One-Pot Creamy Chicken And Broccoli Pasta

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One-Pot Creamy Chicken And Broccoli Pasta

Here is what you'll need!

One-Pot Creamy Chicken And Broccoli Pasta
Servings: 4-6

1 tablespoon oil
1½ pounds chicken breast, cubed
1 teaspoon seasoned salt
Pepper, to taste
1 small onion, sliced
1 medium head of broccoli
6 cups milk
1 pound bowtie pasta
1 cup shredded Parmesan
1 cup shredded mozzarella

1. Heat half of the oil in a large pot. Add in the chicken, season with half of the seasoned salt and pepper, and cook.
2. Once the chicken is nicely browned and cooked through, remove it from the pan and add in remaining oil, onion, and broccoli. Season with remaining salt and pepper. Cook and stir until the onions begin to become translucent.
3. Pour in milk and bring to a boil. Stir periodically so the bottom does not burn.
4. Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
5. Add in Parmesan and mozzarella and stir until cheese is melted.
6. Enjoy!

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55 thoughts on “One-Pot Creamy Chicken And Broccoli Pasta

  1. Yes, I’m early! Not that it really matters, but now I feel accomplished. Like one day on my tomb, they’ll write, “She was early once.”

    1. mikey’s cliffaconda ok sorry. but that wasn’t too nice and people are assholes. thanks for pointing it out.

    1. Isha Sagar that’s what I was thinking! I always overcooked my broccoli until I realised you really shouldn’t do that… I guess you could add it somewhere at the end where there’s still a little bit of liquid left?

  2. *sees title* bet they’re gonna put in a load of milk and cook the pasta in that
    *watches video* damn I should become a psychic

    1. When you make one-pot pasta dishes, if you’re doing a cream-based sauce, you kind of have no choice but to boil it in milk. They use so much milk because a lot of it will evaporate, and absorb into the pasta, and they need enough liquid leftover. to form the sauce.

  3. Do _not_ put the raw pasta in! It will not cook! They’ve done this in one of their recipes before and I’m warning you guys, now: pre-cook the pasta at the very least if you’re making this. Although I’d recommend steering clear of this recipe altogether, simply because Tasty recipes that don’t immediately look super simple usually don’t work out, even if you follow it exactly like they say.

    1. Ryan Pfeiffer If you use cooked pasta, you won’t need 6 cups of milk. One thing to keep in mind.

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