Dinner

Creamy One-Pan Chicken & Broccoli Pasta Recipe

ByLuna Ryder January 31, 2026January 31, 2026

Introduction

This creamy one-pan chicken and broccoli pasta is a comforting and easy meal perfect for busy weeknights. It combines tender chicken, fresh veggies, and a luscious sauce, all cooked together in one pot for minimal cleanup. You’ll love how simple it is to prepare without sacrificing flavor.

A white pot filled with a creamy soup containing pale yellow pasta sticks, bright green peas, green leafy vegetables, and shredded white chicken pieces, all swimming in a light, thick white broth. Next to the pot is a white bowl holding the same soup, showing the same layers: the creamy broth with floating green peas, leafy greens, pasta, and shredded chicken arranged evenly. A folded mustard-yellow cloth is placed near the pot on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil, for frying
200g cooked chicken, torn into pieces
2 garlic cloves, thinly sliced
1 chicken stock cube
160g dried short pasta
100g frozen peas
200g long-stem broccoli, cut into 3-4 pieces
150g crème fraîche
1 lemon, juiced
30g parmesan, grated, plus extra to serve
Small bunch fresh mint, leaves picked

Instructions

Step 1: Drizzle the olive oil into a large, high-sided frying pan and heat over medium. Add the cooked chicken and sliced garlic, frying for about 5 minutes while stirring often to prevent burning.
Step 2: Pour in 900ml boiling water and crumble in the chicken stock cube. Add the dried pasta and season with salt and pepper. Bring the mixture to a boil, then cover and simmer for 8 minutes.
Step 3: Add the frozen peas and broccoli pieces to the pan for the last 4 minutes of cooking. Replace the lid and maintain a simmer—raise the heat slightly if needed. Add a splash more water if the pasta looks dry.
Step 4: After 4 minutes, remove the lid and reduce heat to low. Stir in the crème fraîche and season to taste.
Step 5: Remove the pan from heat and mix in the lemon juice, grated parmesan, and fresh mint leaves. Serve with extra parmesan on top if desired.

Tips & Variations

Use cooked leftover chicken or rotisserie chicken to save time and add flavor.
Swap broccoli for other green vegetables like asparagus or green beans if preferred.
For a dairy-free option, substitute crème fraîche with coconut cream and omit the parmesan.
Fresh herbs such as basil or parsley can be used instead of mint for a different flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water or stock to loosen the sauce. Avoid overheating to keep the chicken tender and the sauce creamy.

How to Serve

The image shows a creamy pasta soup served in a large white pot and a white bowl, both placed on a white marbled surface. The soup has layers of light yellow creamy broth mixed with pieces of shredded white chicken, green peas, and long green broccoli stems along with fresh green leaves. The pasta is short, tube-shaped, and colored pale yellow, spread evenly throughout the creamy soup. Beside the pot, there is a folded mustard-yellow cloth. The colors contrast well with the white marbled texture underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked chicken?

While this recipe calls for cooked chicken, you can use raw chicken pieces if you increase the cooking time and ensure it is fully cooked through. Add raw chicken to the pan at the beginning and cook until no longer pink before adding the water and pasta.

What type of pasta works best for this dish?

Short pasta shapes like penne, fusilli, or rigatoni work well as they cook evenly and hold the sauce nicely. Avoid very thin pasta as it may overcook during the simmering process.