No cream? No problem. This creamy chicken broccoli pasta is rich, cheesy, and incredibly satisfying using a simple trick with pasta water and a little flour. It comes together in one pan, is perfect for a quick dinner, and tastes like comfort food without the heavy cream.
If you’re looking for an easy chicken pasta recipe that’s budget-friendly, creamy, and packed with flavor, this one is a must-try.
Ingredients:
250 g pasta
250–300 g chicken breast
1 small broccoli
2 garlic cloves
1 small onion (optional)
1 tbsp butter or oil
2 tsp flour
180–200 ml pasta cooking water
120–150 g grated cheese
Salt and black pepper and spices of your choice
Instructions
Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve about 180–200 ml of the pasta cooking water.
Add the broccoli florets to the same pot for the last 2–3 minutes of cooking, then drain and set aside.
Heat the butter or oil in a large pan over medium heat. Add the onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds.
Add the diced chicken, season with salt and black pepper, and cook for 5–7 minutes, stirring occasionally, until golden and fully cooked.
Sprinkle the flour over the chicken and stir continuously for 20–30 seconds so the flour lightly cooks and loses its raw taste.
Gradually pour in the reserved pasta water while stirring constantly. The liquid will combine with the flour and create a light, silky sauce.
Add the cooked broccoli and pasta to the pan and toss everything together until evenly coated.
Stir in 100–120 g of the grated cheese and mix until melted and creamy.
If the sauce becomes too thick, add a little more pasta water, one splash at a time.
Sprinkle the remaining cheese over the top, cover the pan with a lid, and let it melt for 1–2 minutes before serving.
Enjoy :)
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