Name: Creamy Chicken and Spinach Pasta with Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz pasta (penne, fusilli, or your choice); 1 lb boneless (skinless chicken breasts, cut into bite-sized pieces); 2 cups fresh spinach; 2 cups broccoli florets; 2 tbsp olive oil; 3 cloves garlic (minced); 1 cup heavy cream (or half-and-half for lighter option); 1/2 cup grated Parmesan cheese; 1/2 cup chicken broth; Salt and pepper (to taste); Optional: red pepper flakes for a little heat

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If you’re in the mood for something comforting, creamy, and loaded with veggies, this Creamy Chicken and Spinach Pasta with Broccoli is a total winner. It’s one of those dishes that feels like a warm hug on a plate—tender chicken, fresh spinach, and bright broccoli all coated in a rich, velvety sauce that clings perfectly to every strand of pasta. Whether you’re making a cozy weeknight dinner or prepping something delicious for leftovers, this recipe hits all the right notes for flavor and ease.

This pasta quickly became a staple in my kitchen when I realized how simple it was to toss together a meal that feels fancy but really comes together in about 30 minutes. The creamy sauce is made without heavy cream—using a combo of milk and cheese instead—which means it’s lighter but still indulgent enough to satisfy those comfort food cravings. Plus, you can easily swap veggies or add spices to keep it fresh every time you make it.

Why You’ll Love This Recipe

Ready in about 30 minutes — perfect for busy weeknights
Creamy, comforting sauce without heavy cream
Packed with protein and veggies — chicken, spinach, and broccoli
One-pot style — less mess, easy clean-up
Family-friendly — mild flavors that everyone loves
Versatile — swap in different greens or add mushrooms, bell peppers, or herbs
Great for meal prep — reheats well for lunches or dinners

Ingredients You’ll Need

Boneless, skinless chicken breasts or thighs — tender and protein-packed
Pasta — penne, rotini, or your favorite shape works well
Fresh spinach — adds color and nutrients
Broccoli florets — crisp and vibrant, steamed just right
Garlic — for savory depth
Onion — finely chopped for sweetness
Olive oil or butter — for sautéing
Chicken broth — to build flavor in the sauce
Milk — to keep the sauce creamy but light
Parmesan cheese — grated, for richness and umami
Flour — to help thicken the sauce
Salt and pepper — to taste
Red pepper flakes (optional) — for a gentle kick

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

Step 2: Cook the chicken
While pasta cooks, heat olive oil or butter in a large skillet over medium heat. Season the chicken with salt and pepper and cook for about 5-6 minutes per side until golden and cooked through. Remove from the skillet, let rest, then slice into bite-sized pieces.

Step 3: Sauté aromatics and steam broccoli
In the same skillet, add a little more oil if needed and sauté the chopped onion until translucent. Add minced garlic and cook for about 30 seconds until fragrant. Steam the broccoli florets separately until bright green and tender-crisp (about 3-4 minutes), then add them to the skillet.

Step 4: Make the creamy sauce
Sprinkle the flour over the onion and garlic mixture and stir well to cook the flour for about 1 minute. Slowly whisk in the chicken broth and milk, stirring constantly to avoid lumps. Let the sauce simmer until it thickens, about 3-4 minutes.

Step 5: Add cheese and greens
Stir in the grated Parmesan cheese until melted and smooth. Add the fresh spinach and cook until just wilted, about 2 minutes. Season with salt, pepper, and red pepper flakes if using.

Step 6: Combine everything
Add the sliced chicken and cooked pasta back into the skillet with the sauce and veggies. Toss gently to combine, adding reserved pasta water a little at a time if the sauce seems too thick.

Step 7: Serve warm
Divide into bowls and enjoy immediately. For an extra touch, sprinkle more Parmesan or fresh herbs on top.

Helpful Tips

Use freshly grated Parmesan for the best melting and flavor.
Don’t overcook the spinach—it should just wilt to keep its bright green color.
If you want a thicker sauce, add a bit more flour at step 4, but mix thoroughly to avoid lumps.
Swap chicken for shrimp or turkey, or add mushrooms for extra umami.
To save time, use pre-cut broccoli or frozen florets—just steam until tender.
Leftovers reheat well in the microwave or on the stovetop with a splash of milk to loosen the sauce.

Frequently Asked Questions (FAQs)

Can I make this recipe dairy-free?
Yes! Substitute the milk with unsweetened almond or oat milk and use a dairy-free cheese alternative or nutritional yeast.

Can I use frozen spinach instead of fresh?
You can, but thaw and squeeze out excess water before adding it to avoid a watery sauce.

Is this recipe good for meal prep?
Definitely! Store in airtight containers for up to 4 days. Reheat with a little extra milk or broth to refresh the sauce.

What pasta works best for this dish?
Short pasta like penne, rotini, or fusilli holds the sauce well, but feel free to use your favorite shape.

Can I add other veggies?
Yes! Bell peppers, mushrooms, or zucchini work great—just sauté them with the onions.

I make Creamy Chicken and Spinach Pasta with Broccoli all the time when I want a comforting yet nutritious meal that doesn’t take forever to make. One last tip—try finishing with a squeeze of fresh lemon juice for a bright, fresh contrast to the creamy sauce. Give this recipe a try and tell me how it turns out—it’s become one of my weeknight staples for sure!