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Creamy One-Pot Broccoli Pasta is an easy weeknight dinner made in one pan. No draining required and ready in about 30 minutes.
Know Before You Scroll
What You’ll Need
Milk, chicken broth, short pasta, broccoli, garlic, butter, olive oil, Parmesan, lemon
Flavor Profile
Creamy, garlicky, bright, and savory with a fresh lemon finish
Difficulty Level
Easy
Equipment Needed
Large skillet or Dutch oven, slotted spoon, wooden spoon
Top Tip
Stir often once the pasta goes in to prevent sticking and help the sauce thicken evenly
Time-Saving Tips
No draining and no separate pot required
Ingredient Swaps
Use vegetable broth to make it vegetarian
In the Test Kitchen
I wanted this Broccoli Pasta to feel indulgent without being heavy, and the real win here is letting the pasta cook directly in the milk and broth. As it simmers, the starches naturally thicken the sauce, so you get that creamy texture without extra steps. Cooking the broccoli briefly at the start keeps it vibrant and prevents it from going mushy later. Adding lemon zest early infuses the sauce with brightness, while the lemon juice at the end wakes everything up so the dish tastes rich but not flat.
Ingredient Notes
Pasta
Best Choice
Short shapes like orecchiette, penne, or ziti hold the sauce well
Substitutions
Fusilli or rotini also work; avoid long pasta for even cooking
Broccoli
Best Choice
One whole head using both florets and thin-sliced stems
Substitutions
Broccolini or cauliflower florets in equal amounts
Dairy
Best Choice
Whole milk for the creamiest sauce
Substitutions
Half-and-half works but thickens faster, so watch closely
Cheese
Best Choice
Freshly grated Parmesan
Substitutions
Pecorino Romano for a sharper finish
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Start the Broccoli and Garlic
In a large skillet or Dutch oven, heat olive oil and butter over medium heat. Add the broccoli florets and thin-sliced stems and sauté for about 2 minutes, just until they start to soften. Stir in the garlic and cook for 1 minute until fragrant. Use a slotted spoon to transfer the broccoli and garlic to a plate.
2
Build the Sauce Base
Pour the milk and chicken broth into the same pot. Stir in the salt, fresh cracked black pepper, chopped parsley, and lemon zest. Bring to a gentle boil.
3
Cook the Pasta
Add the pasta, stirring well to separate the pieces. Reduce the heat to medium and simmer uncovered, stirring often, until the pasta is tender and the sauce has thickened enough to coat it.
4
Add the Broccoli Back In
When the pasta is nearly done, stir the broccoli and garlic back into the pot and let it warm through briefly.
5
Finish the Sauce
Remove from heat and stir in the Parmesan cheese until melted and creamy. Add the lemon juice, taste, and season to taste with more salt or pepper if needed.
6
Serve
Serve your Broccoli Pasta warm with extra Parmesan and a sprinkle of parsley or lemon zest.
More One Pot Meals
Recipe
One-Pot Creamy Broccoli Pasta
Ingredients
- 3 cups whole milk
- 1 cup chicken broth
- 8 oz short pasta (such as orecchiette, penne, or ziti)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 garlic cloves (finely minced)
- 1 head of broccoli (cut into small florets and thin-sliced stems (about 3 cups total))
- 1 teaspoon salt
- Fresh cracked black pepper (to taste)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon lemon zest
- ½ cup grated Parmesan cheese (plus extra for serving)
- 1 tablespoon fresh lemon juice
Instructions
- In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the broccoli florets and sliced stems and sauté for about 2 minutes, just until they start to soften slightly. Stir in the minced garlic and cook for 1 more minute, until the garlic is fragrant but not browned. Use a slotted spoon to remove the broccoli and garlic and set aside.
- Pour the milk and chicken broth into the same pot. Stir in the salt, a few cracks of black pepper, the chopped parsley, and lemon zest. Bring the liquid to a gentle boil, then add the pasta and stir to separate the pieces. Reduce heat to medium and simmer uncovered for 15 to 20 minutes, stirring often, until the pasta is tender and the sauce has thickened.
- When the pasta is nearly done, stir the broccoli and garlic mixture back in and let it warm through for the final 1 to 2 minutes of cooking. Remove the pot from heat and stir in the Parmesan cheese until melted and creamy. Finish with the lemon juice and stir to combine. Taste and adjust seasoning if needed.
- Serve warm with extra Parmesan and a sprinkle of fresh parsley or lemon zest on top.
Tips
Erren’s Top Tips
- Slice broccoli stems thinly so they cook at the same rate as the florets
- If the sauce thickens too much, stir in a splash of warm milk to loosen it
- Add the Parmesan off heat to keep the sauce smooth instead of grainy
- Stir from the bottom of the pot while simmering to prevent sticking
Variations & Add-Ins
- Protein Boost: Add rotisserie chicken or crispy pancetta at the end
- Extra Veggie: Stir in peas or spinach with the broccoli
- Spicy Kick: Finish with red chili flakes or cracked Calabrian chili
- Cheesy Twist: Add a small handful of mozzarella for extra stretch
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of milk to loosen the sauce. Freezing is not recommended, as the dairy sauce can separate.
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FAQs
Can I make this vegetarian?
Yes. Swap the chicken broth for vegetable broth.
Why is my sauce too thick?
Pasta absorbs liquid as it sits. Add a splash of milk when reheating.
Can I use pre-cut broccoli?
You can, but slicing the stems yourself gives better flavor and texture.
Does this work with gluten-free pasta?
It can, but cooking times and liquid absorption vary. Stir often and adjust liquid as needed.
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