Name: One Pot Broccoli Pasta – Best Recipe Ever
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 12 ounces penne or fusilli pasta; 3 cups fresh broccoli florets; 2 tablespoons olive oil; 3 garlic cloves, minced; 4 cups chicken or vegetable broth; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 tablespoons fresh lemon juice; Salt and black pepper, to taste; 1/4 teaspoon red pepper flakes (optional); Fresh parsley, chopped (for garnish)

Jump to Recipe·Leave a Review

This one pot broccoli pasta is a creamy, comforting dinner that comes together with minimal effort and maximum flavor. Pasta and broccoli cook together in a single pot, soaking up a luscious broth-based sauce enriched with cream, garlic, Parmesan, and lemon. It’s the kind of dish I turn to on busy nights—quick, cozy, and undeniably delicious.

One Pot Broccoli Pasta – Best Recipe Ever

Why You’ll Love This Recipe

I love how everything cooks in one pot—less cleanup and more flavor. The pasta soaks up the garlicky broth while the broccoli gets tender and vibrant. A splash of cream and a handful of Parmesan turn it into something truly indulgent without being heavy. Plus, I can easily adapt it with proteins or veggies I have on hand.

Ingredients

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

12 ounces penne or fusilli pasta
3 cups fresh broccoli florets
2 tablespoons olive oil
3 garlic cloves, minced
4 cups chicken or vegetable broth
½ cup heavy cream
½ cup grated Parmesan cheese
2 tablespoons fresh lemon juice
Salt and black pepper, to taste
¼ teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)

Directions

I heat the olive oil in a large pot over medium heat and sauté the garlic for about 30 seconds until fragrant.
Then I add the pasta, broccoli, and broth. I stir everything together and bring it to a gentle boil.
I reduce the heat to medium-low and let it simmer, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed—about 10 to 12 minutes.
Next, I stir in the heavy cream, lemon juice, and Parmesan cheese. I let the sauce thicken for 2 minutes.
I season with salt, pepper, and a pinch of red pepper flakes if I want a little heat.
Just before serving, I stir in the chopped parsley for a fresh, herby finish.

Servings and timing

This recipe serves about 4 people generously.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

I sometimes use whole milk or half and half instead of heavy cream for a lighter version.
For more protein, I add shredded rotisserie chicken, cooked sausage, or sautéed shrimp.
If I’m out of broccoli, I substitute it with spinach, broccoli rabe, or asparagus.
When I want extra zing, I stir in sun-dried tomatoes or a spoonful of pesto.
I use gluten-free pasta to suit dietary needs without compromising flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of broth or cream and warm it gently on the stove or in the microwave until heated through. The pasta stays creamy and delicious even the next day.

FAQs

How can I keep the broccoli from getting mushy?

I like to cut the florets a bit larger and avoid overcooking. Since everything cooks together, the broccoli softens just enough without falling apart.

Can I make this dish vegan?

Yes, I swap the cream with coconut milk or a plant-based cream alternative and use nutritional yeast instead of Parmesan.

What pasta shapes work best?

I usually go with penne or fusilli because they hold sauce well, but any short pasta like farfalle or rigatoni works great too.

Can I freeze this?

I don’t recommend freezing it since the cream sauce may separate and the pasta texture changes. It’s best enjoyed fresh or within a few days from the fridge.

Is this dish kid-friendly?

Definitely. I usually skip the red pepper flakes when making it for kids and they love the cheesy, creamy flavor with tender broccoli.

Conclusion

This one pot broccoli pasta is everything I want in a weeknight meal—easy, creamy, flavorful, and packed with veggies. It’s adaptable, satisfying, and always hits the spot. Whether I’m cooking for family or just myself, it’s a recipe I keep coming back to.