Chicken Pasta with Broccoli: Creamy Italian Style
Select skin-less, boneless chicken breast that is firm to the touch and pale pink. Avoid any meat with a greyish tint or a strong odour. Slice the meat thinly to ensure it cooks evenly and remains tender in this chicken pasta with broccoli. Use fresh broccoli florets that are tight and deep green, putting back any heads with yellowing tips or soft stems.
You create a silky sauce by whisking flour into butter to form a roux, which prevents the half-and-half from separating. Simmer the mixture until it thickens before adding lemon juice to cut through the richness. You toss the fusilli in reserved pasta water and Parmesan to ensure the sauce clings to every piece of pasta. The result is a comforting Italian meal that takes 30 minutes total.
Chicken Pasta with Broccoli: Creamy Italian Style
Recipe cardIngredients
Instructions
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Cook the pasta
Boil a large saucepan of salted water. Add the fusilli and cook for 10 min until al dente. Drain the pasta but reserve 50 ml of the cooking water to help emulsify the sauce later.
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Sear the chicken
Heat 15 ml olive oil and 15 g butter in a large skillet over medium-high heat. Once the butter foams, add the sliced chicken seasoned with salt, pepper and 1 tsp Italian seasoning. Cook for 5-6 min, turning once, until the meat is golden brown.
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Sauté the garlic
Use tongs to remove the chicken from the skillet and set it aside. Reduce the heat to medium and sauté the minced garlic for 30 s. This brief heat releases the aromatic oils without burning the garlic.
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Create the roux
Stir the flour into the skillet and whisk constantly for 1 min. You are cooking out the raw flour taste to ensure a smooth, professional base for your cream sauce.
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Thicken the sauce
Slowly whisk in the half-and-half and chicken broth. Simmer for 3-4 min until the liquid thickens. Stir in the lemon juice and remaining Italian seasoning to provide a bright, acidic balance to the fats.
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Steam the broccoli
Return the chicken to the simmering sauce. Add the broccoli florets and cook for 4 min. Stop when the broccoli is bright green and just tender to prevent it from becoming mushy.
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Combine and finish
Add the drained fusilli, a splash of reserved pasta water and the final 15 g of butter. Toss thoroughly until the pasta is creamy. Fold in the grated Parmesan until it is melted and silky.
Watch the sauce as it simmers. If it becomes too thick or looks clumpy, it means the liquid has evaporated too quickly. Thin it immediately with a small amount of reserved pasta water or half-and-half to restore the silky consistency.
Fusilli Pasta Substitutes
Use penne or rigatoni if fusilli is unavailable. These shapes have ridges and hollow centres that capture the creamy lemon-butter sauce. Substituting with a smooth pasta like spaghetti reduces the amount of sauce that clings to the noodle, which alters the overall balance of the dish.
What to serve with it
Pair this pasta with a crisp mixed leaf salad dressed in lemon-olive oil vinaigrette to cut through the richness of the cream. You can also bake a fresh baguette at 200°C (400°F) for 12 min to serve alongside for scooping up remaining sauce.
Storing and reheating
Transfer leftovers to an airtight container and freeze for up to 3 months. Do not leave the cooked pasta at room temperature for more than 2 hours to prevent bacterial growth. Reheat the frozen portions gently in a saucepan with a splash of milk or chicken broth.
Nutrition per serving
- Calories
- 580
- Protein
- 38.5 g
- Carbs
- 42.0 g
- Fat
- 28.2 g
- Fiber
- 4.5 g
- Sugar
- 6.0 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What sauce goes with chicken and broccoli pasta?
A lemon-butter cream sauce is used here. The fat from the butter and half-and-half carries the flavour, while the lemon juice provides acidity to balance the richness and brighten the taste of the broccoli.
What can I make with chicken and broccoli and pasta?
You can make a creamy Italian-style pasta. By combining these ingredients with a roux of flour and butter, you create a cohesive meal that balances lean protein with fresh greens and hearty carbohydrates.
What is the sauce on chicken and broccoli?
The sauce is a thickened cream sauce based on a roux. It uses a mixture of plain flour, butter, half-and-half, and chicken broth, finished with Parmesan cheese for a silky, savoury texture.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
