Creamy Chicken and Broccoli Pasta with Light Garlic Sauce

Say hello to a lighter take on creamy chicken and broccoli pasta. This version keeps the silky texture you want from a creamy pasta but leans lighter, packed with plenty of chicken and broccoli and ready in under 30 minutes.

This simple, crowd-pleasing meal skips the butter and relies on cream and chicken stock for flavor and a comforting sauce. It’s an easy weeknight dinner that still feels indulgent without being overly rich.

Ingredients

• Fusilli (spiral) pasta: works best to catch the sauce, but use any shape you prefer.
• Chicken stock: or vegetable stock for a lighter option.
• Thickened/heavy cream: creates a thicker sauce. Single/pouring cream will work but the sauce will be slightly runnier.
• Parmesan cheese: freshly grated melts and tastes better than pre-shredded varieties.
• Chicken breasts: cut into strips roughly the size of the pasta. You can substitute thighs or tenderloins if you prefer.
• Onion, garlic, olive oil, salt and pepper to taste.

Step by step instructions

• STEP 1. Cook the pasta according to the packet instructions. Salt the pasta water well (about 1 tablespoon) before adding the pasta.
• STEP 2. While the pasta cooks, quarter a head of broccoli and steam/boil it in a small pot. Use enough water so it reaches the broccoli halfway, cover, and cook on high for about 2 minutes. Season the water with salt before adding the broccoli.
• STEP 3. Drain the broccoli and cut into bite-sized florets. Use tongs to hold the broccoli if it’s still hot while cutting.

• STEP 4. In a large skillet, sauté finely diced onion and minced garlic in olive oil over medium heat until soft and fragrant.
• STEP 5. Add the chicken strips and sauté on high for about 2 minutes to brown and develop flavor.
• STEP 6. Add the broccoli florets, chicken stock, cream, salt and pepper. Stir briefly and bring the mixture to a boil.
• STEP 7. Reduce heat to medium and add the cooked pasta. Thoroughly mix and toss the pasta for 3–4 minutes until most of the creamy sauce has been absorbed. Taste and adjust seasoning with more salt or pepper if needed.

Serve immediately with freshly grated Parmesan. The result is creamy and satisfying without feeling overly heavy.

Freshly grated vs pre-shredded parmesan cheese

Most pre-shredded cheeses include anti-caking agents and preservatives that can affect melt and flavor. For the best texture and taste, grate fresh Parmesan over the pasta just before serving.

Ideal pasta to use

Fusilli is my top pick because its spiral shape holds sauce and bits of chicken and broccoli well. That said, this dish works with many shapes—penne, farfalle, linguine, shells—so use what you have on hand.

Love pasta? More ideas

• Easy garlic prawn/shrimp pasta — a quick 15-minute meal.
• Spaghetti bolognese — a classic that benefits from a long, gentle simmer.
• Creamy chicken and mushroom pasta — another lighter creamy pasta option.

Thank you for reading. If you try this recipe, leave a comment and let me know how it turned out.

Happy cooking!
Gen

📖 Recipe

Healthy-ish chicken and broccoli pasta

A lighter creamy chicken and broccoli pasta that’s high on flavor and low on fuss. Ready in under 30 minutes — ideal for weeknights.

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings: 5 people

Calories: 486 kcal

Ingredients

• 400 g / 14 oz chicken breast, cut into strips
• 300 g / 10 oz broccoli, cut into small florets
• 300 g / 10 oz fusilli pasta
• 2 tbsp olive oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• ½ cup chicken stock (or vegetable stock)
• 1 cup thickened/heavy cream
• Salt and pepper to taste
• Parmesan cheese, freshly grated, to serve

Instructions

1. Cook pasta following packet instructions. Season the water with salt (about 1 tbsp).
2. While pasta cooks, quarter the head of broccoli and steam/boil it in a small pot with just enough water to reach halfway. Cover and cook for 2 minutes, then drain and cut into florets.
3. In a large skillet, sauté onion and garlic in olive oil over medium heat until soft.
4. Add chicken strips and sauté on high for about 2 minutes to brown.
5. Add broccoli, stock, cream, salt and pepper, and bring to a boil.
6. Reduce heat to medium, add the cooked pasta, and toss for 3–4 minutes until most of the sauce has been absorbed. Adjust seasoning to taste.
7. Serve topped with freshly grated Parmesan.

Notes

Thickened/heavy cream: gives a thicker consistency; single/pouring cream will be runnier. For a tangy touch, add about 1 tsp lemon juice or substitute crème fraîche.

Steam/boil broccoli: use enough water to reach the broccoli halfway and only add it once the water is boiling. Season the water to avoid bland broccoli.

Chicken substitute: thigh meat or tenderloins work well.

Pasta shapes: fusilli is ideal, but penne, farfalle, linguine or shells are all good alternatives.

Nutrition (per serving)

Calories: 486 kcal | Carbs: 49.3 g | Protein: 29.7 g | Fat: 19.6 g | Saturated Fat: 7.9 g | Cholesterol: 89 mg | Potassium: 537 mg | Fiber: 4 g | Sugar: 3.4 g | Calcium: 169 mg | Iron: 3 mg