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A close-up shot of a rustic bowl filled with creamy garlic parmesan pasta and vibrant green broccoli florets, topped with crushed black pepper and grated cheese.

Creamy One-Pot Broccoli Pasta

A cozy, 20-minute Creamy Broccoli Pasta made entirely in one pot! Tender pasta and fresh broccoli florets tossed in a rich, garlic parmesan cream sauce. Minimal cleanup and maximum flavor!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 Servings
Cuisine: American, Italian-American
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz short pasta such as Penne, Rotini, or Cavatappi
  • 3 cups fresh broccoli florets cut into bite-sized pieces
  • 4 cloves garlic finely minced
  • 1 tbsp olive oil or unsalted butter
  • 2 cups low-sodium chicken broth or vegetable broth
  • 1 cup heavy cream
Seasoning & Garnish
  • 1/2 cup Parmesan cheese freshly grated
  • 1/2 tsp salt or to taste
  • 1/4 tsp freshly cracked black pepper
  • 1 pinch red pepper flakes optional, for a subtle warmth

Method
 

Sauté the Garlic
  1. Heat olive oil or melt butter in a large, deep skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute, stirring constantly, until highly fragrant but not browned.
Add Liquids & Pasta
  1. Pour in the chicken broth, heavy cream, salt, and black pepper. Stir well to combine. Add the dry pasta directly into the liquid, gently pressing down so the noodles are mostly submerged.
Simmer
  1. Bring the mixture to a gentle boil. Once boiling, cover the skillet with a lid, reduce the heat to medium-low, and let it simmer for 8 minutes. Make sure to stir once or twice during this time to prevent the pasta from sticking to the bottom.
Add the Broccoli
  1. Uncover the skillet, stir in the fresh broccoli florets, and quickly cover again with the lid. Simmer for an additional 4 to 5 minutes, or until the pasta is al dente and the broccoli is bright green and tender.
Thick and Cheesy Finish
  1. Remove the skillet from the heat. Stir in the freshly grated Parmesan cheese until melted and fully incorporated. Let the pasta sit uncovered for 2 to 3 minutes before serving—the sauce will thicken up beautifully as it cools. Garnish with extra cheese if desired and enjoy!

Notes

 1. Grate Your Own Cheese! Always use freshly grated Parmesan cheese from a block. Pre-shredded cheese in bags is coated with anti-caking agents that prevent it from melting smoothly, which can make your sauce gritty instead of velvety.
2. Watch the Liquid Level:Different brands of pasta absorb liquid at slightly different rates. If your pasta is still a bit too firm after the cooking time but most of the liquid is gone, simply splash in another 1/4 cup of warm broth or water and keep simmering for another minute.
3. Make it a Complete Meal (Add Protein): This pasta is incredibly versatile! You can easily stir in some leftover shredded rotisserie chicken, sautéed shrimp, or sliced smoked sausage at the very end to heat through.
4. How to Store and Reheat: Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, the pasta will have absorbed most of the sauce. To bring back that creamy texture, add a splash of milk or broth to your portion before popping it in the microwave or warming it on the stovetop.