Description
Creamy Broccoli and Chicken Penne is a quick, comforting pasta dish perfect for cozy weeknight dinners with tender chicken, fresh broccoli, and a rich Parmesan cream sauce.
Ingredients
- For the Pasta
- 8 oz penne pasta
- 2 cups broccoli florets
- For the Chicken
- 1 lb boneless, skinless chicken breast
- 1 tbsp olive oil
- For the Sauce
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Pepper, to taste
- 1 tsp Italian seasoning (optional)
- For the Garnish
- 2 tbsp fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a boil. Cook penne pasta until al dente, about 8-10 minutes. Add broccoli during the last 3 minutes of cooking, then drain and set aside.
2. Heat olive oil in a skillet over medium heat. Season chicken and cook for 6-7 minutes per side until fully cooked. Remove and let rest, then slice.
3. In the same skillet, reduce heat and sauté minced garlic for about 30 seconds until fragrant.
4. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and Italian seasoning.
5. Add cooked pasta and broccoli to the skillet and toss to coat in the sauce. Fold in sliced chicken and mix well.
6. Serve warm, garnished with fresh parsley.
Notes
You can substitute chicken with shrimp or turkey for variation.
Swap broccoli with spinach or cauliflower if desired.
Use half-and-half or Greek yogurt instead of heavy cream for a lighter option.
Best served fresh but can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg