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One-Pot Chicken Broccoli Pasta - Creamy, Comforting, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
  • 2 tablespoons olive oil or unsalted butter
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
  • 1 teaspoon Italian seasoning or dried oregano
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 1/2 cups low-sodium chicken broth
  • 1 cup milk (whole or 2%)
  • 8 ounces short pasta (penne, rotini, fusilli, or shells)
  • 3 cups small broccoli florets (fresh or frozen; if frozen, no need to thaw)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/3 cup heavy cream or 1/2 cup plain Greek yogurt (see note in Instructions)
  • 1 tablespoon lemon juice or zest of 1/2 lemon (optional, for brightness)
  • Fresh parsley or basil, chopped (optional, for garnish)

Method
 

  1. Season the chicken: Pat the chicken dry and toss with half the salt, pepper, and Italian seasoning. This helps build flavor from the start.
  2. Sauté aromatics: In a large, deep skillet or Dutch oven, heat the olive oil over medium-high. Add the onion and cook 2–3 minutes until soft. Stir in the garlic and red pepper flakes; cook 30 seconds until fragrant.
  3. Brown the chicken: Add the seasoned chicken. Cook, stirring occasionally, until lightly browned on the outside, 4–5 minutes. It doesn’t need to be fully cooked yet.
  4. Build the base: Stir in the remaining salt, pepper, and Italian seasoning. Pour in the chicken broth and milk. Scrape up any browned bits from the bottom of the pan—those add big flavor.
  5. Add the pasta: Stir in the pasta and bring to a gentle boil. Reduce heat to a lively simmer. Cover and cook 7–8 minutes, stirring once or twice to prevent sticking.
  6. Add the broccoli: Stir in the broccoli florets, re-cover, and cook 3–4 more minutes, until the pasta is al dente and the broccoli is crisp-tender. If the liquid reduces too quickly, add a splash of broth or water.
  7. Make it creamy: Reduce heat to low. Stir in the Parmesan and heavy cream until smooth and silky, 1–2 minutes. If using Greek yogurt instead of cream, remove the pan from heat, let it cool 2 minutes, then stir in the yogurt to prevent curdling.
  8. Finish and adjust: Add lemon juice or zest if using. Taste and adjust salt and pepper. The sauce should be creamy and cling to the pasta. If too thick, loosen with a bit more broth or milk. If too thin, simmer uncovered for 1–2 minutes.
  9. Serve: Sprinkle with extra Parmesan and chopped herbs. Serve warm.