If you’re looking for a dish that’s pure comfort in a bowl, look no further than Creamy Chicken and Spinach Pasta with Broccoli. It’s everything you crave on a busy weeknight: juicy chicken, tender pasta, vibrant greens, and a dreamy, velvety sauce that brings it all together. This is one of those recipes that feels like a treat but is secretly simple, nourishing, and family-friendly. With every forkful, you get the perfect balance of savory, fresh, and creamy—plus a pop of color from the broccoli and spinach. Trust me, this dish checks every box!
Ingredients You’ll Need
The beauty of Creamy Chicken and Spinach Pasta with Broccoli is how each ingredient brings something special to the table. From the golden seared chicken to the fresh veggies and that luscious, cheesy sauce, every component is essential for flavor, texture, and a gorgeous finish.
- Pasta: Penne or fettuccine work best, giving you the perfect bite and holding onto the creamy sauce.
- Olive oil: Adds richness and helps brown the chicken beautifully.
- Chicken breasts: Boneless, skinless pieces cook quickly and soak up the seasoning.
- Italian seasoning: A blend of herbs that gives the dish its signature Italian-inspired flavor.
- Garlic powder: Infuses the chicken with an extra layer of garlicky goodness.
- Salt and black pepper: Essential for seasoning every layer of the dish.
- Broccoli florets: Add color, crunch, and a mild, earthy flavor that pairs perfectly with the sauce.
- Fresh garlic: Minced garlic brings an aromatic punch to the sauce.
- Chicken broth: Lifts the sauce with savory depth without making it heavy.
- Heavy cream: The secret to that irresistibly creamy texture.
- Parmesan cheese: Melts into the sauce for a nutty, salty finish.
- Fresh baby spinach: Wilts into the pasta, adding color and a fresh, mild taste.
- Lemon juice: A splash at the end brightens the whole dish.
- Fresh parsley & extra Parmesan: The perfect garnish for a burst of freshness and extra cheesy goodness.
How to Make Creamy Chicken and Spinach Pasta with Broccoli
Step 1: Cook the Pasta and Broccoli
Bring a big pot of salted water to a boil and cook your pasta according to the package directions. About three minutes before the pasta’s done, toss in the broccoli florets. This way, the broccoli cooks just enough to stay bright green and crisp-tender. Drain everything together and set aside—you’ll love how easy this is!
Step 2: Sear the Chicken
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with Italian seasoning, garlic powder, salt, and black pepper. Add them to the skillet and cook for 6 to 8 minutes, stirring occasionally, until they’re golden and cooked through. Remove the chicken and set it aside—don’t worry about those browned bits left in the pan; they’re flavor gold!
Step 3: Build the Creamy Sauce
In the same skillet, add the minced garlic and sauté for about a minute until fragrant. Pour in the chicken broth and heavy cream, stirring to scrape up all the tasty bits from the bottom. Let this mixture come to a gentle simmer and cook for 3 to 4 minutes until it starts to thicken up. Stir in the Parmesan cheese and watch as it melts into a silky, smooth sauce that’s absolutely irresistible.
Step 4: Combine and Wilt the Greens
Add the drained pasta and broccoli, cooked chicken, fresh spinach, and a splash of lemon juice right into the skillet. Toss everything together until the spinach wilts and the pasta is thoroughly coated in that creamy sauce. The lemon juice adds a burst of brightness that keeps the dish from feeling too heavy.
Step 5: Finish and Serve
Right before serving, sprinkle the Creamy Chicken and Spinach Pasta with Broccoli with plenty of fresh parsley and extra Parmesan. The garnishes add color, freshness, and a final cheesy flourish that makes the whole dish pop. Now it’s ready to take center stage at your dinner table!
How to Serve Creamy Chicken and Spinach Pasta with Broccoli
Garnishes
Don’t skip the garnishes—they make a world of difference! A handful of chopped fresh parsley sprinkled over the top adds a fresh, herby note, while a generous shower of grated Parmesan brings out the richness of the sauce. You can even add a pinch of red pepper flakes for a gentle kick if your crowd likes a bit of heat.
Side Dishes
Creamy Chicken and Spinach Pasta with Broccoli is hearty enough to shine on its own, but it also pairs beautifully with a simple green salad tossed in a tangy vinaigrette. For extra comfort, serve it alongside warm garlic bread or a crusty baguette to mop up every last bit of sauce.
Creative Ways to Present
For a special touch, serve the pasta in a big, family-style bowl at the center of the table and let everyone help themselves. You can also plate it individually, twirling the pasta high and topping each portion with a sprinkle of parsley and Parmesan for that restaurant-worthy look. For a lighter presentation, try serving over a bed of spiralized zucchini or cauliflower rice for those who want an extra veggie boost.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken and Spinach Pasta with Broccoli holds up really well in the fridge. Store any extras in an airtight container, and they’ll keep for up to three days. The flavors actually deepen overnight, so it’s just as delicious the next day!
Freezing
While cream-based sauces can sometimes separate when frozen, this pasta holds up better than most. Allow the pasta to cool completely, then transfer to a freezer-safe container. Freeze for up to two months. When you’re ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
To reheat, add a splash of milk or chicken broth to loosen the sauce and warm gently over low heat, stirring often. This keeps the sauce creamy and prevents the pasta from drying out. The microwave works in a pinch, but stovetop reheating gives the best texture.
FAQs
Can I use a different type Main Course
Absolutely! While penne and fettuccine are classic choices for Creamy Chicken and Spinach Pasta with Broccoli, you can use any shape you love—rotini, rigatoni, or spaghetti all work well. Just make sure to cook it al dente so it doesn’t get mushy when tossed with the sauce.
Can I substitute the heavy cream?
If you’d like to lighten things up, swap in half-and-half for the heavy cream. The sauce will still be rich and delicious, just a bit less indulgent. For a dairy-free version, try unsweetened coconut cream or a cashew-based alternative, though the flavor will change slightly.
How can I add more flavor?
To boost the flavor of your Creamy Chicken and Spinach Pasta with Broccoli, stir in a pinch of red pepper flakes, extra garlic, or even a handful of sun-dried tomatoes. A little fresh basil added at the end is also a great way to amp up the aroma and taste.
What’s the best way to cook the chicken?
For the juiciest chicken, cut it into even, bite-sized pieces and cook in a single layer in the skillet. Don’t overcrowd the pan—work in batches if needed. Let the chicken get golden on one side before turning for the best flavor and texture.
Can I make this recipe vegetarian?
Definitely! Just leave out the chicken and use vegetable broth instead of chicken broth. You can add extra veggies like mushrooms or bell peppers, or even toss in some cooked chickpeas for protein. The creamy sauce and greens still make the dish shine.
Final Thoughts
If you’re ready to bring cozy, restaurant-worthy comfort to your kitchen, Creamy Chicken and Spinach Pasta with Broccoli is the dish to make. It’s simple enough for weeknights but feels special enough for guests. Give it a try—you’ll see why it’s a favorite in so many homes!
Print
Creamy Chicken and Spinach Pasta with Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian-Inspired
- Diet: Non-Vegetarian
Description
This Creamy Chicken and Spinach Pasta with Broccoli is a comforting and flavorful one-pan meal combining tender chicken, fresh spinach, and broccoli florets in a rich Parmesan cream sauce served over al dente pasta. Perfect for a wholesome weeknight dinner, this dish balances protein and vegetables with a luscious, creamy texture and bright lemon juice for a hint of freshness.
Ingredients
Pasta and Vegetables
- 12 ounces penne or fettuccine pasta
- 2 cups broccoli florets
- 2 cups fresh baby spinach
Chicken and Seasonings
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon lemon juice
Garnish
- Fresh parsley, chopped
- Extra Parmesan cheese
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the pot to blanch. Drain pasta and broccoli together and set aside.
- Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Season chicken pieces with Italian seasoning, garlic powder, salt, and black pepper. Add chicken to the skillet and cook for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.
- Sauté Garlic and Make Sauce: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in chicken broth and heavy cream, scraping the bottom of the skillet to release any browned bits. Bring to a gentle simmer and cook for 3 to 4 minutes until the sauce thickens slightly.
- Add Cheese: Stir grated Parmesan cheese into the sauce until melted and smooth, creating a creamy texture.
- Toss Together: Add the cooked pasta, broccoli, chicken, fresh spinach, and lemon juice to the sauce. Toss everything together until well coated and the spinach has just wilted.
- Garnish and Serve: Sprinkle chopped fresh parsley and extra Parmesan cheese over the top. Serve immediately while warm.
Notes
- You can lighten this dish by substituting half-and-half for heavy cream.
- For extra flavor, stir in a pinch of red pepper flakes.
- This dish reheats well; add a splash of milk when reheating to loosen the sauce as needed.
Nutrition
- Serving Size: About 1 ½ cups
- Calories: 480
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
