main-dishes
Creamy Parmesan Chicken and Broccoli Pasta
Creamy Parmesan Chicken and Broccoli Pasta is a comforting, garden-inspired main dish that combines tender roasted chicken, vibrant broccoli florets, and wide egg noodles in a velvety Parmesan cream sauce. The chicken and broccoli roast together on a sheet pan, seasoned simply with garlic, onion, lemon, and olive oil, while the egg noodles boil and a rich sauce of cream, chicken stock, butter, garlic, and freshly grated Parmesan simmers on the stove. Everything is tossed together just before serving so the pasta is coated in sauce and studded with juicy chicken and bright green broccoli. It’s a cozy, satisfying bowl that celebrates fresh ingredients and classic flavors.
Ingredients
Chicken and Broccoli
- 2 boneless, skinless chicken breasts
- 1 head of broccoli (about 9 oz), broken into bite-sized florets
- 1/2 lemon, juice only
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil, plus extra for drizzling broccoli
- Additional salt and black pepper, to taste (for broccoli)
Pasta and Sauce
- 6–8 oz wide egg noodles
- 1 1/4 cups heavy cream, at room temperature
- 3/4 cup chicken stock
- 2 oz freshly grated Parmesan cheese
- 2 tbsp butter
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to **400°F** so it is ready to roast the **2 chicken breasts** and **1 head of broccoli (about 9 oz)**.
- Season the chicken: Place the **2 boneless, skinless chicken breasts** on a parchment-lined baking pan. Drizzle with **1 tbsp olive oil**, then season all over with **1/2 tsp onion powder**, **1/2 tsp garlic powder**, **1/2 tsp salt**, and **1/4 tsp black pepper**.
- Prep the broccoli: Add the **broccoli florets (about 9 oz)** to one side of the same baking pan. Drizzle the broccoli with a little extra **olive oil** and season with **salt** and **black pepper** to taste. Toss the florets lightly on the pan to coat in the oil and seasoning.
- Roast the chicken and broccoli: Place the pan in the preheated **400°F** oven and bake for **16–18 minutes**, or until the chicken reaches an internal temperature of **165°F** and the broccoli is lightly charred and fork-tender. Cooking time will vary slightly based on the thickness of the chicken and the size of the florets.
- Finish the roasted components: Remove the pan from the oven. Gently squeeze the juice of **1/2 lemon** over the roasted broccoli. Tent the **2 chicken breasts** loosely with foil and let rest for about **5 minutes**, then slice the chicken into bite-sized pieces.
- Cook the pasta: While the chicken and broccoli are roasting, cook **6–8 oz wide egg noodles** in a pot of salted boiling water until al dente, about **10 minutes** or according to package directions. Reserve a cup of pasta cooking water, then drain.
- Start the sauce: In a large deep pan over medium heat, melt **2 tbsp butter**. Add **2 minced garlic cloves** and sauté for **1–2 minutes** until fragrant but not browned.
- Build the cream base: Pour in **3/4 cup chicken stock** and **1 1/4 cups heavy cream** (at room temperature). Stir and bring to a gentle simmer over medium-low heat, whisking occasionally to combine.
- Add the cheese: Stir in **2 oz freshly grated Parmesan cheese** and continue to simmer gently, stirring, until the sauce thickens slightly and the Parmesan is fully melted. Season the sauce with **salt** and **black pepper** to taste.
- Combine with pasta: Using a slotted spoon or mesh strainer, transfer the cooked **egg noodles** directly into the pan of Parmesan cream sauce. Toss to coat the noodles evenly in the sauce.
- Finish with chicken and broccoli: Add the **sliced roasted chicken pieces** and the **roasted broccoli florets** to the pan. Toss gently until everything is coated and the sauce reaches your desired thickness. If the sauce becomes too thick, add a splash of the reserved **pasta cooking water** a little at a time to loosen it.
- Taste and serve: Adjust seasoning with additional **salt**, **black pepper**, or a squeeze more **lemon juice** if desired. Serve the Creamy Parmesan Chicken and Broccoli Pasta hot and enjoy.
Notes
- Room-temperature heavy cream helps prevent the sauce from curdling when it hits the warm pan.
- Using freshly grated Parmesan ensures a smoother, silkier sauce than pre-grated cheese.
- If you prefer a lighter sauce, you can replace part of the **1 1/4 cups heavy cream** with half-and-half or whole milk.
- Cutting the chicken into even-sized pieces after roasting keeps it juicy and easy to toss with the pasta.
- This dish reheats well; add a splash of chicken stock or cream when reheating to revive the sauce.