Chicken And Broccoli Pasta – Easy Cheesecake Factory  Copycat

This is a creamy Chicken and Broccoli Pasta inspired by the Cheesecake Factory version — packed with juicy chicken, fresh broccoli, and rigatoni in a rich Alfredo-style sauce. It’s quick, comforting, and makes enough to feed a tired household without wrecking your kitchen. Bonus: it all comes together in like 25 minutes.

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Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: creamy, garlicky, slightly spicy
• Great for: weeknight dinners, meal preppers, pasta people

Why I Like This Recipe

Had leftover chicken and half a bag of broccoli. That was it. Didn’t expect much — just wanted carbs. But the sauce ended up silky, the broccoli stayed crisp, and the whole thing somehow felt like a real meal. Not fancy, just dependable.

Ingredients

• 1½ cups cooked chicken breast, diced
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 4 garlic cloves, minced
• ⅛ tsp red chili flakes (more if you like heat)
• 2 cups broccoli florets
• 8 oz rigatoni pasta
• ½ cup grated parmesan
• 4 oz cream cheese, cubed
• 4 oz jar Alfredo sauce
• ½ cup sun-dried tomatoes, julienned
• 1 tbsp chopped croutons (yep, trust me)
• Lemon wedge + parsley for topping

How To Make Chicken And Broccoli Pasta 

1. Boil the pasta: Salted water, rigatoni in. Cook till al dente. Drain and set aside.
2. Sauté the broccoli: Medium skillet, olive oil, toss in broccoli with salt, pepper, and chili flakes. Sauté a couple minutes till bright green.
3. Add garlic + chicken: Garlic in the pan for one minute. Then the chicken. Let it warm through.
4. Make the sauce: Pour in Alfredo and drop in the cream cheese. Stir on low till smooth and creamy.
5. Bring it all together: Add pasta and parmesan. Mix to coat everything. Toss in sun-dried tomatoes last so they stay chewy.
6. Finish + serve: Top with croutons (adds crunch), a little lemon juice, and chopped parsley. Done.

Tips for Success

• Don’t skip the cream cheese — makes the sauce hit different.
• Add the sun-dried tomatoes at the end — keeps them soft and chewy.
• Fresh broccoli’s best, but frozen works in a pinch.
• Keep the sauce low and slow — boiling = grainy sauce.
• Stir gently once pasta’s in, or it all gets mushy.

Storage and Reheating

• Fridge: Cool it first. Store in a sealed container. Keeps for 2–3 days.
• Freezer: You can freeze it, but the texture may change. Not my favorite move.
• Reheating: Low heat on the stove with a splash of milk or water. Stir till creamy again.

Frequently Asked Questions

• Can I use a different pasta?
  Totally. Penne or shells work fine — anything that holds sauce.
• Can I make this without cream cheese?
  You can, but the sauce won’t be as thick. Add a bit more parmesan if skipping.
• Do I have to use Alfredo from a jar?
  Nope — homemade is great. But the jar makes it fast.
• Can I make this vegetarian?
  Sure. Just skip the chicken or swap for mushrooms or chickpeas.
• What’s with the croutons?
  They add a nice crunch. Weirdly good. Try it once and see.

Common Mistakes and How to Dodge Them

• Overcooking the pasta: Rigatoni turns to mush quick. Check it early.
• Boiling the sauce: High heat breaks the cream. Keep it low. Stir gently.
• Using frozen broccoli without drying it: Steam = watery sauce. Let it dry out a bit first if you’re using frozen.
• Adding tomatoes too soon: They get tough if you cook them too long. Add at the end.
• Skipping the acid: That little squeeze of lemon brightens everything. Don’t skip it.

Nutrition Facts (Per Serving)

• Calories: 679 kcal
• Total Fat: 36g
• Saturated Fat: 15g
• Cholesterol: 110mg
• Sodium: 870mg
• Potassium: 540mg
• Total Carbohydrate: 55g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 32g

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