With a handful of kitchen staples, this Creamy Chicken and Broccoli Pasta dish comes together in just 45 minutes. Whenever I need dinner quickly, I turn to this super easy dish. This is a filling dinner the whole family will love.
My family loves anything with a rich and creamy alfredo sauce. While this isn’t a true alfredo sauce, it is close. I make this sauce a bit thinner by combining chicken stock and milk with the cream.
The chicken stock adds nutrition and flavor making a light sauce that still coats the pasta nicely. Because this sauce is thinner than a traditional alfredo sauce it is much easier to reheat. Which I love! Trust me, this sauce is not lacking in flavor. It is still a delicious and creamy sauce that you will love! Oh, and I add a little bacon to the sauce. Bacon makes everything better, right?
More Delicious Pasta Dishes to Try!
Stuffed Shells with Italian Sausage
Cajun Shrimp and Sausage Pasta
Ingredients Needed
This recipe uses ingredients that I always have in my kitchen, making this a super easy dish to throw together. Check out my post on Pantry Essentials to help keep your kitchen stocked for easy “From Scratch” cooking.
- Bacon- Bacon for flavor! I like to cook the bacon first to render off the fat. Then I cook the chicken in the bacon fat for added flavor!
- Chicken Breasts- I love using chicken breasts in this recipe. Boneless skinless chicken thighs can be substituted.
- Onion- For flavor! Yellow or white onions are perfect for this recipe.
- Garlic- Fresh garlic for flavor.
- Chicken Stock- A good quality chicken stock adds nutrition and flavor to the sauce. If using salted chicken stock, you may need to adjust the salt in the recipe.
- Milk & Cream- To make the delicious sauce!
- Flour- To thicken the sauce.
- Broccoli- I love putting broccoli in creamy pasta dishes like this one. Fresh broccoli will have the best texture, but frozen broccoli can be used. It may be best to add the frozen broccoli at the end.
- Pasta- Just about any pasta shape will work. I love using smaller pastas in creamy sauces like this one. In this recipe I used Mini Farfalle (bow tie pasta).
- Seasonings- Salt, pepper and dried oregano.
- Cheese- Freshly shredded parmesan cheese to get that alfredo flavor.
How to Make Creamy Chicken and Broccoli Pasta
The full instructions are in the recipe card below.
Cook Bacon & Chicken- Cook the bacon until crispy. Remove from the pan and set aside. Add the chicken to the pan and cook until done. Remove from the pan and set aside.
Cook Pasta & Broccoli- While the chicken is cooking boil the pasta according to the package directions. When the pasta has about 2 minutes left to cook add in the broccoli and cook until done. Strain and run under cold water.
Sauté- Sauté the onions and garlic.
Make Sauce- Add the flour to the pan to make a roux, slowly pour in the chicken stock and whisk to combine. Add in the milk and heavy cream. Simmer until thickened. Whisk in the parmesan cheese and seasonings.
Finish & Serve- Add the chicken, half of the bacon, broccoli and pasta to the pan. Stir and heat on low until everything is hot. Sprinkle over the remaining bacon and serve. Enjoy!
Love Alfredo Sauce? Try this family favorite, Pepperoni Alfredo Pizza. Or maybe you might like this Spinach Alfredo Bacon Pizza.
What to Serve with Creamy Chicken and Broccoli Pasta
You cannot go wrong with garlic bread or breadsticks with a pasta dish like this that has a creamy sauce. As far as veggies go, this dish is already loaded with fresh broccoli. If you want more veggies, try serving it with a light salad.
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Tried This Recipe?
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Creamy Chicken and Broccoli Pasta
Quick, easy and perfect for busy weeknights. This Creamy Chicken and Broccoli Pasta dish uses just a handful of kitchen staples and is ready in just 45 minutes!
Ingredients
Instructions
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In a large pan over medium heat cook the bacon until crispy. Remove the bacon from the pan, leaving as much fat as you can in the pan.
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Season the chicken with 1/2 teaspoon of salt, 1/2 teaspoon of dried oregano and pepper (your desired amount). Using the same pan that you just cooked the bacon in, turn the heat to medium high and add the chicken.
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While the chicken is cooking start the pasta following the directions on the package. When the pasta is about 2 minutes from being done add in the broccoli. Continue cooking for another 2 minutes. Strain and run under cold water. Set aside until needed.
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The chicken is done when it is browned nicely, and the internal temperature reaches 165° F. Remove from the pan, leaving as much of the fat in the pan as you can (*see note below). Turn the heat down to medium and add in the onions. Sauté until tender, 5-6 minutes. Add in the garlic and cook for 30 seconds.
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Now add in the flour and stir to make the roux. Cook for 1 minute, stirring to prevent burning. Slowly add in the chicken stock and begin whisking until the roux is completely incorporated. Whisk in the milk and heavy cream.
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Bring to a simmer. Continue whisking until the sauce has thickened enough to coat the back of a spoon, turn the heat to low and whisk in the parmesan cheese. Season with the remaining 1/2 teaspoon of salt and pepper to taste.
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Now add the chicken, pasta, broccoli, and half of the bacon to the pan. Stir to fully combine. Continue cooking until the entire dish is hot. Sprinkle over the remaining bacon and enjoy!
Note
*There should be about 3 tablespoons of fat left in the pan. If you need more add in any neutral tasting oil or butter.
I love this dish! The sauce is creamy, flavorful and so easy to make. My husband said this is his new favorite pasta dish! This recipe will definitely be on repeat in my house.
That is fantastic to hear! Thank you so much for sharing!