Creamy Broccoli and Chicken Penne
This creamy broccoli and chicken penne is a comforting and nutritious dish that combines tender chicken with vibrant broccoli in a creamy sauce, all coated in al dente penne pasta. It’s a perfect weeknight meal that comes together quickly.
Equipment
- 1 large pot
- 1 colander
- 1 skillet
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 whisk
- 1 serving bowl
Ingredients
- 12 ounces penne pasta
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the pot. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, seasoning with salt, black pepper, and red pepper flakes if using. Cook until the chicken is golden brown and cooked through, about 5-7 minutes.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
- Pour in the heavy cream, stirring to combine, and bring to a gentle simmer. Add the grated Parmesan cheese and stir until the cheese melts and the sauce thickens slightly.
- Add the cooked penne and broccoli to the skillet, tossing them in the creamy chicken sauce until well coated. Cook for an additional 2-3 minutes to heat everything through.
- Taste and adjust seasoning if necessary. Remove from heat and garnish with fresh parsley before serving.
Notes
You can swap the chicken for turkey or tofu for a different protein option.
Feel free to add other vegetables like bell peppers or spinach for added nutrition.
This dish is best served fresh, but it can be stored in the fridge for up to 3 days. Reheat gently on the stove.