Name: Chicken and Broccoli Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 2 tablespoons butter; 16 ounces pipe rigate pasta (or preferred pasta); 2 cups broccoli florets; Optional: salt and pepper to taste; Optional: garlic powder, Parmesan cheese, or heavy cream for extra flavor

Jump to Recipe·Leave a Review

A creamy, hearty, and comforting pasta dish that brings together tender chicken, fresh broccoli, and perfectly cooked pasta in a velvety sauce. This is one of those meals I can prepare quickly and it always leaves me satisfied.

Chicken and Broccoli Pasta

Why You’ll Love This Recipe

I love how this recipe combines simple ingredients to create a flavorful, filling meal that works for both busy weeknights and family dinners. The creaminess of the sauce pairs beautifully with the chicken and broccoli, making it both wholesome and indulgent. I also appreciate that it’s versatile—I can change up the pasta or add different vegetables depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 chicken breasts, boneless, skinless
2 tablespoons butter
16 ounces pipe rigate pasta (or my favorite pasta)
2 cups broccoli florets

Directions

I start by cooking the pasta according to package instructions until al dente, then drain and set aside.
In a large skillet, I melt the butter over medium heat and cook the chicken breasts until golden and cooked through.
I remove the chicken, slice it into bite-sized pieces, and return it to the skillet.
Next, I add the broccoli florets and sauté until they turn bright green and slightly tender.
I toss the cooked pasta into the skillet, mixing everything together until coated with the buttery sauce.
I serve it warm, making sure each plate has a good balance of chicken, broccoli, and pasta.

Servings and timing

This recipe makes about 4 servings. I usually spend 10 minutes on prep and 20 minutes cooking, so the entire dish is ready in around 30 minutes.

Variations

I sometimes use whole wheat pasta or penne instead of pipe rigate.
For extra flavor, I add garlic and Parmesan cheese to the sauce.
If I want more veggies, I throw in mushrooms, peas, or spinach.
To make it creamy, I stir in a splash of heavy cream or cream cheese.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer to warm it on the stovetop with a splash of water or milk to loosen the sauce. The microwave works too, but I stir halfway to heat it evenly.

FAQs

Can I use frozen broccoli?

Yes, I use frozen broccoli when fresh isn’t available. I just thaw it slightly and add it to the skillet.

What’s the best pasta shape for this recipe?

I like pipe rigate or penne because they hold the sauce well, but any pasta shape I have on hand works fine.

Can I make this recipe ahead of time?

Yes, I cook it ahead and store it in the fridge. I just reheat before serving, adding a little liquid if needed.

How can I make it more flavorful?

I season the chicken with garlic powder, onion powder, or Italian herbs, and I sometimes add a sprinkle of Parmesan.

Is this dish freezer-friendly?

Yes, I freeze it in airtight containers for up to 2 months. I thaw overnight in the fridge before reheating.

Conclusion

This chicken and broccoli pasta is one of my go-to recipes when I want something quick, delicious, and satisfying. I love that it’s flexible, simple to prepare, and family-friendly. Whether I keep it light with just butter or make it rich and creamy, it always turns out comforting and tasty.