I love making this Cheesy Garlic Chicken & Broccoli Pasta when I want something creamy, comforting, and packed with flavor. It’s a one-pan style meal that brings together tender chicken, perfectly cooked pasta, fresh broccoli, and a rich, cheesy garlic sauce. I find it perfect for busy weeknights when I want something satisfying without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups uncooked pasta (penne, rotini, or shells)
1 lb chicken breast, cut into bite-sized pieces
2 tbsp olive oil or butter
4 garlic cloves, minced
2 cups broccoli florets (fresh or frozen)
2 cups chicken broth
1 cup milk (or half-and-half)
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Optional: pinch of red pepper flakes or Italian seasoning
Directions
I start by heating olive oil or butter in a large skillet over medium heat. I season the chicken with salt and pepper, then sauté it until golden and fully cooked. Once done, I remove it from the skillet and set it aside.
In the same skillet, I sauté the minced garlic for about 30 seconds until fragrant. I add the uncooked pasta, chicken broth, and milk, then stir everything together and bring it to a gentle simmer.
Next, I stir in the broccoli florets. I cover the skillet and let everything cook for about 10 to 12 minutes, stirring occasionally, until the pasta is tender and the broccoli is cooked through.
Once the pasta is ready, I return the cooked chicken to the skillet. I stir in the shredded cheddar and grated Parmesan, mixing until the cheese melts into a creamy sauce. I taste and adjust with more salt, pepper, or optional spices if I feel like adding extra flavor.
I serve it hot, sometimes topping it with a little extra Parmesan or fresh parsley.
Servings and timing
I usually get about 4 generous servings from this recipe.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
I sometimes swap the chicken for mushrooms or tofu when I want a vegetarian version. I also like mixing different cheeses such as mozzarella or gouda for a deeper flavor. If I want a little heat, I add red pepper flakes. For extra creaminess, I use half-and-half instead of milk.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. When reheating, I add a splash of milk or broth to loosen the sauce and warm it gently on the stovetop or in the microwave. I stir halfway through reheating to keep the sauce smooth and creamy.
FAQs
Can I use a different type of pasta?
I often use whatever pasta I have on hand. Short shapes like penne, rotini, or shells work best because they hold onto the sauce nicely.
Can I make this recipe ahead of time?
I can prepare it a few hours in advance and reheat it before serving. I just add a bit of liquid while reheating to keep the sauce creamy.
Can I use frozen broccoli?
I use frozen broccoli often. I add it straight to the skillet and let it cook with the pasta.
How do I know when the chicken is fully cooked?
I make sure the chicken is no longer pink in the center and reaches an internal temperature of 165°F.
Can I make it lighter?
I lighten it up by using low-fat milk and slightly reducing the amount of cheese. It still turns out creamy and flavorful.
Conclusion
I find this Cheesy Garlic Chicken & Broccoli Pasta to be one of those dependable meals I can always count on. It’s creamy, hearty, and full of comforting flavors, yet simple enough for any night of the week. Whenever I want a quick dinner that feels homemade and satisfying, this is one of my favorite recipes to make.
📖 Recipe:
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Cheesy Garlic Chicken & Broccoli Pasta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
A creamy, comforting one-pan pasta dish made with tender chicken, fresh broccoli, and a rich garlic cheese sauce. Perfect for busy weeknights when you want something hearty and satisfying.
Ingredients
2 cups uncooked pasta (penne, rotini, or shells)
1 lb chicken breast, cut into bite-sized pieces
2 tbsp olive oil or butter
4 garlic cloves, minced
2 cups broccoli florets (fresh or frozen)
2 cups chicken broth
1 cup milk (or half-and-half)
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Optional: pinch of red pepper flakes or Italian seasoning
Instructions
- Heat olive oil or butter in a large skillet over medium heat. Season the chicken with salt and pepper, then sauté until golden and fully cooked. Remove from the skillet and set aside.
- In the same skillet, sauté the minced garlic for about 30 seconds until fragrant.
- Add the uncooked pasta, chicken broth, and milk. Stir well and bring to a gentle simmer.
- Stir in the broccoli florets. Cover and cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender and the broccoli is cooked through.
- Return the cooked chicken to the skillet. Stir in the shredded cheddar and grated Parmesan until melted and creamy.
- Taste and adjust with additional salt, pepper, or optional spices as desired. Serve hot, topped with extra Parmesan or fresh parsley if desired.
Notes
Swap chicken for mushrooms or tofu for a vegetarian variation.
Try mozzarella or gouda for a different cheese flavor profile.
Add red pepper flakes for extra heat.
Use half-and-half instead of milk for a richer sauce.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Add a splash of milk or broth when reheating to keep the sauce creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 115 mg
