Can I make Chicken Broccoli Pasta ahead of time?

Yes. Chicken Broccoli Pasta can be prepared up to one day in advance and stored in the refrigerator. When ready to serve, reheat gently on the stovetop or in the microwave with a splash of milk to restore the creamy texture of the sauce.

Can I use frozen broccoli instead of fresh broccoli?

Absolutely. Frozen broccoli works well in Chicken Broccoli Pasta when fresh broccoli is unavailable. Thaw and drain it before adding, or add it directly during the final minutes of pasta cooking. Fresh broccoli generally provides a firmer texture and brighter flavor.

What is the best pasta shape for Chicken Broccoli Pasta?

Small pasta shapes such as farfalle, penne, campanelle, rotini, or fusilli are ideal for Chicken Broccoli Pasta. These shapes hold the creamy sauce well and distribute the chicken and broccoli evenly throughout the dish.

How do I keep the cheese sauce smooth and creamy?

For the best Chicken Broccoli Pasta sauce, add the shredded cheese after removing the saucepan from direct heat. Use freshly grated cheese whenever possible and whisk continuously while preparing the sauce. If the sauce becomes too thick, stir in a small amount of milk until the desired consistency is reached.

Chicken Broccoli Pasta Easy Recipe

Name: Chicken Broccoli Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 1 pound farfalle pasta; 1 head fresh broccoli, cut into bite-sized florets; 2 cups cooked shredded chicken; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups milk; 4 ounces cream cheese, softened; 2 teaspoons garlic powder; 1 teaspoon salt; 1 teaspoon black pepper; 1 cup shredded Gruyere cheese; 1/2 cup shredded mozzarella cheese

Description

Chicken Broccoli Pasta is a creamy, family-friendly pasta dinner made with tender shredded chicken, fresh broccoli, farfalle pasta, and a rich homemade cheese sauce featuring cream cheese, Gruyere, and mozzarella. This easy stovetop meal comes together in about 20 minutes and is perfect for busy weeknights.

Ingredients

Scale

1 pound farfalle pasta
1 head fresh broccoli, cut into bite-sized florets
2 cups cooked shredded chicken
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
4 ounces cream cheese, softened
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 cup shredded Gruyere cheese
1/2 cup shredded mozzarella cheese

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Instructions

Bring a large pot of salted water to a boil and cook the farfalle pasta for 7 minutes.
While the pasta cooks, rinse and cut the broccoli into bite-sized florets.
Add the broccoli to the pasta pot and continue cooking for 3 more minutes, until the pasta is al dente and the broccoli is tender-crisp.
Meanwhile, melt the butter in a saucepan over medium heat.
Whisk in the flour and cook for 1 minute while stirring continuously.
Slowly whisk in the milk until smooth.
Add the cream cheese, garlic powder, salt, and pepper. Continue whisking until the sauce thickens, about 5 minutes.
Remove the saucepan from the heat and stir in the Gruyere and mozzarella cheeses until fully melted and smooth.
Drain the pasta and broccoli and return them to the cooking pot.
Add the shredded chicken and stir to combine.
Pour the cheese sauce over the pasta mixture and toss until evenly coated.
Taste and adjust seasoning if needed before serving hot.

Notes

Rotisserie chicken works perfectly and saves preparation time.
Fresh broccoli provides the best texture, but frozen broccoli may be substituted.
Gruyere cheese can be replaced with Swiss, Parmesan, cheddar, Colby, or Gouda.
Reserve a small amount of pasta water if you need to thin the sauce.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Add red pepper flakes or Cajun seasoning for a spicier variation.
Reheat with a splash of milk to maintain the creamy texture.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 691 kcal
Sugar: 8 g
Sodium: 134 mg
Fat: 37 g
Saturated Fat: 8 g
Unsaturated Fat: 27 g
Trans Fat: 0.5 g
Carbohydrates: 73 g
Fiber: 8 g
Protein: 21 g
Cholesterol: 28 mg