I’ve combined tender chicken, crisp broccoli, and twisty pasta in a rich, creamy sauce that coats every nook and cranny. It’s comfort food at its finest—ricer than a casserole but quicker than one.

Why You’ll Love This Recipe

I adore this dish because it feels indulgent and filling while sneaking in veggies. The creamy sauce clings to the pasta twists, and the chicken and broccoli add hearty texture. It’s easy enough for weeknights yet special enough to serve company.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta twists (fusilli, rotini, or corkscrew pasta)
Boneless chicken breast or thigh, cut into bite-sized pieces
Broccoli florets, cut into small, bite-friendly pieces
Butter
Garlic cloves, minced
Heavy cream (or half-and-half for a lighter version)
Grated Parmesan cheese
Mozzarella or fontina cheese, shredded (optional, for extra gooeyness)
Chicken broth or stock
Salt and freshly ground black pepper
Italian seasoning or dried oregano
Fresh parsley or basil, chopped (optional garnish)

Directions

Cook the pasta: I boil the pasta in salted water until al dente. I stop cooking just before fully tender since it’ll continue to cook later.
Sauté chicken: In a large skillet, I melt butter over medium-high heat, season the chicken pieces with salt, pepper, and Italian seasoning, and cook until lightly browned and just cooked through. I remove them to a plate.
Steam broccoli: In the same skillet, I add a splash of broth, toss in the broccoli, cover, and steam for 2–3 minutes until bright green and tender-crisp, then remove and set aside.
Make the sauce: I melt more butter, sauté garlic briefly, then pour in chicken broth and cream. I simmer gently, whisking in Parmesan cheese until melted and silky. I season with salt, pepper, and Italian seasoning.
Combine: I return the chicken and broccoli to the sauce, then stir in the drained pasta. If I want extra ooze, I add mozzarella and stir until it melts and stretches.
Finish and garnish: I taste and adjust seasoning, then scatter chopped parsley or basil on top just before serving.

Servings and timing

Servings: 4
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: about 30 minutes

Variations

I swap broccoli for spinach, peas, or asparagus for a veggie twist.
I add sun-dried tomatoes or roasted red peppers for color and flavor.
I stir in crispy bacon or pancetta for a smoky crunch.
I use Greek yogurt or light cream cheese instead of heavy cream for a tangier, lighter sauce.

Storage/reheating

Storage: I refrigerate leftover pasta in an airtight container for up to 3 days.
Freezing: I don’t recommend freezing this dish—it’ll separate and lose creaminess.
Reheating: I gently reheat on the stovetop over medium-low, adding a splash of broth or milk to revive the sauce. Microwave works too, but I stir halfway for even heating.

FAQs

What pasta shape works best?

I love fusilli or rotini because their twists trap the creamy sauce, but penne or shells also work beautifully.

Can I make this gluten-free?

Absolutely—I use rice or chickpea-based gluten-free pasta, and double-check that my broth is gluten-free too.

Is there a healthier sauce option?

Yes—I substitute half the heavy cream with Greek yogurt or use light cream cheese to reduce fat while keeping a creamy texture.

Can I prepare it ahead?

I sometimes cook chicken and broccoli ahead and toss everything together with sauce and pasta just before serving. It saves time and keeps flavors fresh.

How do I prevent the sauce from being too thin?

I drain the pasta well before adding, and if it’s loose, I simmer it a minute longer or whisk in a bit more Parmesan to thicken.

Conclusion

I absolutely love how Super Creamy Chicken & Broccoli Pasta Twist delivers on comfort, flavor, and ease. It’s my go-to when I want a satisfying, veggie-packed meal that feels indulgent—and I know I’ll be making it again and again.