Ultimate Creamy Chicken & Broccoli Pasta

Silky Parmesan cream sauce clings to fusilli with juicy chicken and tender broccoli for a fast, restaurant-style weeknight pasta.

Ingredients

• 200 g fusilli pasta
• Water + 1 tbsp salt (for boiling)
• 2 chicken breasts, cut into 2 cm / 3/4" cubes
• 3/4 tsp salt (for chicken), plus more to taste
• 1/2 tsp black pepper
• 1 cup broccoli florets (bite-size)
• 2 garlic cloves, minced
• 1 tbsp butter
• 1 tbsp olive oil
• 200 ml heavy cream
• 40 g grated Parmesan
• 1 tbsp parsley, finely chopped (optional)

Method

• 1

  Step 1: Boil pasta + broccoli

  Bring a large pot of water to a boil and add 1 tbsp salt. Cook fusilli for 10–12 minutes until al dente. Add broccoli in the last 3–4 minutes (it should turn bright green and become just-tender). Reserve 1/2 cup pasta water, then drain.

• 2

  Step 2: Season chicken

  Pat chicken dry (helps browning). Toss with 3/4 tsp salt and 1/2 tsp black pepper.

• 3

  Step 3: Sear chicken

  Heat olive oil in a large pan over medium-high heat. Add chicken in a single layer and cook 5–7 minutes, turning occasionally, until golden and cooked through (no pink inside).

• 4

  Step 4: Garlic butter

  Reduce heat to medium. Add butter, then garlic. Stir 1–2 minutes until fragrant (don’t let the garlic brown).

• 5

  Step 5: Make creamy Parmesan sauce

  Pour in heavy cream and simmer 3–4 minutes, stirring, until it thickens slightly and coats the back of a spoon. Add Parmesan and stir until fully melted and smooth.

• 6

  Step 6: Toss to coat

  Add drained pasta and broccoli to the pan. Toss vigorously for 30–60 seconds until everything is glossy and coated. If needed, loosen with a splash of reserved pasta water until the sauce clings nicely.

• 7

  Step 7: Finish & serve

  Taste and adjust salt/pepper. Sprinkle with parsley (if using) and serve immediately while creamy.

Tips

• **Creaminess control:** The sauce thickens quickly as it cools—use reserved pasta water to keep it silky.
• **Spicy version:** Add a pinch of chili flakes with the garlic.
• **Lighter option:** Swap heavy cream for milk and simmer a little longer to reduce; the sauce will be less rich but still creamy (add a splash of pasta water to help it emulsify).
• **Serving idea:** Great with extra Parmesan on top and plenty of black pepper.

Nutrition (per serving, estimate)