If you ask me, it doesn’t get much better than tender pasta shells smothered in a creamy, buttery garlic Parmesan sauce. This Creamy Broccoli Pasta is one of those feel-good dinners that checks all the boxes: it’s simple, comforting, and packed with flavor — all made in one pot and ready in under 30 minutes!
And here’s the real magic: my family never hesitates to eat their broccoli when this dish is on the table. Even the picky eaters get excited about dinner when they know these creamy pasta shells are involved.
Why You’ll Love This Creamy Broccoli Pasta
- 🥦 Hidden veggies (your kids won’t complain!)
- ⏱ One pot and under 30 minutes
- 🧄 Packed with buttery garlic Parmesan flavor
- 🧀 Extra creamy texture thanks to my pro tips below
- 🍽 Perfect on its own or served with chicken nuggets and cheesy garlic bread
Ingredients You’ll Need
- Butter – for a rich base to the sauce
- Fresh garlic – sautéed in butter for max flavor
- Chicken broth + half and half – creates a flavorful and creamy base
- Pasta shells – or use your favorite short pasta
- Seasonings – onion powder, thyme, oregano, parsley, and salt
- Broccoli florets – fresh or frozen work well
- Lemon juice – for a hint of brightness
- Parmesan cheese – finely grated from a block for the creamiest finish
How to Make Creamy Broccoli Pasta
- Prep your ingredients – This recipe moves quickly, so measure and chop everything first (“mise en place” style).
- Sauté the garlic – Melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
- Build the sauce – Stir in chicken broth, half and half, and your seasonings. Bring to a boil.
- Cook the pasta – Add pasta shells, pressing them into the liquid. Cook partially covered, stirring occasionally to prevent sticking.
- Add broccoli – In the last 5–6 minutes of cooking, stir in the broccoli so it softens with the pasta.
- Finish the sauce – Once the pasta is tender, remove from heat. Add lemon juice, then gently fold in the Parmesan cheese. Let it sit a few minutes to thicken.
PRO TIPS for the Creamiest Sauce
- Always grate your own cheese! Pre-shredded cheese has anti-caking agents that prevent smooth melting. Use a box grater for best results.
- Avoid a grainy sauce. Don’t stir in the cheese while the sauce is bubbling — remove the pan from heat first.
- Switch up the pasta. Fusilli, bowtie (farfalle), or rotini work great, too. Just check the package for cook time.
- Love it with protein? Try adding cooked shredded chicken or check out my Chicken Broccoli Pasta version!
What to Serve With It
This creamy pasta is satisfying on its own, but if you’re feeding a crowd or want to round it out, here are some winning combos:
- Homemade Chicken Nuggets
- Cheesy Garlic Bread
- Simple Side Salad with Lemon Vinaigrette
Storage & Reheating
- Refrigerate in an airtight container for up to 3 days
- Freeze for up to 3 months (note: the dairy sauce may separate slightly when reheated)
- To reheat: Microwave in 30-second bursts, stirring between each until warmed through. Add a splash of broth or cream if needed to loosen up the sauce.
Recipe Card
Creamy Broccoli Pasta
🕒 Ready in 25 minutes | 🍽 Serves 4
Ingredients:
- 4 tbsp butter
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1¼ cups half and half
- ½ lb. medium pasta shells
- ¼ tsp EACH: onion powder, dried thyme, salt
- ½ tsp EACH: dried oregano, dried parsley
- 3½ cups broccoli florets
- 2 tsp lemon juice
- ¾ cup Parmesan cheese, finely grated
Instructions:
- Melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute.
- Stir in broth, half and half, and seasonings. Bring to a boil.
- Add pasta shells and press into liquid. Cook partially covered, stirring occasionally.
- Add broccoli during the last 5–6 minutes of cooking.
- Remove from heat. Stir in lemon juice and Parmesan. Let stand to thicken.
- Serve warm, garnished with extra Parmesan and parsley.