Creamy Chicken, Broccoli and Bean Pasta
Short Description of the Recipe
This creamy chicken, broccoli and bean pasta is a simple weeknight dinner made with tender chicken breast, short noodles, broccoli, green beans and yellow beans in a smooth, savoury cream sauce. A light sprinkle of nigella seeds adds a slightly peppery finish and makes the dish a little more interesting without adding extra work.
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Why It’s Good
This creamy chicken pasta is filling, colourful and easy to prepare in one large skillet after the noodles are cooked. The broccoli and mixed beans add freshness and texture, while the sauce coats everything nicely without feeling too heavy or complicated.
I especially like using both green and yellow beans because they make an everyday dinner look much more inviting. The yellow beans softened a little faster when I made this, so I added them later. It is a small detail, but it helps all the vegetables keep a good texture.
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When to Serve It
Serve this creamy chicken and vegetable pasta for an easy family dinner, a busy weeknight meal or whenever you need to use up fresh vegetables from the fridge. It is comforting enough for cooler evenings but also works well in summer when fresh beans are plentiful.
The chicken, noodles and vegetables make it a complete meal on their own, although warm bread or a simple salad would be lovely alongside it. It is homemade, satisfying and very manageable on a busy day.
How to Make Creamy Chicken, Broccoli and Bean Pasta
Fresh Ingredients for Creamy Chicken and Vegetable Pasta
This creamy chicken and vegetable pasta starts with simple, fresh ingredients: two chicken breasts, crisp broccoli, green beans and yellow beans. The chicken is cut into bite-sized pieces so it cooks quickly and stays tender, while the vegetables add plenty of colour and texture. I add the yellow beans a little later because they tend to cook faster than the green ones. Once combined with noodles and a flavourful cream sauce, these everyday ingredients make an easy, satisfying family dinner.
The Best Pasta for This Creamy Chicken Dinner
I used this durum wheat semolina pasta for the creamy chicken and vegetable pasta. The small curled shape catches the cream sauce really well, so every bite has plenty of flavour. It cooks in about eight minutes and holds its shape nicely without becoming too soft. Any similar short pasta will work, but spirals, curls or small shells are especially good for a creamy chicken pasta recipe because they hold onto the sauce, chicken and vegetables.
Cook the Pasta Until Just Al Dente
Cook the short curly pasta in well-salted water until it is just al dente, then drain it well before adding it to the creamy chicken and vegetables. This shape works especially well for creamy chicken pasta because the small curls catch the sauce instead of letting it slide to the bottom of the bowl. I try not to overcook it—the pasta softens a little more once it is tossed through the warm cream sauce.
Tips and Tricks
Cook the pasta just until al dente. It will soften a little more when tossed through the warm cream sauce, so avoid overcooking it at the start.
Save some pasta water. A small splash helps loosen the sauce and makes it cling nicely to the noodles without adding more cream.
Cut the chicken into similar-sized pieces. This helps the chicken breast cook evenly and stay tender in the creamy chicken pasta.
Cook the chicken in a single layer. Give it a little space in the pan so it browns instead of steaming. That light colour adds more flavour.
Add the yellow beans later. I found they cooked faster than the green beans, so adding them a few minutes later kept them from becoming too soft.
Keep the broccoli slightly firm. It continues cooking once it is mixed into the hot sauce. A little bite gives this creamy chicken and vegetable pasta better texture.
Simmer the cream sauce gently. High heat can cause the sauce to separate. Keep it at a low simmer and stir often.
Use freshly grated Parmesan. It melts more smoothly and gives the garlic-Parmesan cream sauce a richer flavour than pre-shredded cheese.
Taste before adding extra salt. The Parmesan and chicken broth already contain salt, so the sauce may need less than expected.
Use nigella seeds sparingly. A light sprinkle adds a peppery, savoury flavour and a lovely contrast on top of the creamy pasta.
Serve the pasta right away. Cream sauces naturally thicken as they sit. Add another splash of pasta water if the sauce becomes too thick.
Variations
Use a different pasta shape. Short pasta such as penne, rotini, shells or bow ties all work well in this creamy chicken and vegetable pasta. Choose a shape with curves or ridges so it catches the sauce.
Swap the chicken breast. Boneless chicken thighs make the pasta a little richer and stay very tender. Leftover cooked chicken also works—just stir it in near the end so it does not dry out.
Add more vegetables. Sliced mushrooms, peas, spinach, asparagus or zucchini can be added to this easy chicken pasta. I would cook watery vegetables separately or let their moisture evaporate before adding the cream sauce.
Use only one kind of bean. Both green and yellow beans give the dish great colour, but the recipe still works with whichever variety you have. Remember that tender yellow beans may cook a little faster.
Make it extra garlicky. Add another clove of garlic or stir in a small amount of roasted garlic for a deeper flavour. It is especially good with the Parmesan cream sauce.
Add a little heat. Sprinkle in crushed red pepper flakes or a pinch of cayenne. Keep it light so the spice does not overpower the creamy sauce and nigella seeds.
Try a lemon-herb version. Add extra lemon zest and fresh dill, parsley or basil for a brighter creamy chicken pasta recipe. The lemon helps balance the richness of the sauce.
Make it cheesier. Stir in extra Parmesan, Asiago or a little mozzarella. Add cheese over low heat so it melts smoothly rather than becoming stringy.
Lighten the sauce. Replace part of the cream with milk or extra chicken broth. The sauce will be thinner, so let it simmer for a few extra minutes before adding the pasta.
Make it vegetarian. Leave out the chicken and add mushrooms, chickpeas or white beans for a filling creamy vegetable pasta. You may want to add a little extra seasoning because the chicken normally adds flavour.
Add sun-dried tomatoes. A small handful of chopped sun-dried tomatoes adds tangy flavour and colour. They work especially well with the garlic, Parmesan and broccoli.
Change the garnish. Nigella seeds give the finished pasta a slightly peppery, savoury finish, but toasted breadcrumbs, fresh parsley or extra Parmesan are also good options.
Storage Tips
Cool the pasta before storing. Let the creamy chicken and vegetable pasta cool slightly, but do not leave it at room temperature for more than two hours.
Refrigerate leftovers promptly. Store the pasta in an airtight container in the refrigerator for up to 3–4 days.
Keep a little extra sauce. Creamy pasta naturally absorbs sauce as it sits. Stir in a splash of milk, cream or chicken broth when reheating to bring back its smooth texture.
Reheat it gently. Warm the chicken pasta in a skillet over low to medium heat, stirring often. High heat can make the cream sauce separate and may dry out the chicken.
Use the microwave in short intervals. Cover the pasta loosely and heat for 30–45 seconds at a time, stirring between each interval. Add a spoonful of milk if it looks dry.
Avoid overcooking the vegetables. The broccoli and beans soften more each time the pasta is reheated, so warm only the amount you plan to eat.
Store the garnish separately. Add the nigella seeds and fresh parsley after reheating so they keep their flavour and texture.
Freezing is possible, but not ideal. Cream sauces can become slightly grainy after thawing, and the pasta and vegetables may soften. For the best results, enjoy this creamy chicken pasta fresh or refrigerated.
Freeze in individual portions when needed. Place cooled pasta in freezer-safe containers for up to two months. Thaw it overnight in the refrigerator before reheating gently.
Do not reheat the entire batch repeatedly. Take out only the portion you need. This helps the chicken stay tender and keeps the pasta from becoming too soft.
Creamy Chicken, Broccoli and Bean Pasta
Equipment
- Large pot
- Large skillet
- ColanderÂ
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Cheese grater
- Small whisk
- Serving bowls
Ingredients
Chicken and Pasta
- 2 chicken breasts cut into bite-sized pieces
- 300 g pasta (short) or noodles
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
Vegetables
- 2 cups broccoli florets
- 1½ cups green beans trimmed
- 1½ cups yellow wax beans trimmed
Cream Sauce
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 small shallot or ½ small onion finely chopped
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon Italian seasoning
- ½ cup Parmesan cheese freshly grated
- 1 tablespoon lemon juice
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper
Garnish
- 1 teaspoon black sesame seeds or nigella seeds
- 2 tablespoons fresh parsley chopped
- Parmesan cheese freshly grated
Instructions
Cook the pasta.
- Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Reserve about ½ cup of the pasta water, then drain.
Partially cook the green beans.
- Add the green beans to the pasta water during the final 4 minutes of cooking.
Add the yellow beans and broccoli.
- Add the yellow wax beans and broccoli during the final 2 minutes. The yellow beans I used softened more quickly than the green beans, so adding them later kept them from becoming limp. Drain everything together.
Season the chicken.
- Pat the chicken pieces dry and season them with salt, pepper, garlic powder and Italian seasoning.
Cook the chicken.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until lightly golden and cooked through. Transfer it to a plate.
Start the cream sauce.
- Reduce the heat to medium. Melt the butter in the same skillet. Add the shallot and cook for 2–3 minutes. Stir in the garlic and cook for another 30 seconds.
Thicken the sauce.
- Sprinkle in the flour and stir for about 1 minute. Slowly whisk in the chicken broth, followed by the cream.
Add more flavour.
- Stir in the Dijon mustard, Italian seasoning, Parmesan, lemon juice, salt and pepper. Simmer gently for 3–4 minutes until the sauce lightly coats the back of a spoon. Do not let it boil hard.
Combine everything.
- Return the chicken to the skillet. Add the drained pasta, broccoli and beans. Toss gently until everything is covered in the creamy garlic-Parmesan sauce. Add a little reserved pasta water when needed to loosen it.
Serve.
- Spoon the creamy chicken pasta into bowls. Finish with parsley, extra Parmesan and a light sprinkling of black sesame or nigella seeds.
Notes
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- Cut the chicken breasts into evenly sized pieces so they cook quickly and stay tender in this creamy chicken pasta recipe.
- Cook the short pasta only until al dente. It will soften a little more when tossed with the warm garlic-Parmesan cream sauce.
- Reserve about ½ cup of pasta water before draining. A small splash helps loosen the sauce and makes it cling nicely to the noodles.
- Add the green beans before the yellow beans. I found the yellow beans cooked more quickly, so adding them later kept them from becoming too soft.
- Keep the broccoli slightly firm. It continues to cook once everything is combined in the skillet.
- Let the chicken develop a little golden colour before stirring. Those browned bits add extra flavour to this easy creamy chicken and vegetable pasta.
- Simmer the cream sauce gently rather than boiling it. High heat can cause the sauce to separate or become oily.
- Freshly grated Parmesan melts more smoothly than packaged shredded cheese and gives the sauce a richer, creamier texture.
- Dijon mustard and lemon juice add depth and help balance the richness of the cream without making the sauce taste strongly of mustard or lemon.
- Use the nigella seeds as a finishing garnish. They have a distinctive peppery, slightly onion-like flavour, so a light sprinkle is enough.
- Taste the sauce before adding extra salt. Parmesan cheese and chicken broth can already be quite salty.
- Serve this creamy chicken, broccoli and bean pasta soon after mixing. The pasta continues to absorb the sauce as it sits, but a splash of milk or broth will loosen leftovers.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.