Dinner

Chicken and Broccoli Pasta Copycat Recipe

Byanna orden October 5, 2026October 5, 2026

Introduction

If you love creamy, comforting pasta dishes, this Chicken and Broccoli Pasta inspired by the Cheesecake Factory is sure to satisfy. Packed with tender chicken, fresh broccoli, and a rich Parmesan sauce, it’s a perfect meal to impress without breaking the bank.

The image shows a close-up of a dish with three main layers: at the base, there are light yellow cooked spaghetti noodles arranged loosely; the middle layer consists of chunks and slices of white cooked chicken scattered over the noodles; the top layer features small bright green broccoli florets and a creamy light yellow sauce drizzled unevenly across the dish. Small pieces of fresh green herbs are sprinkled all over, adding a fresh look. The dish is served in a white bowl sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 lb broccoli florets
1 lb penne pasta
2 tbsp olive oil
2 tbsp butter
3 garlic cloves, minced
1 cup heavy cream
1 cup chicken broth
1 cup freshly grated Parmesan cheese
Salt and pepper to taste

Instructions

Step 1: Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Step 2: In a large skillet or wok, heat olive oil over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
Step 3: In the same skillet, melt the butter. Add the minced garlic and cook for 1-2 minutes until fragrant.
Step 4: Pour in the chicken broth and bring to a boil. Reduce heat and simmer until the broth is reduced by half.
Step 5: Add the heavy cream and whisk to combine.
Step 6: Stir in the grated Parmesan cheese and whisk until the sauce is smooth and creamy.
Step 7: Add the broccoli florets and cook for 1-2 minutes until heated through.
Step 8: Return the cooked chicken to the skillet and stir to combine with the sauce and broccoli.
Step 9: Add the cooked pasta and toss until everything is well-coated with the sauce.
Step 10: Season with salt and pepper to taste. Garnish with additional Parmesan cheese if desired, and serve hot.

Tips & Variations

For a lighter version, use half-and-half instead of heavy cream and low-sodium chicken broth to reduce fat and sodium.
Substitute penne with other pasta shapes like rigatoni or ziti for variety.
Add red pepper flakes for a little heat or a squeeze of lemon juice to brighten the flavors.
To save time, steam broccoli while the pasta cooks instead of cooking it in the skillet.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or microwave until warmed through, adding a splash of cream or broth to loosen the sauce if needed.

How to Serve

The image shows a close-up of a dish with three main layers, served in a white bowl on a white marbled surface. The bottom layer features light yellow cooked spaghetti pasta. The middle layer is made of chunks of pale white cooked chicken spread evenly across the pasta. The top layer consists of bright green broccoli florets and creamy white cheese sauce draped over the chicken and pasta. Small sprinkles of fresh chopped green herbs are scattered on top, adding a touch of color contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works well. Just be sure to thaw and drain it well before adding to avoid excess moisture in the dish.

Is this recipe freezer friendly?

You can freeze the cooked pasta with sauce, but note that the texture may become slightly softer upon reheating. Store in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating.