Chicken & Broccoli Caesar Pasta – Creamy, Garlicky, and Lightened-Up Comfort

Your New Favorite Weeknight Hero is Here!

Hey there, friend! Come on in, pull up a stool, and let’s talk about dinner. You know those nights when you’re craving something deeply satisfying, something that feels like a warm hug in a bowl, but you don’t have the energy for a complicated project? You want the creamy, garlicky, savory punch of a classic Caesar salad, but maybe in a form that’s a little more… substantial. A little more dinner.

Well, get ready to meet your new best friend: my Chicken & Broccoli Caesar Pasta. This isn’t just another pasta dish. It’s a vibrant, fast, and utterly delicious solution to the “what’s for dinner” dilemma. We’re taking everything we adore about that iconic salad—the tangy, umami-rich dressing, the sharp parmesan, the crack of black pepper—and tossing it with tender pasta, juicy chicken, and crisp-tender broccoli florets. The best part? Our sauce is a clever, lighter blend of Greek yogurt and mayo that delivers all the creaminess without the heaviness. It’s a one-bowl wonder that comes together in about 25 minutes, proving you don’t need fancy skills to make something truly special. So, tie on your apron (messy or not!), and let’s make a meal that’s guaranteed to spark joy.

The Dinner That Started It All

This recipe has a special place in my heart because it was born from a happy kitchen accident. A few years back, I was hosting my best friend for a casual, last-minute dinner. The plan was a big Caesar salad with grilled chicken on top. But as fate would have it, a rogue elbow (mine, I’ll admit) sent an entire box of bowtie pasta flying across the counter. We laughed until we cried, scooped up the (perfectly clean!) pasta, and I declared, “Plan B! We’re tossing it all together.”

I didn’t have the traditional anchovy paste or raw egg yolks for a real Caesar dressing, so I whipped up a quick, creamy sauce with what I had: Greek yogurt, mayo, a big squeeze of lemon, and a ridiculous amount of garlic. We tossed it with the hot pasta, the chicken, and the broccoli, and the moment we took a bite, we knew it was magic. It was everything we wanted—comforting, flavorful, and fun. That chaotic, laughter-filled evening created a recipe that’s now a staple in my home, and I’m so thrilled to share it with you.

Gathering Your Flavor Dream Team

This recipe is all about simple, wholesome ingredients working in perfect harmony. Here’s what you’ll need and why each one is a star player.

• 12 oz Pasta (Bowties, Rotini, or Penne): I’m a sucker for fun shapes that catch the sauce in their nooks and crannies. Bowties (farfalle) are my go-to for this, but any short pasta with some texture will work beautifully.
• 2 cups Broccoli Florets: We’re cooking the broccoli right in the pasta pot for the last two minutes! This is a major chef hack that saves on dishes and gives the broccoli a perfect crisp-tender bite.
• 1 tbsp Olive Oil: A good glug for a little richness and to prevent the pasta from sticking after draining. Extra virgin olive oil adds a lovely fruitiness.
• 1 lb Cooked Chicken Breast, sliced or shredded: This is your chance to be a meal-prep hero! Use leftover grilled or roasted chicken, a store-bought rotisserie chicken (a lifesaver!), or quickly pan-sear two chicken breasts seasoned with salt and pepper. Shredding it helps it soak up the sauce even better.
• 1/2 cup Plain Greek Yogurt: This is the secret to our lighter, tangy, and protein-packed sauce. I use full-fat for the creamiest texture, but any variety works. Chef’s Insight: The tang from the yogurt mimics the sharpness you’d traditionally get from anchovies and lemon.
• 1/4 cup Mayonnaise: Don’t worry, we’re not making it heavy! Just a quarter cup blended with the yogurt creates an irresistibly creamy, cohesive base for our dressing.
• 1 tbsp Dijon Mustard: This little powerhouse adds depth, a subtle sharpness, and helps emulsify the sauce. It’s a non-negotiable flavor booster!
• 2 Garlic Cloves, minced: Fresh is best here! The pungent, aromatic kick of fresh garlic is the soul of this dish. If you’re a garlic fiend like me, feel free to add an extra clove.
• 1 tbsp Lemon Juice: Freshly squeezed, please! This brightens up the entire dish, cutting through the richness and making all the flavors pop.
• 1/4 cup Grated Parmesan Cheese: We’re mixing this right into the sauce for a salty, umami backbone. The fine grate helps it melt seamlessly into the creamy base.
• Salt and Lots of Cracked Black Pepper: Season with salt to taste, but don’t be shy with the pepper! A generous amount of freshly cracked black pepper is a hallmark of a great Caesar flavor profile.
• Shaved Parmesan, for serving: For that gorgeous, elegant finish and little salty bursts in every bite.

Let’s Get Cooking! Your Foolproof Guide

Ready to see how quickly this all comes together? Follow these steps, and you’ll have a restaurant-worthy meal on the table in no time.

1. Cook the Pasta & Broccoli Together: Bring a large pot of well-salted water to a rolling boil. Add your pasta and cook according to the package directions. Now, here’s the genius part: two minutes before the pasta is done, add the broccoli florets directly to the boiling water. This blanches the broccoli to perfect crisp-tenderness and cooks everything in one pot. Drain the pasta and broccoli together, then return them to the pot. Drizzle with that tablespoon of olive oil and give it a quick toss to prevent sticking. Chef’s Hack: Reserving a half cup of the starchy pasta water before you drain is a great habit! If your sauce ever feels too thick, a splash of this magical water will thin it out perfectly.
2. Whisk the Wonder Sauce: While the pasta is cooking, let’s make the sauce. In a medium bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, minced garlic, lemon juice, grated parmesan, a pinch of salt, and that all-important cracked black pepper. Whisk it until it’s smooth, creamy, and beautifully combined. Take a quick taste and adjust the seasoning—maybe it needs more lemon or pepper? Make it yours! Chef’s Commentary: The heat from the pasta will slightly mellow the raw garlic when you toss it all together, creating a perfectly balanced flavor.
3. The Grand Toss: Now for the fun part! Pour that glorious, creamy Caesar sauce over the hot pasta and broccoli. Using a large spoon or tongs, toss everything together until every single piece of pasta and every floret is luxuriously coated in the sauce. The residual heat from the pasta will warm the sauce through beautifully. Pro Tip: If the mixture seems a bit thick, add a tablespoon or two of that reserved pasta water to loosen it up to a silky consistency.
4. Fold in the Chicken: Gently fold in your cooked, sliced, or shredded chicken. You want to distribute it evenly without breaking it up too much. The goal is to get a bit of chicken, broccoli, and pasta in every single forkful.

Plating Up Your Masterpiece

This dish is incredibly versatile. Serve it warm straight from the pot for the ultimate cozy dinner. It’s also fantastic at room temperature, making it a brilliant option for picnics or potlucks. For a true “wow” factor, divide it among bowls and finish with a generous shower of shaved parmesan and another fresh crack of black pepper. If you’re feeling fancy, a little sprinkle of chopped fresh parsley or chives adds a lovely pop of color and freshness. A simple green salad and a slice of crusty bread for mopping up any extra sauce are the only sidekicks this hero needs.

Make It Your Own! Creative Twists & Swaps

This recipe is a fantastic canvas for your creativity. Here are a few ways to mix it up:

• Seafood Swap: Replace the chicken with a couple of cans of well-drained, flaked tuna or a handful of cooked shrimp for a “Seafood Caesar” vibe.
• Vegetarian Delight: Simply omit the chicken! For extra protein, add a can of drained and rinsed chickpeas or white beans when you toss everything together.
• Bacon Lover’s Dream: Crumble a few slices of cooked, crispy bacon over the top before serving. Because bacon makes everything better.
• Extra Veggie Power: Add a handful of halved cherry tomatoes, some sautéed mushrooms, or even a bit of chopped kale (add it with the broccoli to wilt it) for more color and nutrients.
• Gluten-Free/Dairy-Free: Use your favorite gluten-free pasta. For dairy-free, use a vegan parmesan alternative and make sure your mayo is egg-free if needed.

Olivia’s Kitchen Notes & Stories

This recipe has truly evolved over the years in my kitchen. I’ve made it for new parents, for busy weeknights, and for festive potlucks, and it’s always a hit. One of my favorite kitchen memories is of my nephew, a notoriously picky eater, devouring two full bowls and then asking if we could have it again the next day. That’s the power of a great, approachable recipe!

My biggest piece of advice? Don’t stress about precision. This isn’t that kind of dish. If you only have a cup of broccoli, that’s fine. If you want to use more chicken, go for it! The sauce is very forgiving. I’ve even made it with sour cream in a pinch when I was out of Greek yogurt. It’s all about the spirit of the dish: creamy, garlicky, and deeply satisfying. Make it once as written, and then feel empowered to play with it and make it your own family favorite.

Your Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years, so I’ve gathered the most common ones here to help you out.

• My sauce turned out a bit runny. What happened? This can happen if the pasta and broccoli aren’t drained well, or if you use a very watery brand of yogurt. Don’t panic! The easiest fix is to let it sit for 5-10 minutes; the pasta will absorb some of the excess moisture. If it’s still too thin, you can toss in a little more grated parmesan, which will help thicken it up.
• Can I make this ahead of time? Absolutely! It’s a fantastic make-ahead meal. Prepare the entire dish, let it cool completely, and store it in an airtight container in the fridge for up to 3 days. The flavors meld and get even better! You can eat it cold, or gently reheat it in the microwave, adding a splash of water or milk to loosen the sauce if needed.
• Is the raw garlic flavor too strong? For most palates, the heat from the pasta and broccoli mellows the garlic perfectly. However, if you are sensitive to raw garlic or are planning to serve this at a lunch meeting, you can take the edge off by sautéing the minced garlic in the olive oil for just 30 seconds before adding it to the sauce. This will give it a milder, sweeter, more rounded flavor.
• My broccoli got mushy! How can I prevent that? Timing is key! Make sure you only add the broccoli for the last two minutes of the pasta’s cooking time. Set a timer! You want it to be bright green and still have a slight crunch when you drain it, as it will continue to soften a tiny bit from the residual heat.

Chicken & Broccoli Caesar Pasta

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• Author: OliviaBennett

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Description

This dish is everything you love about a Caesar salad, now in pasta form! Tender pasta, juicy chicken, crisp-tender broccoli, and a lighter creamy sauce made from Greek yogurt and mayo. Ready in 25 minutes, it’s perfect for a fast weeknight dinner or make-ahead meal.

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Ingredients

Scale 1x2x3x

For the Pasta & Veggies:

• 12 oz (≈340g) pasta (bowties, rotini, or penne)

• 2 cups broccoli florets

• 1 tbsp olive oil

For the Protein:

• 1 lb cooked chicken breast, sliced or shredded

For the Sauce:

• ½ cup plain Greek yogurt

• ¼ cup mayonnaise

• 1 tbsp Dijon mustard

• 2 garlic cloves, minced

• 1 tbsp fresh lemon juice

• ¼ cup grated Parmesan cheese

• Salt, to taste

• Lots of freshly cracked black pepper

For Serving / Garnish:

• Shaved Parmesan

• Optional: chopped parsley, extra black pepper

Chef’s Tips / Swaps:

• Vegetarian: Omit chicken; add chickpeas or white beans for protein.

• Seafood: Swap chicken for cooked shrimp or canned tuna.

• Gluten-free: Use gluten-free pasta.

• Dairy-free: Use vegan Parmesan and egg-free mayo.

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Instructions

1. Cook Pasta & Broccoli

1. Bring a large pot of well-salted water to a boil.

2. Add pasta and cook according to package directions.

3. 2 minutes before pasta is done, add broccoli florets to the pot.

4. Drain pasta and broccoli together, return to pot, drizzle with olive oil, and toss.

Tip: Reserve ½ cup of pasta water in case your sauce needs thinning later.

2. Make the Sauce

• In a medium bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, minced garlic, lemon juice, grated Parmesan, salt, and black pepper until smooth.

• Taste and adjust seasoning if needed.

3. Toss Pasta & Sauce

• Pour the sauce over hot pasta and broccoli.

• Toss until everything is evenly coated.

• If the sauce is too thick, add a tablespoon or two of reserved pasta water.

4. Add Chicken

• Gently fold in sliced or shredded chicken.

• Make sure chicken, pasta, and broccoli are evenly distributed.

5. Serve & Garnish

• Serve warm, topped with shaved Parmesan and a crack of fresh black pepper.

• Optional: sprinkle chopped parsley or chives for color.

Notes

• Garlic too strong? Sauté it for 30 seconds in olive oil before adding to sauce.

• Make-ahead: Cool completely, store in airtight container in fridge up to 3 days. Reheat with a splash of water or milk.

• Extra veggies: Add cherry tomatoes, mushrooms, or kale with the broccoli.

• Bacon lover’s twist: Sprinkle crispy bacon on top before serving.

Nutritional Information*

*Please note: This is an estimate per serving (recipe serves 4) and can vary based on specific ingredients used.

• Calories: ~420
• Protein: ~34g
• Carbohydrates: ~36g
• Fat: ~18g

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Final Thoughts

If this recipe proves anything, it’s that the best meals aren’t always the most complicated. They’re the ones that appear like a trusted friend on a hectic Tuesday, ready to solve the dinner dilemma with warmth and welcome. This Chicken & Broccoli Caesar Pasta is exactly that: a reliable, one-bowl wonder that feels like a treat without demanding the energy of one.

It’s a beautiful blend of nostalgia and practicality, born from a happy kitchen accident and refined through countless weeknights and shared meals. It takes the soul of a classic salad and transforms it into something hearty and nourishing, all while keeping things light, bright, and ready in about the time it takes to decide on takeout.

Most of all, this dish is a celebration of flexibility. It invites you to use what you have, to make it your own, and to gather people around a table with a meal that’s genuinely made with love (and maybe a little extra garlic). It’s for the busy nights, the potluck triumphs, the moments when you need a guaranteed smile from the people you’re feeding.