Creamy Pasta with Chicken and Broccoli

Creamy Pasta with Chicken and Broccoli is the perfect weeknight meal.  You can put this together in 30 minutes.   Serve with a nice crusty loaf of bread, and you’ll love that it’s a meal in one skillet.   We just love using our 12-inch cast iron skillet.  But any oven-ready skillet, or Dutch oven, will work.   This is creamy and tantalizing.   Baby broccoli is found in most supermarkets, but if you can’t find it, then just go with regular broccoli and use the florets.  You’re going to love this dish!   125% Loon Approved. 

5.0 from 1 reviews
Creamy Pasta with Chicken and Broccoli
Prep time
Cook time
Total time
This Creamy Pasta with Chicken and Broccoli is so easy to prepare but looks amazing and tastes even better. You'll love bringing the skillet directly to the table and serve this incredible dish family style. Find the baby broccoli at most supermarkets, or just go with regular broccoli florets. So good!
Recipe type: Entree
Cuisine: American
Serves: 4
  • 1 tablespoon canola oil
  • 3 lbs bone-in skin-on chicken thighs
  • 2½ teaspoons Kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • 2-3 bunches baby broccoli, trimmed and chopped
  • 2 tablespoons water
  • 2 tablespoons all-purpose flour
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic, smashed
  • 1¼ cup heavy cream
  • 1¼ cup chicken stock
  • ½ cup grated Parmesan cheese
  • 1 (12 oz.) box oreccietta pasta, cooked al dente
  1. Pre-heat oven to 425 F.
  2. In a 12-inch cast iron skillet (or oven-ready skillet), heat oil over medium-high heat.
  3. Season both sides of chicken with 2 teaspoons salt and ½ teaspoon pepper.
  4. Place chicken, skin side down, in skillet.
  5. Cook until golden brown, about 5 minutes. (Shift the chicken around in the skillet occasionally to prevent sticking).
  6. Remove from heat and turn chicken over.
  7. Place skillet with chicken in oven and bake until an meat thermometer reads 160 F, about 20 minutes.
  8. Remove chicken from the skillet onto a plate and set aside.
  9. Meanwhile, in a large microwave-safe bowl, place broccoli and 2 tablespoons water, then cover tightly with plastic wrap.
  10. Microwave on high for 2 minutes then drain. Set aside.
  11. Place same skillet over medium heat, whisk in flour and cook for 1 minute.
  12. Whisk in mustard, Worcestershire sauce and garlic.
  13. Gradually stir in cream and stock.
  14. Cook and stir frequently until mixture has thickened, about 5 minutes.
  15. Season with remaining ½ teaspoon salt and ¼ teaspoon black pepper.
  16. Stir in cheese until melted.
  17. Remove from heat and stir in the cooked pasta.
  18. Add cooked chicken and broccoli to skillet, stirring to coat.
  19. Serve at once and ENJOY!



  • Another recipe that has become a family favorite. In fact, I am making this again tonight. Love the flavors and the use of chicken thighs with the orecciette pasta. Truly yummy.

    • That is awesome! That is a recipe I came up with while Wesley was on the slow journey of transplant recovery in Texas. By this point, he was so much better, and I believe this was this first recipe I created and we shot since we had to headed down to Texas. It’s actually shot on my parent’s backyard patio!! And we loved it, too. I remember it being extra special because I was able to share it with my folks, which doesn’t get to happen near enough. So thrilled to hear that you love it. Thank you a million times over for letting us know. xoxo

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