High Protein Chicken Broccoli Pasta Recipe

So, you’re staring into the fridge, hoping a fully-cooked, healthy, and delicious meal will magically appear. Same. You want the cozy hug of a pasta night, but also want to feel like a responsible adult who eats their veggies and protein. Enter your new best friend: this hilariously easy High Protein Chicken Broccoli Pasta. It’s the culinary equivalent of having your cake and eating it too, but with fewer crumbs and way more gains.

Why This Recipe is Absolutely Awesome

Let’s cut to the chase. This recipe is a glorious one-pan wonder (well, plus a pot for pasta, but we’re not counting that). It’s faster than deciding what to watch on Netflix, packed with flavor, and legitimately good for you. It’s idiot-proof—I once made it while explaining TikTok to my dad and it still turned out perfect. You get your lean protein, your greens, your carbs, and a creamy, dreamy sauce all in under 30 minutes. It’s a weeknight superhero disguised as a simple dinner.

Ingredients You’ll Need

Gather your squad. This is all you need for about 4 generous servings (or 2 servings plus amazing leftovers for lunch tomorrow—always plan for leftovers).

• Boneless, Skinless Chicken Breasts (or Thighs): About 1.5 lbs. Thighs are juicier and more forgiving, IMO. Breasts are leaner. You do you.
• Your Favorite Pasta: 12 oz. Penne, rigatoni, or fusilli are MVPs here—they trap the sauce beautifully.
• A Crown of Broccoli: One large head, chopped into bite-sized florets. Don’t throw the stem! Peel and chop it; it’s crunchy and delicious.
• Allium Aromatics: 1 small onion, diced, and 3-4 garlic cloves, minced. The flavor foundation. No skimping.
• The Sauce Dream Team:
  • Chicken Broth: 1.5 cups. Low-sodium is your friend for controlling salt.
  • Milk or Half & Half: 1 cup. Milk for lighter, half & half for luxuriously creamy. Pro move: let it sit out for 10 mins so it doesn’t shock the pan.
  • Cream Cheese: 4 oz, cubed. This is the secret weapon for lush, clingy sauce without fussy roux.
  • Parmesan Cheese: 1 cup, freshly grated. The pre-grated stuff won’t melt as smoothly. Trust me.
• Seasoning Squad: Salt, black pepper, paprika (smoked or sweet), and a pinch of red pepper flakes if you like a whisper of heat.
• Fat for Frying: 2 tbsp of olive oil or butter. Or one of each for the best of both worlds.

Step-by-Step Instructions

1. Pasta, Assemble! Get a big pot of salted water boiling. Cook your pasta according to package directions, but stop 1 minute shy of al dente. It will finish cooking in the sauce later. Reserve a mug of starchy pasta water before draining.
2. Chicken Championship. While the pasta cooks, pat your chicken dry (KEY STEP for a good sear!) and cube it into bite-sized pieces. Season generously with salt, pepper, and paprika. Heat oil in a large skillet over medium-high. Cook the chicken until golden and cooked through, about 6-8 minutes. Remove to a plate.
3. Veggie Time. In the same skillet (see all those tasty brown bits? That’s flavor gold), add a touch more oil if needed. Sauté the onion for 3-4 minutes until soft. Add the garlic and broccoli, stirring for another 2-3 minutes.
4. Sauce Sorcery. Pour in the chicken broth to deglaze the pan, scraping up all the browned bits. Let it simmer for 2 minutes to slightly soften the broccoli. Reduce heat to medium-low. Stir in the milk/cream and the cream cheese. Whisk until the cream cheese is fully melted and the sauce is smooth.
5. The Grand Finale. Stir in the grated parmesan until melted. Add the cooked chicken and the almost-cooked pasta. Toss everything to coat in that glorious sauce. Let it simmer together for 2-3 minutes so the pasta drinks up the sauce. If it looks too thick, splash in some of that reserved pasta water to loosen it up.
6. Taste and Triumph. Do a final taste test. Need more salt? Pepper? A cheese shower on top? Adjust. Then, devour immediately.

Common Mistakes to Avoid

• Overcooking the Pasta Initially: Remember, it finishes in the sauce. Mushy pasta is a sad pasta.
• Not Reserving Pasta Water: This starchy liquid is magic sauce-thinner and binder. Don’t pour it down the drain!
• Adding Cold Dairy to a Hot Pan: This can cause the sauce to break or curdle. Let your milk/cream lose its chill for a minute.
• Using Pre-Grated Parmesan: It often contains anti-caking agents that leave your sauce grainy. A quick grate of a block is 1000% worth it.
• Crowding the Pan with Chicken: If you dump all the chicken in at once, it’ll steam instead of sear. Cook in batches if your pan is small.

Alternatives & Substitutions

No cream cheese? A couple of

tablespoons of regular flour added with the onions can thicken the sauce with the broth and milk. Want it dairy-free? Use nutritional yeast and a dollop of cashew cream instead of parmesan and milk. Not a chicken person? Turkey, shrimp, or even chickpeas are fantastic swaps. Broccoli MIA? Cauliflower or asparagus work in a pinch. This recipe is your culinary playground.

 

FAQs

Can I use frozen broccoli?

You can! No need to thaw. Just add it directly in step 3. You might need an extra minute of simmering to cook off the extra ice-crystal moisture.

How do I store the leftovers?

In a sealed container in the fridge for 3-4 days. The sauce soaks in, so it’s still delicious—just add a splash of broth or water when reheating.

Is half & half necessary?

Nope! Whole milk works. For a richer sauce, use heavy cream. It’s all about your desired level of decadence.

Can I make this gluten-free?

Absolutely. Just use your favorite GF pasta and ensure your broth is gluten-free. The rest is naturally GF.

“Cream cheese in pasta sauce? Really??”

Really. It adds a tangy richness and thickens the sauce without any fuss. Don’t knock it till you’ve tried it. It’s a game-changer.

My sauce seems too thin/too thick!

Too thin? Let it simmer a bit longer to reduce. Too thick? Your pasta water rescue squad is here! Add a splash and stir.

Final Thoughts

And there you have it. A dinner that’s impressively tasty, secretly healthy-ish, and proof that you don’t need to slave away for a great meal. This dish is about maximum reward for minimal effort. Now go forth, cook, and then bask in the glory of your clean plate (and maybe a second helping). You’ve totally got this. Now, go impress your stomach. It deserves it.

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• Garlic Steak Tortellini Recipe
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