Creamy One-Pot Broccoli Pasta

11 hours ago 3

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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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

Servings: 4

Prep: 15 minutes

Cook: 20 minutes

Total Time: 35 minutes

Milk, chicken broth, short pasta, broccoli, garlic, butter, olive oil, Parmesan, lemon

Creamy, garlicky, bright, and savory with a fresh lemon finish

Large skillet or Dutch oven, slotted spoon, wooden spoon

Stir often once the pasta goes in to prevent sticking and help the sauce thicken evenly

No draining and no separate pot required

Use vegetable broth to make it vegetarian

A close-up of a skillet filled with one-pot creamy garlic pasta, penne, and broccoli florets in a rich white sauce, with a white-handled serving spoon resting inside.

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.

A close-up of a fork holding creamy garlic pasta penne with broccoli, covered in a white cheese sauce, with more pasta and broccoli visible in the blurred background.

Ingredient Notes

A variety of ingredients for a creamy garlic pasta on a white surface, including lemon, cheese, olive oil, milk, herbs in a bowl, garlic, butter, broccoli, penne pasta, another liquid in a small jug, and salt and pepper shakers.

Short shapes like orecchiette, penne, or ziti hold the sauce well

Fusilli or rotini also work; avoid long pasta for even cooking

One whole head using both florets and thin-sliced stems

Broccolini or cauliflower florets in equal amounts

Whole milk for the creamiest sauce

Half-and-half works but thickens faster, so watch closely

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

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.

Close-up of chopped broccoli florets and diced garlic cooking in a pan, perfect for a creamy garlic pasta or tossing into a one-pot pasta dish, with bits of broccoli stem and scattered garlic pieces on a grey surface.

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.

A close-up of a pot filled with creamy garlic pasta, its velvety white sauce speckled with finely chopped green herbs and yellow zest, makes this one-pot dish irresistibly inviting.

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.

Close-up of creamy garlic pasta and penne mixed with chopped herbs, being stirred with a wooden spatula in a pan. This rich one-pot pasta features a thick sauce that coats every piece evenly.

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.

A close-up of penne pasta and broccoli florets in a creamy garlic pasta sauce, all served together in a large pan for an easy one-pot pasta meal.

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.

A pan filled with creamy garlic pasta, tender broccoli florets, and a generous topping of grated Parmesan cheese makes for the perfect one-pot pasta dish.

Serve

Serve your Broccoli Pasta warm with extra Parmesan and a sprinkle of parsley or lemon zest.

A skillet filled with creamy garlic pasta and tender broccoli florets, all made as a one-pot pasta dish, with a serving spoon resting inside.

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.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serves 4

▢ 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

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.

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.