One-Pot Creamy Broccoli Pasta

Close-up of creamy garlic pasta with penne and broccoli florets, topped with melted cheese, served on a white plate with a gold fork beside the pasta.

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One-Pot Creamy Broccoli Pasta

Creamy, garlicky pasta simmered in a rich Parmesan sauce with tender broccoli and a bright pop of lemon. Cozy, savory, and perfectly balanced with a fresh finish.

Course Dinner, lunch, Main Course

Cuisine American, Italian, Mediterranean

Diet Low Lactose, Vegetarian

Keyword Broccoli Pasta, One Pot Pasta

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 544

Author Erren Hart

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

US Customary - Metric

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.

Notes

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.

Nutrition