This post may contain affiliate links, please see our privacy policy for details.

Parmesan Chicken Florentine and Broccoli Pasta. This is that bowl of homemade pasta that tastes like it’s from your favorite restaurant but is hopefully even better. Lightly breaded parmesan chicken pan-fried until golden and crispy. The chicken is served over a big bowl of broccoli and pasta in a creamy parmesan Florentine sauce. Each bowl is finished with crispy prosciutto and basil. Better than any restaurant and totally delicious.

I didn’t intend to kick this week off with pasta, I was going to share this recipe a little later. But I’m slightly behind right now so pasta it is! I’m actually not upset about it either. It’s already late August and we’re hitting that end of summertime when I slowly start to shift to my cozier recipes.

Yes, it’s of course still summer. We will continue using up all the yummy summer produce! In fact, today we’re using fresh broccoli in a creamy Florentine-style pasta.

The idea came from one of my favorite spots in New York where I recently dined. They serve a lot of delicious, creamy Italian-style pasta. One of the items on the menu is a crispy chicken in a parmesan sauce.

I added lots of prosciutto to my variation, and well, it turned out even better than I could have imagined. This is delicious and not too hard to make!

Parmesan Chicken Florentine and Broccoli Pasta |

Let’s get into details

Step 1: coat the chicken

I wanted a light coating on the chicken, so I skipped using an egg and just coated the chicken in a mix of panko-style bread crumbs and parmesan cheese. I seasoned the crumbs with onion and garlic powder, cayenne, salt, and pepper.

Parmesan Chicken Florentine and Broccoli Pasta |
Parmesan Chicken Florentine and Broccoli Pasta |

It’s best to use very thinly cut chicken cutlets for this recipe. They’ll cook much more quickly and evenly. You could also use chicken tenders.

Dredge the chicken through the crumbs, using your fist to gently press the crumbs into the chicken.

Parmesan Chicken Florentine and Broccoli Pasta |

Step 2: cook the prosciutto, then the chicken

Now grab a skillet. I love to get the prosciutto crispy first. Once the prosciutto is crisp, you can pull it out of the skillet, then add the chicken to the very same skillet.

This will allow the chicken to cook in the oils from the prosciutto creating even more delicious chicken.

Step 3: make the pasta

While the chicken is cooking I get started on the pasta. I did my go-to one-pot pasta for this, so it’s simple! Add the water, let it boil. Then add the dry pasta, let it cook, then add everything else to the same pot – no draining the water.

The key is to use a touch of cream cheese for added creaminess. This creates the perfect amount of creamy sauce, but still keeps things on the lighter side, plus quick and easy!

Parmesan Chicken Florentine and Broccoli Pasta |

Step 4: serve

Serve the pasta topped with the chicken and prosciutto.

What I love about this recipe is that it really does look and taste like a dish you’d order out from your favorite Italian spot. Enjoy!

Parmesan Chicken Florentine and Broccoli Pasta |

Looking for other quick-cooking pasta dinners? Here are some of my favorites:

20 Minute Orzo Carbonara with Crispy Prosciutto and Burrata

20 Minute Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs

One Pot Baked Spinach and Artichoke Mac and Cheese

One Pot Creamy Penne Alfredo with Spicy Arugula

Lastly, if you make this Parmesan Chicken Florentine and Broccoli Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Parmesan Chicken Florentine and Broccoli Pasta

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4
Calories Per Serving: 437 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1. Combine the bread crumbs, 3/4 cup parmesan, and the onion and garlic powder in a shallow bowl. Dredge both sides of the chicken through the bread crumbs, pressing to adhere.
    2. Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Add the prosciutto and cook until crispy all over, about 5 minutes. Remove from the skillet and place on a plate.
    3. In the same skillet, add 1 tablespoon of olive oil and the chicken. Sear on both sides until golden and cooked though, 5-8 minutes per side.
    4. Meanwhile, make the pasta. In a large pot set over medium heat, melt together the butter, garlic, and a pinch of chili flakes. Cook 2-3 minutes until the garlic is fragrant. Pour in 4 cups of water and bring to a boil over high heat. Add 1 teaspoon salt, the pasta, and the broccoli. Cook, stirring occasionally, for 8 minutes. Do not drain the water. Stir in the cream, and cream cheese and cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes more.
    5. Stir in the parmesan until melted and creamy. Remove from the heat. Stir in the basil and season with salt and pepper.
    6.  Divide the pasta between plates and top with chicken, prosciutto, and basil. Enjoy!
View Recipe Comments

Parmesan Chicken Florentine and Broccoli Pasta |

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    My family loved it and said it was a keeper! I changed the heavy cream to half and half and the basil to spinach because that is what we had in the fridge! I never made pasta like this before and it was perfect! Thank you!

    1. Hey there! Thank you so so much for trying out the recipe! I appreciate you taking the time to leave a comment as well! 🙂 xT

  2. I just made this recipe, pretty much to spec, except that I quartered it. I had trouble getting the pasta cooked through and kept having to add water, and the broccoli did lose texture. It still tasted great, though, and I thoroughly enjoyed it. For me, I think it would be better to prepare the pasta and sauce separately, and add the broccoli, possibly parboiled, later. I know there is an emphasis on these blogs to reduce pots and pans, but speaking as someone who is both chef and dishwasher, I don’t mind cleaning an extra pot or two to make a better dinner.

    1. Hi Matt,
      Thanks for giving this recipe a try and sharing your feedback! Sorry to hear the pasta didn’t cook correctly, next time I would try the full recipe to see if that works better for you! xx

  3. 5 stars
    I don’t even really like broccoli and I loved this recipe!! I was worried that 4 c of water wouldn’t be enough but it was perfect – stirring often is key.

  4. Wanted so badly to love this recipe, and we did when initially made. When I reaheated for left overs the pasta was rather dry and not saucy at all. Next time Im going to make an alfredo sauce seperately and then add the cooked pasta. FYI I did not add my broccoli as soon the recipe stated as I was afraid of a mushy mess. Other than that the flavors are amazing!!!

  5. Hello! When it says 1.5 cups chopped basil is it 1.5 chopped cups or 1.5 cups pre chopped and then we need to go ahead and chop? I actually have this question on several recipes. Thanks!!

  6. Not sure if I’m calculating incorrectly but I’m not sure how this is only 437 cals per serving. Just the plain pasta would be 400 calories per serving (1600 cals total) so I don’t see how the chicken, prosciutto, and sauce would only be 37 calories seeing as heavy cream is over 200 cals as is the parmesan. I calculated it according to the recipe posted and it comes out to over 1100 calories per serving. I know it says it’s just an estimate calories but this seems really far off.

    1. Hey Ashley! I’m sorry for the confusion! We try to make the calorie count as accurate as possible, but I don’t recommend using these calculations as your guide! xT

  7. 4 stars
    Love this overall, but next time will add more broccoli. Maybe also smaller cuts of chicken so they cook more evenly – totally my fault! Love the flavors!

  8. Can’t wait to make this! What kind of short cut pasta did you use? Is rigatoni too big? Thanks-big fan of yours!

      1. I had the same concern, especially since it cooks with the pasta and then 4-5 minutes more. It seems like it would be mush, so I plan on adding it to the pasta later during cooking.
        Good luck!

  9. Is there any chance my broccoli will get mushy? If there is please let me know and I will steam separate and add in after. Anyone else had that problem? I’d like to stick to least amount of pans

  10. Do I cook the pasta separately and then add it to the sauce mix? I’m just confused by the four cups of water. My recipe for pasta says I’m supposed to add four quarts of water. Sorry, I’m a novice

    1. Hi Joanne! No worries at all! You cook the pasta in 4 cups of water but you don’t drain it, you just add the other ingredients to the pasta! Hope this helps 🙂

    1. 5 stars
      Can I skip the prosciutto and just add some oil? Also can I swap cream cheese for heavy whipping cream? My husband doesn’t like cream cheese. Thank you

  11. 5 stars
    What’s in this that makes it so addicting? We couldn’t stop eating it. Even my 1 yr old couldn’t put it down. Will be on heavy rotation!!!