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The perfect weeknight dinner comes together in this creamy, comforting Chicken and Broccoli Pasta. With tender chicken, perfectly cooked broccoli, and a rich parmesan sauce that hugs every piece of pasta, this dish delivers restaurant quality with home-cooked love.
I started making this recipe during busy school nights, and it's become such a family favorite that my kids now help prep the broccoli and grate the cheese. The smile on their faces when that creamy sauce comes together is priceless!
Essential Ingredients
- Penne pasta: The ridges catch every bit of sauce. Cook it al dente for best texture
- Fresh broccoli: Cut into even-sized florets for consistent cooking
- Chicken breasts: Look for even thickness for proper cooking
- Parmesan cheese: Fresh-grated melts better than pre-grated
- Whole milk: Creates the perfect sauce consistency
- All-purpose flour: Works with butter to thicken the sauce
- Fresh garlic: Minced just before cooking for best flavor
- Yellow onion: Adds subtle sweetness to the sauce
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Let's Make It
Start by bringing a large pot of generously salted water to a rolling boil. Your pasta water should taste like the sea - this is your only chance to season the pasta itself
While water heats, prep your ingredients: dice onion finely, mince garlic, cut broccoli into bite-sized florets, and cube chicken if not already done
Drop pasta into boiling water and set your timer for 3 minutes less than package directions. We'll finish cooking it in the sauce
When pasta has 5 minutes left, add your broccoli florets right into the pasta water. This saves a pan and ensures perfectly crisp-tender broccoli
Meanwhile, heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add garlic and cook just until fragrant
Sprinkle flour over the onion mixture and cook, stirring constantly, for 2 minutes to remove raw flour taste. This is your roux - the base for our creamy sauce
Slowly pour in milk while whisking constantly to prevent lumps. Keep whisking until sauce thickens enough to coat the back of a spoon
The Art of Perfect Sauce
Creating silky smooth sauce starts with a good roux. The key is cooking the flour just long enough to remove the raw taste but not so long that it colors. When adding milk, pour slowly and whisk continuously - patience here prevents lumps.
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Making It Your Own
While this recipe is perfect as is, it's also incredibly versatile. I've made it with different pasta shapes, added sun-dried tomatoes, or swapped in different cheeses. Each variation brings something new to the table.
My Italian grandmother always said pasta should still have a little bite when you drain it. This recipe proves her right every time - it continues cooking in the hot sauce.
After countless family dinners, I've found this dish is all about timing. Starting with the pasta, adding broccoli at just the right moment, and creating that perfect sauce - it all comes together like a well-orchestrated symphony. Whether you're feeding a hungry family or meal prepping for the week, this chicken and broccoli pasta delivers comfort and satisfaction in every bite. Remember, it's the little details - like properly salted pasta water and freshly grated cheese - that elevate this from good to absolutely delicious.
Recipe Tips & Questions
- → Can I make this ahead of time?
- Yes, but it's best served fresh. Store leftovers in the fridge for up to 3 days and reheat with a splash of milk.
- → Can I use different pasta shapes?
- Yes, any medium-sized pasta works well - try fusilli, rotini, or bow ties.
- → How do I prevent the sauce from becoming dry?
- When reheating, add a splash of milk and stir well to maintain the creamy texture.
- → Can I use frozen broccoli?
- Yes, just add it to the pasta water in the last 3 minutes instead of 5 minutes.
- → Can I use pre-cooked chicken?
- Absolutely! Rotisserie chicken or leftover grilled chicken works great in this recipe.