Description
A delicious and creamy broccoli and chicken penne recipe that combines tender sautéed chicken, crisp broccoli, and al dente penne pasta all tossed in a rich Parmesan cream sauce. Ready in just 35 minutes, this comforting Italian-inspired dish is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Proteins
- 2 chicken breasts
Pasta & Vegetables
- 12 oz penne pasta
- 2 cups broccoli florets
Dairy
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
Seasonings & Oils
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10-12 minutes. Reserve 1/2 cup of the pasta cooking water before draining the pasta. Set aside.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and Italian seasoning. Cook the chicken until golden brown and fully cooked through, approximately 5-7 minutes per side depending on thickness. Remove chicken from skillet and set aside.
- Sauté the Broccoli: In the same skillet, add the broccoli florets and sauté for about 4-5 minutes until they are tender but still crisp. Remove from skillet and set aside.
- Make the Cream Sauce: Reduce the heat to medium low. Add butter to the skillet and melt it. Add the minced garlic and sauté briefly until fragrant, about 30 seconds. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese and cook until the sauce thickens slightly, about 3-5 minutes. Season the sauce with salt and pepper to taste.
- Combine Everything: Slice the cooked chicken into strips or bite-sized pieces. Return the chicken and broccoli to the skillet with the cream sauce. Add the cooked penne pasta and gently toss everything together. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency. Heat the combined dish briefly to warm through, then serve hot.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the cream sauce.
- Use freshly grated Parmesan cheese for best results and flavor.
- Make sure not to overcook the broccoli so it retains a pleasant crunch.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.
- To lighten the dish, substitute half and half for heavy cream, though the sauce will be less rich.
