This creamy chicken and broccoli pasta comes together in just 30 minutes and is perfect for a busy night. Whole milk gives the sauce its rich, creamy texture while adding protein, and the leftovers reheat like a dream.
1. Bring a pot of generously salted water to a boil for the pasta. While the water comes to a boil, begin preparing the sauce.
2. In a separate large pot over medium heat, melt the butter. Add the onion and cook, stirring often, for 2 to 3 minutes, until starting to become tender and translucent.
3. Add the broccoli, garlic, salt, and pepper and cook for 5 to 6 minutes, stirring occasionally, until the broccoli is bright green and almost tender.
4. Add the flour and cook, stirring, for 1 minute. Gradually stir in the milk, about 1 Cup at a time, mixing until fully incorporated before adding more. Bring to a simmer over medium-high heat.
5. Once the sauce begins to bubble and thicken, add the cream cheese and stir until it melts into the sauce. Remove from the heat until the pasta is ready.
6. Once the water is boiling, add the pasta and cook for 2 minutes less than the package directions. Reserve 1 cup pasta water, then transfer the pasta directly into the sauce with a mesh skimmer or drain it in a colander before adding it to the sauce.
7. Return the pot to medium heat. Add the shredded chicken, Parmesan, and 1/2 Cup pasta water. Cook, stirring often, for 2 to 3 minutes, until the chicken is warmed through, the pasta is al dente, and the sauce coats everything. Add more pasta water as needed to loosen the sauce. Serve topped with freshly grated Parmesan and enjoy!
