Follow these simple steps to create your delicious and easy One-Pot Chicken & Broccoli Pasta:

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the diced onion and cook for about 3-4 minutes, or until softened and translucent. Stir occasionally to prevent burning. Sautéing the onion first releases its sweetness and mellows its flavor, creating a foundational flavor base for the entire dish. Next, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of sautéing garlic is a wonderful indication that you’re on the right track to a flavorful meal.
2. Brown the Chicken: Add the bite-sized chicken pieces to the pot with the onions and garlic. Season the chicken with salt, pepper, and Italian seasoning. Increase the heat slightly to medium-high and cook, stirring occasionally, until the chicken is browned on all sides. It doesn’t need to be cooked through at this point, as it will finish cooking in the pasta sauce. Browning the chicken adds depth of flavor through the Maillard reaction, which creates complex and savory notes. Make sure not to overcrowd the pot; if necessary, brown the chicken in batches to ensure even browning.
3. Add Broth and Pasta: Pour the chicken broth into the pot, scraping up any browned bits from the bottom of the pot. These browned bits, known as fond, are packed with flavor and will enrich the sauce. Add the pasta to the pot, ensuring it is submerged in the broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 12-15 minutes, or until the pasta is cooked al dente and most of the liquid has been absorbed. Stir occasionally during cooking to prevent the pasta from sticking to the bottom of the pot and to ensure even cooking. The cooking time may vary slightly depending on the type of pasta used, so check for doneness around the 12-minute mark.
4. Incorporate Broccoli and Cream: Once the pasta is almost cooked, add the broccoli florets to the pot. Stir them in gently to distribute them evenly throughout the pasta. Pour in the heavy cream and stir to combine. Continue to simmer, uncovered, for another 3-5 minutes, or until the broccoli is tender-crisp and the sauce has thickened slightly. Cooking the broccoli towards the end ensures that it retains some texture and vibrant green color, preventing it from becoming mushy. The heavy cream adds richness and body to the sauce, creating that desirable creamy consistency.
5. Stir in Parmesan and Season: Remove the pot from the heat. Stir in the grated Parmesan cheese until it is melted and fully incorporated into the sauce. The Parmesan cheese adds saltiness, umami, and further thickens the sauce. Taste the pasta and adjust the seasoning with additional salt, pepper, and red pepper flakes (if using) to your preference. Remember that the cheese will add salt, so taste before adding more salt.
6. Serve and Garnish: Let the pasta rest for a few minutes before serving. This allows the sauce to thicken further and the flavors to meld together. Serve hot, garnished with fresh parsley, if desired, and extra grated Parmesan cheese on the side. A sprinkle of fresh parsley adds a pop of color and freshness, while extra Parmesan allows everyone to customize their serving to their liking.