Creamy Broccoli and Chicken Penne is the kind of weeknight dinner that feels like a treat without the fuss. It comes together in one skillet with simple ingredients you likely already have, and every bite is rich, satisfying, and full of real flavor. I started making this on busy school nights, and now my crew asks for it on repeat.
This dish took shape on one of those chaotic evenings when the fridge had a lone broccoli crown, two chicken breasts, and a box of penne staring back at me. I threw it together, and honestly, it turned out better than anything I had planned that week. The creamy Parmesan sauce coats every piece of pasta just right, and the broccoli stays perfectly tender without going soft. It is hearty, cozy, and genuinely simple to pull off any night of the week. You are going to love this one!
Table of Contents
Ingredients for Creamy Broccoli and Chicken Penne
I always keep pantry staples like penne, Parmesan, and chicken broth on hand because recipes like this one come together so fast when the basics are ready. For this creamy broccoli and chicken penne, fresh broccoli makes a real difference over frozen, so I grab it whenever I am at the store. Here is everything you need:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts (diced into bite-sized pieces) – I recommend keeping the pieces even so they cook through at the same time
- Salt and freshly ground black pepper to taste
- 1/2 teaspoon paprika
- 3 cloves garlic (minced)
- 1 small onion (finely chopped) – my preference is a yellow onion for a mild, naturally sweet base
- 2 cups broccoli florets – in my experience, cutting them small helps them steam faster and tuck into the pasta more evenly
- 8 ounces penne pasta
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese – I always use freshly grated rather than pre-shredded for a silkier, creamier melt
- 2 tablespoons butter
- 1/2 teaspoon crushed red pepper flakes (optional)
- Fresh parsley (chopped, for garnish)
Step-by-Step Instructions
In my experience, starting with the pasta water before anything else keeps the whole process smooth and stress-free since everything moves quickly once the skillet heats up. Follow these steps and dinner will be on the table in about 40 minutes.
Step 1: Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions, usually around 10 to 11 minutes. Before draining, scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the pasta and reserve it.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Season the diced chicken with salt, pepper, and paprika, then add it to the hot pan in a single layer. Sear for 5 to 6 minutes, turning once, until golden on the outside and cooked through to 165 degrees F internally. Remove the chicken and set it aside on a plate.
Step 3: In the same skillet, reduce the heat to medium and melt the butter. Add the chopped onion and minced garlic and cook for about 3 minutes until soft and fragrant. Watch the garlic closely so it softens without browning, which can make it bitter.
Step 4: Add the broccoli florets and a small splash of water, about 2 tablespoons. Cover the skillet and let the broccoli steam for 3 to 4 minutes until bright green and just tender-crisp. Do not let it go too soft at this stage since it will finish cooking in the warm sauce.
Step 5: Reduce the heat to medium-low. Pour in the heavy cream and chicken broth, stirring gently to combine. Let the sauce simmer for 2 to 3 minutes until it thickens slightly and coats the back of a spoon. Stir in the grated Parmesan until fully melted and creamy. If the sauce looks like it is splitting, reduce the heat and stir slowly to bring it back together.
Step 6: Return the cooked chicken to the skillet and add the drained penne. Toss everything together until the pasta is well coated in the sauce. Add the reserved pasta water a splash at a time if the sauce feels too thick. Taste and adjust with salt, pepper, and crushed red pepper flakes if using. Garnish with fresh parsley and serve immediately while the sauce is silky and hot.
What to Serve with Creamy Broccoli and Chicken Penne
The best sides for creamy broccoli and chicken penne balance the richness of the Parmesan cream sauce with something light, crisp, or fresh. Here are a few of my favorite pairings:
Garlic Bread: A warm, crusty slice is made for soaking up extra creamy sauce. This easy garlic bread comes together in minutes and rounds out the meal beautifully.
Garlic Roasted Vegetables: Sweet, caramelized roasted vegetables add color and a touch of natural sweetness that balances the richness of the pasta perfectly. Try these garlic roasted vegetables as a simple sheet-pan side.
Simple Green Salad: A lightly dressed salad with lemon vinaigrette cuts right through the cream sauce and keeps the meal feeling balanced without any extra effort.
Cold Pasta Salad: If you are serving a crowd or want a make-ahead side, a bright cold pasta salad adds a fresh, tangy contrast to the warm, creamy penne.
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Steamed Asparagus: Tender asparagus spears add color and a mild earthiness that pairs naturally with the broccoli and Parmesan without competing with the main dish.
More Chicken Pasta Recipes You Will Love
If you enjoyed this dish, these skillet chicken pasta recipes belong in your weeknight rotation too:
- Creamy Cajun Chicken Pasta – bold, spiced, and just as easy to pull off on a busy night
- Garlic Butter Chicken and Broccoli – if you love the chicken and broccoli combo, this one is a must-try
- Creamy Garlic Parmesan Chicken Pasta – a reader favorite with a deeply savory garlic cream sauce
- Chicken Mozzarella Pasta – cheesy, comforting, and great for family dinner nights
- One Pot Tuscan Chicken Pasta – sun-dried tomatoes and cream make this one absolutely unforgettable
- Chicken Sausage Broccoli Orzo – another broccoli-based chicken dish with a lighter, orzo-style twist
- Creamy One Pot Broccoli Cheddar Orzo – cheesy broccoli comfort food in one pot, ready fast
Storage and Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The cream sauce will thicken as it cools, which is completely normal and easy to fix when reheating.
To reheat, warm the pasta in a skillet over medium-low heat with a splash of chicken broth or water to loosen the sauce back up. Stir gently and often so the cream sauce heats evenly without breaking. The microwave works in a pinch, but the stovetop gives much better results and keeps the sauce silky.
Pro tip: this dish also works great for meal prep. Cook the chicken and the sauce base ahead of time, then boil fresh pasta when you are ready to serve for the best texture all around.
Frequently Asked Questions
Can I use a different pasta shape?
Yes, rigatoni, rotini, or farfalle all work well. Look for shapes with ridges or curves that hold the creamy sauce nicely.
Can I substitute the heavy cream for something lighter?
You can use half-and-half for a lighter sauce, though it will be slightly thinner. Full-fat coconut cream also works as a dairy-free option, with a mild flavor difference.
How do I know the chicken is fully cooked?
The internal temperature should reach 165 degrees F on an instant-read thermometer. Visually, the pieces will be golden on the outside with no pink remaining in the center.
Conclusion
Creamy broccoli and chicken penne is one of those recipes that earns a permanent spot in your weekly rotation. Simple enough for a Tuesday night and satisfying enough to impress on the weekend, it delivers big flavor with minimal cleanup. Give this one a try tonight and let the creamy Parmesan sauce do all the talking!
Creamy Broccoli and Chicken Penne
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions, about 10 to 11 minutes. Before draining, scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the pasta and reserve.
- Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt, pepper, and paprika. Add to the hot pan in a single layer and sear for 5 to 6 minutes, turning once, until golden and cooked through to 165 degrees F internally. Remove and set aside on a plate.
- Reduce the heat to medium and melt the butter in the same skillet. Add the chopped onion and minced garlic and cook for about 3 minutes until soft and fragrant. Keep a close eye on the garlic so it does not brown.
- Add the broccoli florets and about 2 tablespoons of water. Cover the skillet and steam for 3 to 4 minutes until the broccoli is bright green and just tender-crisp. Do not overcook at this stage.
- Reduce the heat to medium-low. Pour in the heavy cream and chicken broth and stir to combine. Simmer for 2 to 3 minutes until the sauce thickens slightly and coats the back of a spoon. Stir in the Parmesan until fully melted and creamy. If the sauce looks like it is separating, lower the heat and stir slowly to bring it back together.
- Return the cooked chicken to the skillet and add the drained penne. Toss everything together until the pasta is well coated. Add the reserved pasta water a splash at a time if the sauce is too thick. Taste and adjust with salt, pepper, and red pepper flakes if using. Garnish with fresh parsley and serve immediately.
