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Creamy Garlic Herb Chicken Pasta with Roasted Broccoli & Mozzarella

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This creamy garlic herb chicken pasta with roasted broccoli and mozzarella is a comforting, flavor-packed dinner made in under an hour. Rich cheese sauce, tender chicken, and crispy roasted broccoli come together in one deliciously satisfying dish.

Ingredients

Scale

  • 12 oz rigatoni or penne pasta

  • 2 boneless skinless chicken breasts, cubed

  • 2 cups broccoli florets

  • 2 tbsp olive oil (divided)

  • Salt, pepper, garlic powder, and Italian seasoning to taste

  • 3 garlic cloves, minced

  • 1½ cups heavy cream

  • ½ cup cream cheese, softened

  • ¾ cup shredded mozzarella cheese

  • ½ cup grated Parmesan cheese

  • ¼ tsp red pepper flakes (optional)

  • 2 tbsp chopped parsley or fresh basil (for garnish)

Instructions

  • Roast the Broccoli:
    Preheat oven to 425°F (220°C). Toss broccoli with 1 tbsp olive oil, salt, and pepper. Roast for 15–20 minutes until crispy at the edges.

  • Cook the Pasta:
    Boil pasta in salted water until al dente. Drain and set aside.

  • Cook the Chicken:
    In a large skillet, heat 1 tbsp olive oil over medium heat. Season chicken with garlic powder, Italian seasoning, salt, and pepper. Sear for 6–7 minutes until golden and cooked through. Remove and set aside.

  • Make the Sauce:
    In the same skillet, sauté minced garlic for 1 minute. Stir in heavy cream and cream cheese until smooth. Add mozzarella, Parmesan, and red pepper flakes. Stir until melted and creamy.

  • Combine:
    Add the cooked pasta, roasted broccoli, and chicken into the sauce. Toss until evenly coated.

  • Serve:
    Top with fresh parsley or basil and optional lemon zest. Serve hot.

Notes

  • Swap rigatoni with fusilli or farfalle if preferred.

  • Add spinach or sun-dried tomatoes for extra flavor.

  • Lightly charred broccoli adds depth to the creamy sauce.

Find it online: http://maicook.com/creamy-garlic-herb-chicken-pasta-with-roasted-broccoli-mozzarella/