Creamy Chicken and Broccoli Trumpet Pasta

Creamy Chicken and Broccoli Trumpet Pasta from Pinay In Texas Cooking Corner


  • 1 lb trumpet pasta (or any other type of pasta, I usually use macaroni and penne)
  • 2 cups chicken breast, cubed
  • 2 cups broccoli florets
  • 2 Tbsp garlic powder
  • 3 Tbsp pure olive oil
  • 1 1/2 cup milk
  • 1 cup Velveeta cheese, cubed
  • 1 cup finely shredded Parmesan cheese (and 1/8 cup more for topping)
  • 1/2 tsp ground basil
  • 1/2 tsp parsley flakes (and some more for garnishing)
  • salt and pepper


1. Season chicken with 1 Tbsp garlic powder, 1 tsp salt and 1/4 tsp pepper. Let sit in the refrigerator for 15 minutes.

2. In a large saucepan, cook pasta al dente according to package directions. Add broccoli florets in the last 3 minutes of cooking. Drain and set aside.

3. In the same sauce pan, stir fry chicken in olive oil until cooked. Add milk and remaining garlic powder. Bring to a slight boil while stirring.

4. Add Velveeta and Parmesan cheese. Keep on stirring until both cheese are melted. Add ground basil and parsley flakes. Season with salt and pepper to suit your taste.

5. Add pasta and  broccoli. Toss until well covered with sauce.

6. Transfer to a serving dish. Top with Parmesan cheese and sprinkle with parsley flakes.