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Creamy Broccoli and Chicken Penne

Creamy Broccoli and Chicken Penne for Ultimate Comfort Tonight

Creamy Broccoli and Chicken Penne combines tender chicken, crisp broccoli, and a rich garlic cream sauce for a comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tbsp Olive Oil Substitute with avocado oil for a different flavor.
  • 1 cup Heavy Cream Can be replaced with half-and-half or plant-based cream.
  • 3 cloves Garlic (minced) Fresh garlic is preferred.
  • 1 small Onion (finely chopped) Yellow onion is commonly used.
  • 2 tbsp Butter Can use a dairy-free alternative.
For the Pasta & Chicken
  • 2 cups Penne Pasta Other pasta shapes like rigatoni or fusilli can be used.
  • 2 cups Chicken Breasts (diced) Can substitute with turkey or cooked shredded rotisserie chicken.
For Flavor Enhancement
  • to taste Salt Use sea salt for better quality.
  • to taste Black Pepper Use freshly ground pepper.
  • 1 tsp Paprika Can be replaced with cayenne for heat.
  • 1/2 tsp Crushed Red Pepper Flakes (optional) Adjust to taste or omit.
  • 1/2 cup Parmesan Cheese (grated) Freshly grated is best for melting.
For the Veggies
  • 2 cups Broccoli Florets Can substitute with asparagus, zucchini, or spinach.
For Garnish
  • 1/4 cup Fresh Parsley (chopped) Can substitute with basil.

Equipment

  • Large Pot
  • Large Skillet
  • Measuring Cups
  • measuring spoons
  • cutting board
  • Chef's knife

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Reserve ½ cup pasta water and drain.
  2. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Season diced chicken with salt, pepper, and paprika, then sear for 5-6 minutes until golden brown. Remove and set aside.
  3. In the same skillet, reduce heat to medium, add 2 tbsp of butter. Once melted, stir in chopped onion and minced garlic for about 3 minutes until fragrant.
  4. Add broccoli florets and a splash of water to create steam. Cover with a lid, cooking for 3-4 minutes until vibrant green and tender-crisp.
  5. Stir in 1 cup of heavy cream and ½ cup of chicken broth. Simmer for 2-3 minutes until slightly thickened. Add in ½ cup of grated Parmesan cheese and mix until melted smoothly.
  6. Return the cooked chicken and drained penne to the skillet. Toss gently to coat in sauce, adding reserved pasta water for desired consistency.
  7. Adjust seasoning with salt, pepper, and crushed red pepper flakes if desired. Serve immediately, garnished with freshly chopped parsley.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 65gProtein: 30gFat: 25gSaturated Fat: 15gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 90mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat with a splash of cream or chicken broth to restore creaminess. Can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

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