Description
This creamy broccoli and chicken penne is a comforting and flavorful pasta dish featuring tender chicken breast, fresh broccoli florets, and a rich, creamy Parmesan sauce. Perfect for a satisfying weeknight dinner, this recipe balances protein, vegetables, and indulgent creaminess with easy-to-follow steps for a delicious homemade meal.
Ingredients
Scale
Protein and Vegetables
- 1 pound chicken breast, diced
- 2 cups broccoli florets
Pasta
- 1 pound penne pasta
Sauce and Seasonings
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon butter
Instructions
- Heat olive oil: Heat 2 tablespoons of olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Cook chicken: Add 1 pound of diced chicken breast to the skillet and cook for 7-10 minutes, stirring occasionally, until chicken is cooked through and lightly browned.
- Set chicken aside: Remove the chicken from the skillet and set it aside to keep warm while you prepare the vegetables and sauce.
- Sauté broccoli: In the same skillet, add 2 cups of broccoli florets and sauté for 3-4 minutes until they begin to soften.
- Add garlic: Add 2 cloves of minced garlic to the broccoli and cook for an additional 1 minute, stirring constantly to avoid burning.
- Add cream and broth: Pour in 1 cup of heavy cream and 1/2 cup of chicken broth into the skillet, stirring to combine the ingredients.
- Simmer sauce: Bring the mixture to a simmer over medium heat and let it cook for about 5 minutes, allowing the sauce to thicken slightly.
- Incorporate Parmesan: Stir in 1/2 cup of grated Parmesan cheese and continue cooking for 2 more minutes until the cheese is melted and the sauce is creamy.
- Season sauce: Add 1/4 teaspoon each of salt, black pepper, and optional red pepper flakes, stirring well to enhance the flavor of the sauce.
- Return chicken to skillet: Add the cooked chicken back into the skillet, mixing it thoroughly into the sauce to ensure even coating.
- Cook pasta: In a separate large pot, cook 1 pound of penne pasta in salted boiling water according to package instructions. Drain the pasta, reserving about 1/2 cup of pasta water.
- Combine pasta and sauce: Add the drained penne to the skillet with the sauce and chicken, stirring to coat the pasta evenly.
- Adjust sauce consistency: If the sauce is too thick, gradually add reserved pasta water, one tablespoon at a time, until desired consistency is achieved.
- Finish with butter: Stir in 1 tablespoon of butter, allowing it to melt into the sauce for added richness.
- Serve: Serve the creamy broccoli and chicken penne hot, optionally garnished with extra grated Parmesan cheese.
Notes
- You can substitute chicken breast with thigh for a juicier texture.
- Red pepper flakes are optional but add a nice subtle heat.
- Reserve pasta water to adjust sauce thickness and maintain creaminess.
- For a lighter version, use half-and-half instead of heavy cream.
- Add fresh herbs like parsley or basil for extra flavor at the end.
