why make this recipe
This dish cooks fast and tastes rich. It mixes chicken, pasta, broccoli, and peppers in a creamy sauce. You get a full meal in one pan. If you like simple weeknight dinners, this is a great pick. For another similar idea, see creamy rotisserie chicken pasta.
introduction
This recipe makes a creamy, warm pasta that is easy to cook. The sauce is smooth and the vegetables add color and bite. It works well for a quick family dinner or meal prep. You can change the peppers or pasta shape to suit your taste. Try this and see how fast a tasty dinner can come together: more pasta ideas.
how to make Creamy Chicken Pasta with Broccoli & Peppers
You will cook the pasta and broccoli, brown the chicken, then make a cream sauce in the same pan. Add the pasta, broccoli, and chicken to the sauce and toss. Keep the heat low so the sauce stays smooth. For a twist, you can use leftover cooked chicken or rotisserie chicken to save time — see a related recipe here: another chicken pasta idea.
Ingredients :
- 160 g penne or rigatoni pasta
- Salted water for boiling
- 300 g chicken breast, diced
- 1 tbsp olive oil
- 1/2 red bell pepper, chopped
- 1 cup broccoli florets
- 1 garlic clove, minced
- Salt & black pepper to taste
- 1/2 tsp paprika (optional)
- 1 tbsp butter
- 150 ml heavy cream
- 50 ml milk
- 30 g grated Parmesan cheese
- 1/2 tsp Italian seasoning
- Pinch of chili flakes (optional)
Directions :
- Cook the Pasta & Broccoli: Bring a pot of salted water to a boil. Add pasta and cook according to the package instructions. Add broccoli florets in the last 3 minutes of cooking. Drain and set aside.
- Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Add diced chicken, season with salt, pepper, and paprika. Sauté for 5–7 minutes until golden and fully cooked. Remove and set aside.
- Cook the Veggies: In the same pan, add garlic and chopped bell pepper. Cook for 2–3 minutes until slightly softened.
- Make the Sauce: Reduce heat to medium. Add butter to the pan, then stir in cream and milk. Let simmer for 2 minutes. Stir in Parmesan, Italian seasoning, and chili flakes. Simmer until the sauce thickens slightly.
- Combine Everything: Return the chicken, pasta, and broccoli to the skillet. Toss everything until coated in the creamy sauce. Warm through for 1–2 minutes.
- Serve: Plate hot and garnish with extra Parmesan or chopped parsley if desired.
how to serve Creamy Chicken Pasta with Broccoli & Peppers
Serve hot on plates or in bowls. Add extra grated Parmesan on top. A sprinkle of chopped parsley or a squeeze of lemon brightens the dish. Pair it with a simple green salad or garlic bread for a fuller meal.
how to store Creamy Chicken Pasta with Broccoli & Peppers
Cool the pasta to room temperature, then place it in an airtight container. Store in the fridge for up to 3 days. To reheat, warm in a pan over low heat with a splash of milk to loosen the sauce, or microwave in short bursts. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
tips to make Creamy Chicken Pasta with Broccoli & Peppers
- Cut chicken pieces small so they cook quickly and stay tender.
- Do not overcook the broccoli; add it late so it keeps some bite.
- Use fresh Parmesan for the best flavor and creaminess.
- If the sauce gets too thick, add a little milk or pasta water to thin it.
- Taste and adjust salt and pepper at the end.
variation (if any)
- Use chicken thighs instead of breast for more flavor.
- Swap the red bell pepper for yellow or orange, or add sliced mushrooms.
- Make it lighter by using half-and-half or low-fat milk instead of heavy cream.
- Add sun-dried tomatoes or spinach for extra color and taste.
- For spice, increase the chili flakes or add a dash of hot sauce.
FAQs
Q: Can I use frozen broccoli?
A: Yes. Add frozen broccoli in the last 3–4 minutes of pasta cooking. Drain and use as directed.
Q: Can I make this without cream?
A: Yes. Use more milk and a little flour or cornstarch to thicken the sauce. Or use half-and-half.
Q: How do I keep the sauce smooth and not curdled?
A: Keep heat low when adding cream and cheese. Stir gently and avoid boiling hard.
Q: Can I make this ahead for meal prep?
A: Yes. Store in the fridge for up to 3 days. Reheat slowly with a splash of milk to keep it creamy.
Conclusion
If you want another simple recipe with cream, peppers, and chicken, check this Easy Creamy Chicken Pasta with Bell Peppers. It offers a similar, easy-to-follow method and tasty result.
Creamy Chicken Pasta with Broccoli & Peppers
Ingredients
Method
- Bring a pot of salted water to a boil. Add pasta and cook according to the package instructions. Add broccoli florets in the last 3 minutes of cooking. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add diced chicken, season with salt, pepper, and paprika. Sauté for 5–7 minutes until golden and fully cooked. Remove and set aside.
- In the same pan, add garlic and chopped bell pepper. Cook for 2–3 minutes until slightly softened.
- Reduce heat to medium. Add butter to the pan, then stir in cream and milk. Let simmer for 2 minutes.
- Stir in Parmesan, Italian seasoning, and chili flakes. Simmer until the sauce thickens slightly.
- Return the chicken, pasta, and broccoli to the skillet. Toss everything until coated in the creamy sauce. Warm through for 1–2 minutes.
- Plate hot and garnish with extra Parmesan or chopped parsley if desired.