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Chicken Broccoli Pasta is the creamy, cheesy one-pot dinner that comes together in under 30 minutes, with everything cooked in a single pan, including the pasta. I threw this together on a hectic Wednesday and Maddie declared it a new favorite before going back for seconds. If you love an easy weeknight pasta, you will also love our ranch BLT pasta salad.
Because the pasta cooks right in the sauce, there is only one pot to wash at the end.
Chicken Broccoli Pasta Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 23 minutes
- ⏳ Total Time: 28 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 712kcal
- 🌶️ Flavor Profile: Creamy and cheesy with savory sausage and tender broccoli
- ✋ Difficulty: Easy, a true one-pot dinner, just like our ranch BLT pasta salad
Quick Answer
Saute minced garlic in olive oil, then add chicken stock and rotini and simmer covered until the pasta is nearly tender. Stir in sliced chicken sausage, broccoli florets, roasted red peppers, asiago, cream cheese, and black pepper, and simmer uncovered until the sauce thickens and the broccoli is tender. Garnish with more asiago and fresh parsley and serve. Everything cooks in one pot in under 30 minutes.
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Why This Recipe Works
Click to see the technique science
- One pot, including the pasta. The rotini cooks right in the chicken stock, so it soaks up flavor and there is only one pan to clean.
- Cream cheese makes it creamy fast. Stirring in cream cheese melts into a quick, rich sauce with no roux or heavy cream needed.
- Chicken sausage adds instant flavor. Pre-cooked flavored chicken sausage brings savory, seasoned protein with almost no prep.
- Broccoli cooks right in. Adding the broccoli to the pot lets it steam to crisp-tender in the sauce, no separate pan required.
- It is fast. Start to finish in under 30 minutes, it is built for busy weeknights.
Why You’ll Love This Recipe
- Everything cooks in one pot, including the pasta, for easy cleanup.
- The creamy asiago and cream cheese sauce comes together in minutes.
- It is a complete meal with protein and veggies, great alongside our crunchy Asian slaw.
Key Ingredients
Here is what makes this chicken broccoli pasta so good. See the recipe card below for exact amounts.
- Rotini pasta: The spiral shape holds the creamy sauce in every bite and cooks right in the pot.
- Chicken sausage: Pre-cooked flavored chicken sausage adds savory protein. Roasted pepper and asiago is a great pick.
- Broccoli florets: They steam to crisp-tender in the sauce, adding color and freshness.
- Cream cheese and asiago: Together they melt into a rich, tangy, cheesy sauce.
- Roasted red peppers: Jarred roasted red peppers add sweetness and a pop of color with no extra work.
See recipe card for exact quantities.
Variations and Substitutions
This chicken broccoli pasta is easy to adapt. Here are a few ideas.
- Use chicken breast: Swap the sausage for diced cooked chicken or rotisserie chicken.
- Different pasta: Penne, farfalle, or shells all work in place of rotini.
- More veggies: Add spinach, peas, or mushrooms.
- Add heat: Stir in a pinch of red pepper flakes or use a spicy sausage.
- Serve it with a fresh side like our crunchy Asian slaw.
How to Make Chicken Broccoli Pasta
- Saute the garlic. Cook the minced garlic in olive oil over medium-low heat until fragrant, about 1 minute.
- Cook the pasta. Add the chicken stock and rotini, stir, bring to a boil, cover, and simmer 8 minutes.
- Add the rest. Stir in the sliced sausage, broccoli, roasted red peppers, asiago, cream cheese, and pepper.
- Simmer and serve. Simmer uncovered about 15 minutes until the sauce thickens. Garnish with asiago and parsley and serve.
Recipe Tips & Tricks
- Stir occasionally. Stirring as the pasta cooks keeps it from sticking to the bottom of the pot.
- Cut the broccoli small. Smaller florets cook through to crisp-tender in the simmer time.
- Dice the cream cheese. Small pieces melt quickly and evenly into the sauce.
- Adjust the sauce. If it gets too thick, stir in a splash more stock; if thin, simmer a few minutes longer.
- Shred your own asiago. Freshly shaved cheese melts more smoothly than pre-shredded.
- Taste before adding salt. The sausage, stock, and cheese all add salt, so season at the end.
Serving Ideas and Suggestions
This chicken broccoli pasta is a complete meal in a bowl, with protein, veggies, and pasta all in one. Serve it hot with extra shaved asiago and a sprinkle of fresh parsley on top.
Round it out with a simple side. A crisp green salad, garlic bread, or our crunchy Asian slaw all pair well. It is hearty enough to stand on its own for a busy weeknight.
Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove or in the microwave with a splash of stock or milk to loosen the creamy sauce.
Chicken Broccoli Pasta FAQs
Yes. Diced cooked chicken breast or shredded rotisserie chicken work well. Add it with the broccoli and cheeses so it warms through in the sauce.
Yes. The rotini simmers right in the chicken stock, absorbing flavor as it cooks. That is what makes this a true one-pot meal with built-in creamy sauce.
Yes. Add frozen broccoli florets straight to the pot; they may need a couple of extra minutes to heat through. Fresh broccoli gives the best crisp-tender texture.
Parmesan or Romano can stand in for asiago, and the cream cheese can be swapped for a similar amount of mascarpone or boursin for the creamy base.
The sauce thickens as it sits. If it is too thick, stir in a splash of warm stock or milk. If too thin, simmer uncovered a few extra minutes to reduce.
Keep leftovers in an airtight container in the fridge for up to four days. Reheat on the stove or in the microwave, adding a little stock or milk to bring the creamy sauce back.
Need another quick dinner? Try our Instant Pot sweet and sour chicken next.
Chicken Broccoli Pasta
Ingredients
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 5 cups chicken stock
- 1 pound rotini pasta
- 11 ounces chicken sausages roasted pepper and asiago flavor, or your favorite flavor
- 2 cups broccoli florets
- 12 ounces jarred sliced roasted red peppers drained
- 4 ounces asiago cheese shaved, plus more for garnish, optional
- 8 ounces cream cheese medium dice
- 10 cracks fresh black pepper
- 2 tablespoons fresh parsley chopped fine, garnish, optional
Instructions
- In a large stockpot or heavy-bottom skillet with deep sides, saute the garlic with the olive oil over medium-low heat until fragrant, 1 minute.4 cloves garlic, 1 tablespoon olive oil
- Add the chicken stock and pasta and stir to combine. Bring to a boil, cover, reduce heat to medium-low, and simmer for 8 minutes.5 cups chicken stock, 1 pound rotini pasta
- Thinly slice the sausage, add it to the pot with the broccoli, red peppers, asiago cheese, cream cheese, and pepper. Stir to combine and simmer uncovered for 15 minutes, or until sauce is thickened.11 ounces chicken sausages, 2 cups broccoli florets, 12 ounces jarred sliced roasted red peppers, 4 ounces asiago cheese, 8 ounces cream cheese, 10 cracks fresh black pepper
- Serve with a garnish of more asiago cheese and fresh parsley, optional.2 tablespoons fresh parsley
Notes
- Perfect Pasta: Cook the pasta al dente to ensure it holds up in the sauce.
- Sauce It Up: Don’t shy away from adding a little extra cream cheese if you’re in the mood for a creamier sauce.
- Prep Ahead: Chop your veggies in advance to make this easy dinner even easier.
- Cheese Please: Don’t forget to garnish with extra cheese right before serving for that restaurant-quality finish.
- Fresh is Best: A sprinkle of fresh parsley not only adds color but also a fresh taste to every bite.
Nutrition
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There are 6 servings, thanks
What is the serving size for the 604 calories listed?