Creamy Chicken Broccoli Pasta is a simple dinner idea that can be easily turned into tasty lunch the next day. And the best part is that this one-pot meal reheats like a charm. Just add milk, more cream, or chicken broth.
The recipe requires just a handful of simple ingredients which you most probably already have in the fridge. If you love how easy this chicken broccoli recipe is you should try my other popular recipes including cheesy Cheddar Chicken, the ultimate Alfredo Bake and cheesy Chicken With Spinach.
This creamy chicken pasta is made with gluten-free pasta, but for a lighter meal, swap it for rice or just steamed or roasted veggies. However for a classical Italian restaurant feel, use fusilli, penne, or spaghetti pasta.
There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!
Jump to:
Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Chicken thighs - I used chicken thighs with bone which takes longer time to cook. If you have boneless skinless chicken breasts or thighs the cooking time will need to be adjusted to about 5 minutes per side (top and bottom).
- I did remove the skins, but it is optional.
- For the broccoli - usually in this kind of dish you can blanch the broccoli (I explain on ''how to do it'' below in the Tips section), as we will not be cooking it for a long time. However, there's not enough time sometimes, and I just add the washed and dried broccoli to my sauce and simmer it for longer until it’s softened. That works too.
- I love using Barilla pasta but there are so many other brands to choose from. Other pasta types: rotini, angel hair pasta, fettuccine or any kind of spaghetti, elbows.
- If you like recipes with broccoli be sure to check out everyone's favorite Butternut Squash Casserole, Broccoli Patties, or simply type the word e.g. ''broccoli'' into the search bar.
- I used my recipe for Gluten Free Chicken Alfredo Pasta Bake as a base when creating this one-pot meal.
Instructions
Cook the pasta in a large pot of water (salted) according to the package directions until cooked through. Rinse under cold water and set aside. Reserve 1 cup of pasta water for later.
Chicken. Wash and pat dry the chicken. Season with salt, black pepper, and 1 teaspoon of dried Italian herbs.
In a large skillet over medium-high heat add oil. Once the oil is hot and sizzling, add chicken thighs ‘’skin’’ side down, and cook these for 8 minutes untouched.
Flip these over and cook for additional 7-12 minutes or until the chicken's internal temperature reaches 165 degrees Fahrenheit. This takes time and time will vary if using boneless skinless thighs or breasts. I recommend placing the lid or splatter guard over the skillet as there will be a lot of oil everywhere. Set the chicken aside.
Reduce the heat to medium-low and wipe the skillet briefly with paper towels. Add a dash of cooking oil and 2 tablespoons of butter. Once melted cook the onions for 1-2 minutes until it starts to soften. Follow with garlic and cook for another 30 seconds until fragrant.
Creamy sauce. Pour in the broth and simmer until it’s reduced in half. You can also use a rose or white wine here and let it evaporate almost entirely. Once reduced in half add the heavy cream and parmesan.
Take it to a boil and simmer on low until the sauce has thickened. The sauce is ready when it coats the back of a wooden spoon or spatula. Add in blanched broccoli florets and cooked pasta.
Stir gently until all the ingredients are coated in sauce. If the sauce seems too thick, add reserved pasta cooking water to thin it out. If too thin, you have not simmered it enough before adding the rest ingredients. The only option is to let it simmer on low until thickened slightly more. The pasta will absorb a lot of sauce once cooled.
Serve with more fresh herbs and grated parmesan on top. You can also make quick roasted cherry tomatoes as I did in my Italian Chicken Pasta recipe to serve on top of the pasta.
Tips
- Make sure to season pasta generously with salt and pepper.
- Add more herbs – fresh or dried dill, and basil, rosemary or thyme will add a burst of flavor to the dish.
- The broccoli needs to be a little softened but still very crunchy. It all comes down to personal preference in the end, and if you like it soft, simmer it for longer or add it to the sauce earlier to cook for extra minutes while the sauce thickens.
- Substitutions. Don’t like chicken? Use turkey even ground turkey, ground beef, or Italian sausage instead. For vegetarian protein sources, I’d recommend crumbled tofu, meaty mushrooms, canned white beans, and cooked lentils.
- Other ingredients to consider adding: baby spinach, peas, curly kale, zucchini, cherry tomatoes, and mozzarella cheese.
- A good parmesan cheese grated from the block will melt better in the creamy sauce.
- For extra flavor use seasoned salts such as garlic salt or my homemade celery salt.
Blanch the broccoli. Take a medium saucepan/pot and fill it with water, enough to cover the broccoli later. Add salt and take it to a boil. Reduce the heat and lower the veggies in the water. Cook on medium heat for 3 minutes, remove the vegetables with kitchen tongs, and place them into ice-cold water. Once cooled drain and pat dry with a towel. That’s it!
Serving Suggestions
We love to serve a variety of side dishes for chicken alfredo.
This pasta is best enjoyed on its own however an easy green salad, side of vegetables, Green Beans, Corn Salad, or Vegetable Salad would be that delicious cherry on top!
Roasted Asparagus - make this to be served on the side to increase the veggies intake to the max.
Freezing And Storing Instructions
When the chicken broccoli pasta is ready, let it cool completely and then place it into an airtight container in your fridge for up to 3 days and in the freezer for up to 2-3 months.
FAQs
No, alfredo sauce essentially consists of heavy cream, butter, cheese and seasonings. It doesn't have gluten although it is often served in pasta dishes.
Yes, you can but I'd recommend making a roux for this. In the skillet melt 2 tablespoons of butter and stir in a tablespoon of flour. Only then add milk (same amount as cream in this recipe) gradually. For a thicker sauce add more flour. It will still have a great flavor and consistency.
Let the pasta cool completely and then place it into an airtight container in your fridge for up to 3 days and in the freezer for up to 2-3 months.
You can use milk, coconut milk or any plant-based milk instead of heavy cream in pasta. However, milk will not give you the same creamy result as it would heavy cream. What I would do in this case is add a tablespoon or two of flour when adding the oil and butter to make a roux. The sauce should thicken better this way.
You can freeze chicken alfredo pasta but after defrosting and reheating it may separate and not be as thick and flavorful as it was when first made. You'll need to add extra cream to get back the initial consistency.
Gluten Free Chicken Dinners
For more easy gluten-free chicken recipes check out my Chicken recipe index. One of my all-time favorites include Chicken Cutlets, easy creamy Chicken Thighs recipes, or these delicious creamy Chicken Tacos. For more pasta recipes, simply type the word ''pasta'' in the menu search box.
I hope you'll enjoy this chicken broccoli pasta recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!
Thank you for reading,
Love,
Julia
One-Pot Chicken Broccoli Pasta (Gluten Free)
INGREDIENTS
- 8 oz pasta gluten free if desired
- 2 tablespoon butter
- 2 medium chicken thighs I used bone in but removed the skin, see notes
- 2 cups broccoli blanched
- ½ tablespoon cooking oil
- 1 teaspoon garlic
- ½ cup chicken or veggie broth
- 1 cup heavy cream
- ⅓ cup parmesan cheese grated
- salt and black pepper to taste
- ¼ cup brown onion diced
- 2 teaspoon dried herbs divided
- Fresh parsley for serving optional
INSTRUCTIONS
- Cook the pasta in a large pot of water (salted) according to the package directions until cooked through. Rinse under cold water and set aside. Reserve 1 cup of pasta water for later.
- Chicken. Wash and pat dry the chicken. Season with salt, black pepper, and 1 teaspoon of dried Italian herbs.
- In a large skillet over medium-high heat add oil. Once the oil is hot and sizzling, add chicken thighs ‘’skin’’ side down, and cook these for 8 minutes untouched.
- Flip these over and cook for additional 7-12 minutes or until the chicken's internal temperature reaches 165 degrees Fahrenheit. This takes time and time will vary if using boneless skinless thighs or breasts. I recommend placing the lid or splatter guard over the skillet as there will be a lot of oil everywhere. Set the chicken aside.
- Reduce the heat to medium-low and wipe the skillet briefly with paper towels. Add a dash of cooking oil and 2 tablespoons of butter. Once melted cook the onions for 1-2 minutes until it starts to soften. Follow with garlic and cook for another 30 seconds until fragrant.
- Creamy sauce. Pour in the broth and simmer until it’s reduced in half. You can also use a rose or white wine here and let it evaporate almost entirely. Once reduced in half add the heavy cream and parmesan.
- Take it to a boil and simmer on low until the sauce has thickened. The sauce is ready when it coats the back of a wooden spoon or spatula. Add in blanched broccoli florets and pasta.
- Stir gently until all the ingredients are coated in sauce. If the sauce seems too thick, add reserved pasta cooking water to thin it out. If too thin, you have not simmered it enough before adding the rest ingredients. The only option is to let it simmer on low until thickened slightly more. The pasta will absorb a lot of sauce once cooled.
- Serve with more fresh herbs and grated parmesan on top.
Video
NOTES
- Chicken thighs - I used chicken thighs with bone which take longer time to cook. If you have boneless skinless chicken breasts or thighs the cooking time will need to be adjusted to about 5 minutes per side (top and bottom).
- When the pasta is ready, let it cool completely and then place it into an airtight container in your fridge for up to 3 days and in the freezer for up to 2-3 months.
- Make sure to season pasta while cooking generously with salt and pepper!
- Add more herbs – fresh or dried dill, and basil will add a burst of flavor to the dish.
- Blanch the broccoli. Take a medium saucepan/pot and fill it with water, enough to cover the broccoli later. Add salt and take it to a boil. Reduce the heat and lower the veggies in the water. Cook on medium heat for 3 minutes, remove the vegetables with kitchen tongs, and place them into ice-cold water. Once cooled drain and pat dry with a towel. That’s it!
- The broccoli needs to be a little softened but still very crunchy. It all comes down to personal preference in the end, and if you like it soft simmer it for longer or add to sauce earlier to simmer extra minutes while the sauce thickens.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia | The Yummy Bowl
Easy chicken broccoli skillet dinner for any day of the week!