Creamy Broccoli Chicken Penne
Tender chicken and crisp broccoli tossed with penne pasta in a rich, creamy Parmesan sauce — an easy and comforting family-friendly dinner.
Equipment
- Large Pot
- Skillet
Ingredients
Pasta
- 340 g penne pasta
Chicken & Broccoli
- 2 chicken breasts boneless, skinless, cubed
- 3 cups broccoli florets
- 1 tbsp olive oil
Cream Sauce
- 3 tbsp butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.75 cup grated Parmesan cheese
- salt and black pepper to taste
- red pepper flakes optional
Instructions
- Cook the penne pasta in salted boiling water according to package instructions. Add broccoli during the last 3 minutes of cooking. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the cubed chicken, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté the minced garlic for about 30 seconds until fragrant.
- Stir in the heavy cream and chicken broth. Bring to a gentle simmer.
- Add the grated Parmesan cheese and stir until the sauce is smooth and slightly thickened.
- Return the cooked chicken, pasta, and broccoli to the skillet. Toss until everything is evenly coated in the sauce.
- Taste and adjust seasoning. Sprinkle with red pepper flakes if desired and serve immediately.
Notes
You can substitute half-and-half for a lighter sauce or add mushrooms for extra flavor. Leftovers keep well refrigerated for up to 3 days.