Ingredients

400 g / 14 oz chicken breast cut into strips, about 2 breasts
300 g / 10 oz broccoli cut into small florets, about 1 large head
300 g / 10 oz fusilli pasta also known as spiral pasta
2 tablespoons olive oil
1 brown onion finely diced
2 cloves garlic minced
½ cup chicken stock vegetable stock can also be used
1 cup thickened/heavy cream
salt and pepper to taste
freshly grated parmesan cheese, to serve

Instructions

Cook the pasta according to the packet instructions. Season the boiling water with about 1 tablespoon of salt before adding the pasta.
While the pasta cooks, quarter the broccoli and steam/boil it in a small covered pot for 2 minutes. Use enough water to reach halfway up the broccoli and add the broccoli only once the water is boiling.
Drain the broccoli, cut it into small bite-sized florets, and set aside.
Heat olive oil in a large skillet or pan. Sauté the onion and garlic over medium heat until soft and fragrant.
Add the chicken strips and cook over high heat for 2 minutes, allowing the chicken to brown slightly for extra flavour.
Add the broccoli florets, chicken stock, cream, salt, and pepper. Stir well and bring to the boil.
Reduce the heat to medium and add the cooked pasta. Toss well for about 4 minutes, or until most of the creamy sauce has been absorbed by the pasta.
Serve hot with freshly grated parmesan cheese.

Notes

Note 1. Thickened/heavy cream: This gives the pasta a thicker, creamier consistency. Single cream or pouring cream can be used, but the sauce will be a little thinner. For a slight tang, add about 1 teaspoon of lemon juice or use crème fraîche instead.
Note 2. Steam/boil broccoli: Use enough water to reach halfway up the broccoli so it partly steams and partly boils. Season the water with salt to avoid bland broccoli.
Note 3. Chicken breast substitute: Chicken tenderloins or chicken thigh meat can be used instead of chicken breast.
Note 4. Pasta shapes: Fusilli works especially well, but linguine, shells, penne, or bow tie pasta are also suitable.
Nutritional value is for 1 serving. Sodium is excluded because the amount of salt depends on individual taste.

Nutrition