Creamy Broccoli Chicken Penne (Print View)
Chicken, broccoli, and penne tossed in a silky, Parmesan cream sauce for a comforting dinner option.
# What You'll Need:
→ Pasta
01 -
2 cups penne pasta
→ Poultry
02 -
2 chicken breasts, cut into bite-sized pieces
→ Vegetables
03 -
2 cups broccoli florets
04 -
3 cloves garlic, minced
05 -
1/4 cup fresh parsley, finely chopped (optional)
→ Dairy
06 -
1 cup heavy cream
07 -
1/2 cup grated Parmesan cheese
→ Pantry
08 -
2 tablespoons olive oil
09 -
1/2 cup chicken broth
10 -
1/2 teaspoon Italian seasoning
11 -
Salt and pepper to taste
# Directions:
01 -
Bring a large pot of water to a boil. Add penne pasta and cook according to package directions until al dente. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with Italian seasoning, salt, and pepper, and sauté until golden and cooked through. Remove chicken from skillet and keep warm.
03 -
Add chicken broth to the skillet and bring to a simmer. Add broccoli florets, cover, and steam for 3–4 minutes until tender but still vibrant. Remove broccoli and set aside.
04 -
In the same skillet, add minced garlic and sauté over low heat until fragrant, about 1 minute. Pour in heavy cream and stir in grated Parmesan cheese. Whisk until cheese melts and the sauce becomes smooth.
05 -
Return cooked penne, sautéed chicken, and broccoli to the skillet with the sauce. Toss to coat evenly and warm through. Transfer to plates, garnish with fresh parsley if desired, and serve immediately.
# Notes:
01 -
Reserve a small amount of pasta water to adjust sauce consistency if needed.