Tender pasta with broccoli and mushrooms in a garlicky cream sauce is a quick dinner that my whole family enjoys.
Broccoli and Mushroom Pasta
If you happen to have some rotisserie chicken or leftover grilled chicken on hand, go ahead and add it to the pasta for a heartier option. I’ve made this with and without chicken and love this dish both ways.
In the past, I’ve made this dish with fresh garlic (it’s great that way, just add it at the end of cooking the mushrooms) but in a pinch one time, I made it with garlic powder and it was so very good that has become my go-to for this sauce.
One-pot dishes like mushroom broccoli pasta are a surefire way to feed the entire crew and keep clean-up to a minimum.
Start by cooking the pasta according to the package. I grabbed penne for this recipe but any small bite-size pasta will work here.
When the pasta is nearly done cooking, add the broccoli and allow it to boil for about 30 seconds. The broccoli will turn bright green and still remain crisp when it is done.
Drain everything into a large colander, set aside, and don’t rinse.
In the same pot used for the pasta, melt some butter and saute the mushrooms.
When they have softened slightly and released their liquid, transfer them to a paper towel-lined bowl to drain while you continue making the sauce.
Create a roux with the remaining butter and flour. Whisk in the chicken broth and bring to a simmer to create a smooth sauce, cooking for about 2 minutes.
Add the seasonings and heavy cream, simmering over low. Stir continuously to avoid burning the sauce as it thickens.
Return the pasta, broccoli, and mushrooms to the sauce and gently stir to coat. If adding chicken or diced ham, this is when you will add those ingredients.
Sprinkle with Parmesan and additional pepper when ready to serve.
Broccoli Mushroom Pasta
To make this recipe you will need the following ingredients:
- mini penne pasta or the bite-size pasta of your choice
- broccoli florets
- baby bella or white mushrooms
- all-purpose flour
- chicken broth
- heavy cream
- granulated garlic or garlic powder
- Italian seasoning blend
- kosher salt
- freshly ground black pepper
- shredded parmesan cheese
- fresh Italian parsley
- OPTIONAL: cooked chicken
Vegetables and Pasta
Vegetable-filled dishes like this mushroom broccoli pasta work well as the main dish or as a side. While this can be made as a vegetarian dish, it’s easy to add protein to satisfy any meat lovers.
Roasted butternut squash with pasta is tossed with plenty of butter, garlic, sage, and red pepper for a flavorful take on this classic pasta dish.
Creamy pasta with chunks of savory ham and tender sweet peas come together in less than 30 minutes for this pasta night favorite.
Sweet bell peppers and juicy tomatoes are tossed with angel hair pasta and a sprinkling of Parmesan cheese in this flavorful Bell Pepper Pasta.
Spicy sausage and tender shrimp make this Jambalaya Pasta a dinner that’ll leave everyone asking for seconds. This saucy one-pot pasta is a weeknight dinner you are going to love.
Mushroom Broccoli Pasta
- 8 ounces mini penne pasta or the bite-size pasta of your choice
- 3 cups broccoli florets
- 4 tablespoons butter divided
- 8 ounces baby bella or white mushrooms halved or sliced about ¼-inch thick
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cups heavy cream
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon Italian seasoning blend
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- ½ cup freshly shredded parmesan cheese
- 2 tablespoons chopped fresh Italian parsley
- OPTIONAL: 2 cups warm cooked chicken chopped bite-size
- Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Do not rinse the pasta.
- In the same pot used to cook the pasta, melt 2 tablespoons of butter over medium-high heat. Add the mushrooms and cook for 3-5 minutes until browned, stirring frequently. When the mushrooms have released their liquid, remove the pot from the heat. Transfer the mushrooms to a bowl lined with several paper towels to absorb the excess liquid.
- Melt the remaining 2 tablespoons of butter in the pot over medium heat. Whisk the flour into the melted butter and then slowly add the chicken broth, whisking constantly to combine. Increase the heat to medium-high and bring to a simmer.
- Cook for 2 minutes and then add the cream, garlic, Italian seasonings, salt, and pepper. When the sauce begins to simmer again, reduce the heat to medium and continue on a low simmer, stirring constantly for 3-5 minutes. The sauce will thicken slightly as it cooks. Taste and adjust to taste. Remove from the heat after it has thickened.
- Return the pasta, broccoli, and mushrooms to the pot and toss to coat. If desired, add chicken and toss again. Serve warm topped with Parmesan and parsley.
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