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Creamy Chicken and Broccoli Pasta

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A weeknight favorite that combines tender chicken, bright broccoli, and a creamy sauce, making it a comforting, easy one-pan meal.

Ingredients

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  • 12 oz pasta (penne, fusilli, or shells)
  • 2 cups broccoli florets, trimmed
  • 2 cups cooked chicken, shredded or diced
  • 2 Tbsp butter or olive oil
  • 3 cloves garlic, minced
  • 2 Tbsp all-purpose flour
  • 1 1/2 cups low-fat milk or half-and-half
  • 1/2 cup grated Parmesan or shredded cheddar
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)
  • Lemon zest or a squeeze of lemon (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta until one minute shy of al dente. Add broccoli florets in the last 2–3 minutes of cooking. Drain and set aside.
  2. In the same pot or a large skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in flour and cook for 1 minute, stirring.
  3. Whisk in milk slowly. Bring to a gentle simmer, stirring until thickened (about 2–3 minutes). Reduce heat.
  4. Stir in cheese until melted. Add cooked chicken and pasta with broccoli. Toss to coat. Season with salt, pepper, and red pepper flakes. Finish with lemon zest if using. Serve warm.

Notes

For a lighter sauce, use low-fat milk and a tablespoon of Greek yogurt. For gluten-free, swap pasta for gluten-free pasta and use GF flour or cornstarch. For dairy-free, use unsweetened oat or almond milk plus dairy-free cheese.

Nutrition

Find it online: https://diyprzepisy.com/creamy-chicken-broccoli-pasta/

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