There’s something comforting about a bowl of pasta loaded with tender chicken, crisp broccoli, and sweetcorn. It’s the kind of meal that feels cozy without being heavy. This recipe brings that balance — hearty enough to satisfy, but still light and fresh. I make it on nights when I want something quick that doesn’t taste rushed. We’re talking about creamy sauce clinging to pasta shells, juicy chunks of chicken, and pops of golden corn. The broccoli adds that perfect bite — not too soft, not too firm — and the colors together make the dish look as good as it tastes. You don’t need fancy ingredients here, just simple pantry staples doing their best work. It’s one of those healthy pasta recipes you’ll go back to often. Whether you’re feeding kids, meal prepping, or just craving something easy and satisfying, this pasta checks all the boxes for pasta broccoli recipes, broccoli pasta recipes, pasta and broccoli recipes, broccoli pasta recipe, broccoli and pasta recipes, and any recipe with broccoli.

1) Key Takeaways
2) Easy Chicken Broccoli and Sweetcorn Pasta Recipe
3) Ingredients for Chicken Broccoli and Sweetcorn Pasta
4) How to Make Chicken Broccoli and Sweetcorn Pasta
5) Tips for Making Chicken Broccoli and Sweetcorn Pasta
6) Making Chicken Broccoli and Sweetcorn Pasta Ahead of Time
7) Storing Leftover Chicken Broccoli and Sweetcorn Pasta
8) Try these pasta recipes next!
9) Chicken Broccoli and Sweetcorn Pasta
10) Nutrition

1) Key Takeaways

This Chicken Broccoli and Sweetcorn Pasta is one of those easy weeknight dishes that somehow feels like a hug in a bowl. It’s part of the healthy pasta recipes family that doesn’t make you feel like you’re missing out on comfort food. You get the creamy texture, the flavor from garlic and cheese, and the crunch from bright green broccoli that keeps every bite fresh.

If you’ve ever needed something to feed a crowd without spending hours in the kitchen, this pasta saves the day. The ingredients are simple, affordable, and easy to find, which makes it great for busy families or anyone who just doesn’t want to think too hard about dinner.

The best part? You can adjust it to your mood. Add a sprinkle of chili flakes for heat, or toss in a handful of spinach for a greener twist. It’s forgiving, flexible, and absolutely delicious.

2) Easy Chicken Broccoli and Sweetcorn Pasta Recipe

There’s something magical about how a few ingredients come together in a bowl of pasta. I like recipes that don’t need too many steps but still taste like you made an effort. This one’s exactly that. It’s one of those healthy pasta recipes that doesn’t try too hard. You’ve got pasta, chicken, broccoli, and sweetcorn, and they all pull their weight beautifully.

The sauce clings to every piece of pasta, coating it in a creamy, cheesy goodness that hits all the right notes. The chicken adds a hearty bite, the broccoli brings freshness, and the corn adds just the right hint of sweetness to round everything out. It’s the kind of dish that feels balanced—like dinner harmony on a plate.

When I make this, I usually double the batch because it’s even better the next day. Something about the flavors settling overnight makes it taste like it’s been kissed by the fridge gods. Simple, honest food that makes you happy every single time.

3) Ingredients for Chicken Broccoli and Sweetcorn Pasta

Chicken: I use cooked chicken breast—either leftovers or a rotisserie chicken. It’s tender, lean, and ready to mix in without fuss.

Broccoli: Fresh florets work best. I like to steam them just until they’re bright green and still have a little crunch. Frozen broccoli works too if you’re short on time.

Sweetcorn: Adds that subtle pop of sweetness that keeps things interesting. You can use fresh, canned, or frozen—it all works.

Pasta: Penne, fusilli, or shells. I prefer shapes with little ridges that hold the sauce. They’re great for catching all that cheesy goodness.

Garlic: A couple of cloves, minced fine. Garlic sets the tone and brings the whole dish to life.

Milk and Cheese: For the sauce, a simple mix of milk and grated cheddar makes everything rich and creamy without feeling heavy.

Olive Oil, Flour, and Seasoning: The trio that builds your base. Olive oil for flavor, flour for thickening, and salt and pepper to tie it all together.

4) How to Make Chicken Broccoli and Sweetcorn Pasta

Step 1. Cook your pasta in salted water until just tender. Drain it and set it aside. Don’t overcook—it keeps the texture right.

Step 2. Steam or blanch the broccoli until it’s bright green and crisp. You want it cooked but not soft. That slight bite gives the dish balance.

Step 3. In a skillet, warm olive oil and sauté garlic until fragrant. Add the flour and whisk quickly to form a light roux. It’s the base for your creamy sauce.

Step 4. Slowly pour in the milk, whisking until the sauce thickens and smooths out. Add your cheese and stir until it melts completely.

Step 5. Toss the cooked pasta, chicken, broccoli, and sweetcorn into the pan. Mix everything gently until coated in the creamy sauce.

Step 6. Taste for seasoning and add salt, pepper, or chili flakes if you like a little heat. Serve it warm and fresh from the stove.

5) Tips for Making Chicken Broccoli and Sweetcorn Pasta

I’ve made this dish more times than I can count, and I’ve learned a few small tricks that make it even better. The first one is to salt your pasta water properly—it’s your only chance to season the noodles from the inside out. I use about two tablespoons per pot.

When you’re cooking the broccoli, keep an eye on it. It goes from perfect to soggy fast. Three minutes of steaming is usually all you need. Then rinse it in cold water to stop the cooking and keep that bright color.

If your sauce feels too thick, a splash of the reserved pasta water works wonders. It thins it out just enough without losing flavor. And if you like more texture, sprinkle breadcrumbs or extra cheese on top before serving. Simple upgrades can make your pasta feel restaurant-worthy.

6) Making Chicken Broccoli and Sweetcorn Pasta Ahead of Time

This recipe fits right into a busy schedule. I often make it ahead on a Sunday and portion it for the week. It holds up beautifully and tastes even better after resting overnight. The flavors settle and blend, which makes each bite smoother and richer.

If you’re prepping it in advance, keep the sauce and pasta separate until just before serving. That way, the pasta doesn’t absorb all the sauce and go dry. Reheat the sauce over low heat and toss everything together just before serving.

For those who like planning ahead, this dish freezes surprisingly well. Just let it cool completely, portion it into containers, and freeze. When you’re ready to eat, reheat it on the stove with a splash of milk. It’ll taste like you made it fresh.

7) Storing Leftover Chicken Broccoli and Sweetcorn Pasta

Leftovers might be my favorite part of this recipe. Store any extras in an airtight container in the fridge. They’ll stay good for up to four days. When you reheat, add a tiny bit of milk to loosen up the sauce—it comes back to life instantly.

If you’re like me and can’t resist a late-night snack, this pasta is delicious cold too. It’s creamy, slightly firm, and full of flavor. Perfect for when you want something easy but satisfying.

For longer storage, freeze in meal-sized portions. It reheats well and saves you on busy days when cooking feels like too much work. Just heat, eat, and smile at your clever past self for making extra.

8) Try these pasta recipes next!

9) Chicken Broccoli and Sweetcorn Pasta