Creamy Broccoli Pasta – One Pot!

This Creamy Broccoli Pasta has tender pasta shells smothered in a luxurious buttery Garlic Parmesan sauce with fresh herbs and plenty of broccoli! Finished with a bright hint of lemon juice, it’s a complete, flavor-packed meal that cooks in one pot in under 30 minutes. Your whole family will love it.

Why You Will Love This Recipe

This recipe is the ultimate weeknight dinner hero. It delivers restaurant-quality flavor with minimal effort and even fewer dishes to clean. The genius one-pot method means the pasta cooks directly in the rich, creamy sauce, absorbing maximum flavor. It’s incredibly versatile, allowing for easy protein additions, and transforms simple broccoli into a crave-worthy component of a deeply satisfying, comforting meal.

Ingredients

• 4 Tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 ¼ cups half and half
• ½ lb. (8 oz) medium pasta shells
• ¼ teaspoon each: onion powder, dried thyme, salt
• ½ teaspoon each: dried oregano, dried parsley
• 3 ½ cups broccoli florets, cut into bite-sized pieces
• 2 teaspoons fresh lemon juice
• ¾ cup Parmesan cheese, finely grated from a block
• Fresh parsley, for garnish (optional)

Step-by-Step Instructions

1. Prep Ingredients: Measure all ingredients before starting. Cut broccoli into small, uniform florets for quick cooking. Finely grate the Parmesan cheese from a block (see Pro Tips).

2. Sauté Aromatics: In a large skillet or Dutch oven, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.

3. Build the Sauce Base: Pour in the chicken broth and half and half. Add all the seasonings: onion powder, dried thyme, salt, oregano, and parsley. Stir to combine.

4. Cook Pasta: Increase heat to bring the liquid to a boil. Add the dry pasta shells, submerging them in the liquid. Once it returns to a boil, reduce heat to maintain a simmer. Cover the pot partially and cook according to package directions, stirring occasionally with a silicone spatula to prevent sticking.

5. Add Broccoli: During the last 6 minutes of the pasta’s cooking time, add the broccoli florets to the pot and stir. Re-cover partially to allow the broccoli to steam and become tender.

6. Finish the Sauce: Once pasta is al dente and broccoli is tender, remove the pot from the heat. Stir in the fresh lemon juice. Let cool for 1 minute, then gradually sprinkle in the grated Parmesan cheese, stirring gently with a spatula until melted and creamy.

7. Serve: The sauce will continue to thicken as it stands for a few minutes. Garnish with fresh parsley if desired, and serve immediately.

Expert Tips / Pro Tips

• Cheese is Key: Always grate your own Parmesan cheese from a block. Pre-shredded cheese contains anti-caking agents (cellulose) that prevent it from melting smoothly, leading to a grainy sauce.
• Control the Heat: Remove the pot from the heat before adding the cheese. Adding dairy to a boiling base can cause it to separate, making the sauce oily or grainy.
• Pasta Choices: Any short pasta with good sauce-catching ability works. Fusilli, farfalle, orecchiette, or penne are excellent substitutes. Adjust cooking time as needed.
• Broccoli Size: Cutting the broccoli into small, bite-sized pieces ensures they cook perfectly in the short time allowed without becoming mushy.

Variations & Substitutions

• Vegetarian: Use vegetable broth instead of chicken broth.
• Dairy: Substitute half and half with an equal mix of whole milk and heavy cream for similar richness, or use all whole milk for a lighter sauce.
• Cheese Blend: Use a blend of freshly grated Parmesan, Asiago, and Romano for a more complex flavor.
• Add Protein: Stir in 2 cups of shredded rotisserie chicken, cooked diced chicken breast, or sliced Italian sausage during the last 2 minutes of cooking to warm through.
• Extra Veggies: Add a handful of fresh spinach or sun-dried tomatoes with the broccoli.

Serving Suggestions

Serve this pasta steaming hot in bowls, garnished with extra Parmesan and red pepper flakes for a kick. It’s a complete meal on its own, but pairs beautifully with garlic bread, a crisp Caesar salad, or cheesy breadsticks. For a lighter option, serve with a simple mixed green salad with a tangy vinaigrette.

Storage, Freezing & Reheating

• Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze in airtight containers for up to 3 months. Note: dairy-based sauces can separate slightly upon thawing.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce. Microwave reheating in 30-second intervals, stirring between, also works well.

Nutrition Information

Per serving (1 of 4), estimated.

• Calories: 495 kcal
• Carbohydrates: 48g
• Protein: 17g
• Fat: 26g
• Saturated Fat: 16g
• Cholesterol: 71mg
• Sodium: 866mg
• Fiber: 2g
• Sugar: 2g

Note: Nutrition is an estimate. Values will vary based on specific ingredients and brands used.

Creamy Broccoli Pasta – One Pot!

Pasta shells in a luxurious buttery Garlic Parmesan sauce with fresh herbs and broccoli. A complete, flavor-packed one-pot meal ready in under 30 minutes!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American, Italian

Calories: 495

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 4 Tbsp unsalted butter
• 4 cloves garlic minced
• 2 cups low-sodium chicken broth
• 1 1/4 cups half and half
• 1/2 lb medium pasta shells about 8 oz
• 3 1/2 cups broccoli florets cut into small pieces
• 2 tsp lemon juice fresh
• 3/4 cup Parmesan cheese finely grated from a block

Seasonings

• 1/4 tsp onion powder
• 1/4 tsp dried thyme
• 1/4 tsp salt
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley

Equipment

• Large Skillet or Dutch Oven
• Box Grater
• Silicone Spatula

Method

 

1. Melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
   4 Tbsp unsalted butter, 4 cloves garlic
2. Add chicken broth, half and half, and all seasonings (onion powder, thyme, salt, oregano, parsley). Stir and bring to a boil.
   2 cups low-sodium chicken broth, 1 1/4 cups half and half, 1/4 tsp onion powder, 1/4 tsp dried thyme, 1/4 tsp salt, 1/2 tsp dried oregano, 1/2 tsp dried parsley
3. Add the dry pasta shells, submerging them. Once boiling again, reduce heat, partially cover, and simmer according to package directions, stirring occasionally.
   1/2 lb medium pasta shells
4. During the last 6 minutes of cooking, add the broccoli florets to the pot. Stir, re-cover partially, and cook until pasta is al dente and broccoli is tender.
   3 1/2 cups broccoli florets
5. Remove pot from heat. Stir in the fresh lemon juice.
   2 tsp lemon juice
6. Let cool for 1 minute, then gradually add the grated Parmesan cheese, stirring gently until melted and the sauce is creamy.
   3/4 cup Parmesan cheese
7. Let stand for 2-3 minutes to thicken, then serve immediately garnished with fresh parsley if desired.

Notes

Critical Pro Tip: For a perfectly smooth sauce, always grate your own Parmesan cheese from a block and add it off the heat. Pre-shredded cheese will not melt properly.

FAQ