This one pot chicken and broccoli pasta is quick, easy, and you will love the creamy garlic sauce! Ready in 30 minutes.
For more chicken and broccoli goodness, try my Chicken and Broccoli Alfredo Bake next.
I'm pleased with this creamy chicken and broccoli pasta! I think that it'll appeal to quite a lot of people. Chicken and broccoli are perennial favorites, and one pot meals are so convenient.
This chicken and broccoli recipe isn't fancy, but it's one of those stick-to-your-ribs kinda meals. Perfect for Canadian February days. I won't say this pasta is super healthy, but I did replace heavy cream with half-and-half, so it is definitely lighter than it could be.
Love broccoli? Try my Easy Creamy Shrimp and Broccoli Pasta, my Simple Sausage and Broccoli Pasta, this Easy Broccoli Cheddar Soup Recipe, or my Healthy Broccoli Salad.
How do you make one pot pasta?
Start by sautéing the chicken. You then add garlic, the liquid ingredients, and the pasta. The starch in the pasta will release and thicken the sauce as it cooks. Stir it occasionally, and pretty soon you'll see it transform!
I like to wait until towards the end to add more delicate ingredients that tend to overcook (broccoli in this case).
I'll admit I'm not always chicken's #1 fan, but even I couldn't resist sneaking a few bites of this chicken pasta recipe before it made it to a plate.
I like making one pot pasta recipes every now and then because 1) fewer dishes and 2) the magical way the starch in the pasta thickens up the sauce. When you get the liquid ratios correct, magic happens. 🙂
I added some red pepper flakes for a pop of spice and color, but feel free to leave those out if you'd prefer. I was actually considering grating a little bit of lemon zest on at the end, but I totally forgot.
Typical me, I come up with all these ideas and then forget to do them once I'm actually in the kitchen. Anyway, that's an option if you're interested. 😉
Other one pot pasta recipes you may like:
- One Pot Cajun Chicken Pasta
- One Pot Ham and Pea Pasta
- Chicken Bacon Gnocchi
- Creamy Tuscan Sausage Gnocchi (One Pan, 20 Minutes)
Hope you try this one pot broccoli and chicken pasta!
Let me know in the comments below if you have any questions.
One Pot Chicken and Broccoli Pasta
- 2 boneless/skinless chicken breasts cut into bite-size strips
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 4 dashes Italian seasoning
- 1 (10 fluid ounce) can chicken broth
- 2 cups half-and-half
- 3 cups uncooked fusilli pasta
- 1 small head broccoli cut into florets
- Salt & pepper to taste
- Red pepper flakes to taste
- Freshly grated parmesan cheese to taste
- Prep your chicken. Add it to a large pot along with the olive oil. Give it a good stir and sauté over medium-high heat for 3-4 minutes.
- Add the garlic, Italian seasoning, chicken broth, half-and-half, and pasta to the pot. Increase the heat to high and bring to a gentle boil. Once boiling, reduce heat to medium (or medium-low if it is still bubbling a lot). Let it simmer for 8 minutes, giving it the occasional stir so the pasta doesn't stick to the bottom of the pan.
- Meanwhile, prep your broccoli. Keep in mind that the smaller you chop the florets, the softer it'll be once the pasta is cooked (I prefer mine fairly crisp so don't cut them too small).
- Add the broccoli to the pot. Reduce the heat to medium-low, cover the pot, and cook for 4-5 minutes.
- Season the pasta with salt & pepper, and add the red pepper flakes if using. If the broccoli is still too crisp, cook it for another couple of minutes. Serve immediately with fresh parmesan.
- This recipe is accurate as tested on my stove. However, stoves (especially electric ones) can vary, so if you notice the pasta is not yet cooked and there doesn't seem to be enough liquid, I suggest using your best judgment and adding a bit more liquid as needed, a half cup at a time until the pasta is cooked.
- Some pastas absorb more liquid than others, so I suggest sticking to the type of pasta I recommend in this recipe.
So delicious!! I added cream cheese, spinach and extra Italian seasoning.
Excellent! So glad you liked it, Kelsie!
Thank you Natasha for this lighter creamy one pot meal. It was so delicious and I did so many things wrong, and yet we still all loved it!
I had chicken already cooked so we used that. I had stored it in a quart sized container so it was probably more than the recipe called for. I also put the cooked chicken in too soon. Here in the US pasta comes standard in 16 oz box/bag which is 4 cups. So I used all of it because I didn't want to waste pasta. I did add more liquid to account for that, but in the end I didn't add enough. Leftovers were great as we could add more liquid when reheating it. So I added a big note to myself to REALLY add more liquid next time and watch it more closely (as you wisely had noted we should do).
Looking forward to making it again! This is one of my favorite restaurant meals so it's great to be able to make it easily at home.
You're very welcome! I'm glad it worked out haha. 🙂
Simple and tasty for me and grandkids alike. Thank you. Used half fat cream fraiche here in UK.
I’m dairy free what I can use to replace the half and half. More broth?
Hi, I heard Silk brand makes a dairy-free whipping cream you could try maybe? You could try more broth, but I really can't say how it would be since the half-and-half is quite a large component of this recipe, and I haven't tested alternatives.
What is half and half? I'm in Australia, I have never heard of it. Is it cream and water?
It's half cream and half milk. I know... it's so confusing what creams are called outside one's own country. I'm Canadian, and I try to write this website for a US audience, and I had to learn the differences. Not sure what the Aussie equivalent is called/if it exists. A lighter cream would work too!
I would maybe try coconut milk/cream instead. I have made a cabonara with the coconut cream and it was amazing, only a small hint of the coconut.
Non dairy creamer in the coffee creamer section!! This is my go to for milk in most of my recipes!!
Russell Mead says
This is a staple in our kitchen! I use more garlic and Italian seasoning. Then I add cheese in the process of cooking the pasta. This makes the sauce cheesy and thicker. Awesome recipe!!!
I'm so happy you like it!! Thanks for letting me know. 🙂
I made this dairy free and gluten free. I replaced the half and half with full fat coconut milk then added a splash (about 1.5 tsp) of vinegar to offset the coconut taste and used Ronzoni gluten free pasta. I added lots of garlic and Italian seasoning since I did not add the cheese. It came out very creamy and tasty. This is definitely a keeper!
I'm so happy it worked out for you, Jo! 🙂
This was really tasty! I’m commenting because I had to make a few substitutions and it still came out really good- I used 2% milk instead of half and half, and whole wheat pasta instead of regular [...]. I added a little butter to make up for the missing fat from the half and half and extra Parmesan- yum! Also for reference 3 cups of dry pasta works out to about half a box- that always throws me when I’m seeing if I have what I need for the recipe.
So glad it worked out for you!! Thank you for leaving me a comment. 🙂 (I edited your comment because bloggers have been told not to use buzzwords associated w. the current events as it could negatively impact our search rankings).
I'm a kid and I cooked this meal with help from my dad. My family LOVE this Recipie. I now want this every night! So thanks for the AMAZING recipie.😁
That’s awesome, Aaron! Great job! 🤗
Would I be able to replace the half n half with something for my lactose intolerant self?
Hi Caroline, that's actually really hard for me to answer... especially in a recipe like this one that's done in one pot. The liquid measurements really matter, and the half-and-half reduces and mixes with the starch released from the pasta to make a nice sauce. I really couldn't speculate without testing, unfortunately. If there's a product you use and like that replaces cream/milk/etc., then you could definitely give it a try.
Michelle Rebelo says
My husband can’t do heavy cream which I know this recipe doesn’t call for but I found lactose free half and half I think made by silk. I hope other people see this and it helps. Thanks for the recipe. Going to try tonight.
Hi! Yes, I have heard of that. Let me know how it goes 🙂
I am sitting at my table right now and loving this casserole!! It was so easy and quick to make. This is definitely going into our weekly rotation.
I'm so happy you liked it, Lissa! 😀 Thanks for letting me know!
Emilie Jeanne Roy says
Hi, I was wondering what I could do if it came out really liquidy? could I add flour or cornstarch to thicken the sauce up? Thanks
Hi Emilie! Yes, cornstarch should help. Flour might be a little clumpy.
Hi - sounds delicious, what could I use instead of half and half? Milk or cream? We dont have half and half here
I’ve only tested it with half and half, so I would recommend mixing half cream with half milk. You could try with just milk, but I can’t be sure of the results. Let me know how it goes!
This looks great and I’m going to try it tonight. Does it work ok with frozen broccoli florets?
Hi Susan! Thank you!! Good question.. I haven't tested it. I think it should be fine. They may go a bit more soggy, but other than that, I don't see why it wouldn't work. Let me know!
Tracy Pouliot says
OMG so easy and my whole family loved it! That NEVER EVER HAPPENS.
Haha I am so glad to hear it, Tracy!! 🙂
Hi, I'm excited to try this recipe! Do you think it would work with a lentil pasta? Or do you need the starch for the sauce? Thank you!
Hi Moira! Hmmm that's a toughie. I've never cooked with lentil pasta, so I can't really speculate unfortunately. I know chickpea pasta can thicken sauces up, but not sure about the lentils. The starch in this recipe definitely impacts the sauce quite a bit. If you do try, let me know how it goes!
Looks good! I have some already crooked and shredded chicken I need to use up, I wonder if I could use that? Still put it in at the beginning (obviously it doesn't actually need to be cooked through, just warmed up) or later on maybe? Also, is it 3 cups of pasta before being cooked?
Hi Ali! Sure, I'd add the chicken in towards the end. 3 cups uncooked pasta. Just updated the recipe card to make it more clear. Let me know how you like the recipe!
Am I putting the pasta in uncooked?
Can I make this ahead of time and then freeze it?
Hi! I’m not sure reheating the broccoli or that sauce would be ideal. I think the taste would be ok, but the texture may change a bit.
Lauren Mikula says
Thank you! This was delicious and easy!! My 1.5 year old loved it too!
I'm so happy to hear that!! Thanks for taking the time to leave me a comment, Lauren. 🙂
Matt Robinson says
Absolutely love easy weeknight dinners like this!
Thanks so much, Matt!
Lindsay Cotter says
This one pot dinner is perfect for busy weeknights! Love how easy it is to make and the incredible flavors!
Thanks so much!! 🙂
Gina @Running to the Kitchen says
I'm always down for one pot meals! This looks amazing!
Stine Mari says
This looks amazing! And I love the plate, so rustic.
Thanks so much!! I found the plate at a local store that sells handmade pottery. I thought it was a good find too!
Can u plz post an vegetarian pasta recipe
I'll work on some more. 🙂 Here's a couple in the meantime: https://www.saltandlavender.com/healthy-caprese-skillet-lasagna/ https://www.saltandlavender.com/spicy-eggplant-pasta/
Love it when one-pot meals turn out this good looking and tasty!
Thanks so much, Naomi!
Mary Ann | The Beach House Kitchen says
I love easy one pot meals like this one Natasha! Perfect for those busy weeknights!
Thanks so much, Mary Ann!
Leigh Ann Chatagnier says
What a great weeknight meal! I'm all about anything I can make in one pot!
Thank you!! Same here. 😉
Jennifer Farley says
These are such wonderful flavors!
Thank you!! 🙂
Jennifer @ Show Me the Yummy says
One pot pasta for the win!
Great enjoyed this very much!
That's great! Thanks for letting me know!