Chicken breast, pasta, fresh broccoli, and a velvety sauce with cream and Parmesan create a hearty meal you can make in just one pan in 20 minutes. As the pasta cooks, it soaks up the flavors of garlic, oregano, and chicken broth, and its natural starch helps thicken the sauce.
This recipe doesn’t require a separate pot or colander, so you won’t be left with a pile of dirty dishes. Simply add the ingredients step by step to a deep pan, keep an eye on the liquid, and stir occasionally. You can finish each serving with extra Parmesan or fresh herbs to taste.
What You’ll Need
- 2 chicken breast fillets, cut into cubes,
- 300 g pasta, ideally penne, fusilli, or tagliatelle,
- 1 head of broccoli, broken into small florets,
- 200 ml heavy cream (30%),
- 100 g Parmesan cheese, finely grated,
- 2 cloves garlic, finely chopped,
- 2 tablespoons olive oil,
- 1 teaspoon dried oregano,
- salt and ground black pepper to taste,
- 400–500 ml water or hot chicken broth for cooking the pasta.
Step-by-Step Preparation:
1. Prepare the ingredients: Cut the chicken breasts into even cubes, break the broccoli into small florets, and finely chop the garlic. Finely grate the Parmesan so it melts quickly and evenly in the hot sauce later.
2. Sear the chicken: In a large, deep pan (ideally with a lid), heat the olive oil. Add the chicken cubes and sear them over high heat until golden. Season generously with salt, ground black pepper, and dried oregano while cooking.
3. Add the garlic: Once the chicken is sealed on the outside, add the chopped garlic. Sauté everything together for about 1 more minute, just until the garlic becomes fragrant. Don’t leave it on the hot pan too long to avoid burning.
4. Cook the pasta: Add the uncooked pasta directly to the pan with the chicken. Pour in the heavy cream and about 400 ml of hot water or chicken broth to start. There should be enough liquid so the pasta is almost submerged.
5. Reduce the sauce: Stir everything well, reduce the heat to medium, and cover the pan. Let the pasta simmer for about 10 minutes, stirring occasionally. If the pasta absorbs the liquid too quickly, add more water or broth as needed.
6. Add the broccoli: About 5 minutes before the end of cooking, when the pasta is nearly tender and the liquid is turning into a creamy sauce, add the small broccoli florets. Cover the pan again. The broccoli will soften in the steam within a few minutes but will keep its fresh green color and pleasant firmness.
7. Thicken with Parmesan: Remove the finished pasta from the heat and add 100 g of finely grated Parmesan. Give everything a final thorough stir. The cheese will melt into the hot sauce, blending the flavors and giving the dish its creamy texture.
8. Serving: Serve the creamy pasta immediately while it’s hot and the sauce is still silky. Garnish each portion with extra Parmesan or a sprig of fresh herbs if you like.
How to Get the Liquid Just Right
Start with about 400 ml of hot water or broth, adding more only as needed. The pasta should be almost submerged, but not floating freely as in a regular pot of boiling water.
Stir the mixture occasionally as it cooks to prevent the pasta from sticking to the bottom and to ensure even cooking. The natural starch released from the pasta, together with the cream and Parmesan, will create a silky sauce, so there’s no need to thicken it further.
Why Add Broccoli at the End
Small broccoli florets need less cooking time than raw pasta. If you add them about 5 minutes before the end and cover the pan, they’ll steam until tender but won’t get mushy. This also helps them keep their green color and a pleasant al dente texture.
Final Tip
For a richer flavor, use hot chicken broth instead of water. Penne, fusilli, and tagliatelle all work well—just keep an eye on the liquid and adjust as needed while cooking. Serve the finished dish right away, as the sauce will gradually thicken as it cools.
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