Creamy Broccoli Chicken Penne

This creamy broccoli and chicken penne pasta has become my weeknight dinner hero when I need something satisfying that doesn't require hours in the kitchen. The combination of tender chicken, perfectly cooked broccoli, and al dente pasta all coated in a silky Parmesan cream sauce creates a restaurant-quality meal that comes together in just 40 minutes.

I first created this recipe during a particularly hectic week when I needed something that would please both my picky eater and my vegetable-loving spouse. Three years later, it's still requested at least twice a month and has become our go-to comfort food when we need something reliable and delicious.

Ingredients

• Boneless skinless chicken breasts: diced into bite-sized pieces for quick even cooking
• Penne pasta: which holds the creamy sauce perfectly in its ridges and hollow center
• Fresh broccoli florets: cut small enough to cook quickly but large enough to maintain texture
• Olive oil: for searing the chicken and developing rich flavor
• Garlic: minced fresh for that aromatic foundation that elevates the entire dish
• Heavy cream: creates the luxurious base for the sauce without need for flour or thickeners
• Freshly grated Parmesan cheese: always grate your own for the smoothest melting
• Salt and black pepper: simple seasonings that bring everything together
• Reserved pasta water: this starchy liquid is essential for adjusting sauce consistency

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil. Add the penne and cook according to package directions until just al dente usually about 10 minutes. Before draining remember to reserve half a cup of the starchy pasta water. The pasta should have slight resistance when bitten as it will continue cooking slightly when added to the sauce.

Sear the Chicken:

While the pasta cooks heat olive oil in a large skillet over medium heat until it shimmers. Add the seasoned diced chicken in a single layer being careful not to crowd the pan. Allow it to develop a golden crust before stirring usually 3 minutes. Continue cooking for another 35 minutes until the chicken is cooked through but still juicy. The chicken should reach 165°F internally for food safety.

Add Aromatics and Vegetables:

Add the minced garlic to the skillet and stir constantly for 30 seconds until fragrant but not browned. Immediately add the broccoli florets and toss to coat with the garlic-infused oil. Cook for 34 minutes just until the broccoli brightens in color and becomes tendercrisp. You want the broccoli to maintain some texture for a pleasant contrast in the finished dish.

Create the Sauce:

Pour the heavy cream into the skillet stirring to incorporate any browned bits from the bottom of the pan. Allow it to come to a gentle simmer not a full boil which could cause the cream to separate. Gradually sprinkle in the Parmesan cheese while stirring constantly. Continue stirring until the cheese completely melts and the sauce coats the back of a spoon about 2 minutes.

Combine and Finish:

Add the drained pasta directly to the skillet with the sauce and toss gently to coat every piece. If the sauce seems too thick add splashes of the reserved pasta water until you reach your desired consistency. Let everything simmer together for 12 minutes allowing the pasta to absorb some of the flavor. Taste and adjust seasoning with additional salt and pepper as needed before serving.

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The most important element of this dish is the Parmesan cheese. I once tried to save time by using pre-shredded cheese from the grocery store and ended up with a grainy sauce that never fully incorporated. Now I always keep a block of good Parmigiano Reggiano in my refrigerator and grate it just before adding to the sauce for that silky smooth texture that makes this dish special.

Storage and Reheating

This pasta dish keeps beautifully in an airtight container in the refrigerator for up to 4 days. When reheating add a splash of milk or cream before microwaving in 30second intervals stirring between each until heated through. This prevents the pasta from drying out and revitalizes the sauce to its original creamy consistency. For best results reheat portions on the stovetop over medium-low heat with a tablespoon of additional cream.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. Chicken thighs can replace chicken breasts for more richness and forgiveness if slightly overcooked. Frozen broccoli works in a pinch though it wont have quite the same texture as fresh. For the cream alternative use half and half with a tablespoon of butter for a lighter version or coconut cream for a dairy-free option though the flavor profile will change slightly. Any short pasta shape with ridges or pockets will work well including rotini bow ties or shells.

Serving Suggestions

Serve this hearty pasta with a simple green salad dressed with lemon vinaigrette to cut through the richness of the cream sauce. A slice of crusty garlic bread makes the perfect companion for soaking up any remaining sauce. For wine pairings a crisp Sauvignon Blanc or unoaked Chardonnay balances the creamy elements beautifully. If youre looking to extend the meal for more guests add a platter of roasted cherry tomatoes drizzled with balsamic glaze as a bright complement to the rich pasta.

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Make It Your Own

The basic formula of this dish protein plus vegetable plus pasta in cream sauce creates endless possibilities for personalization. Try adding sundried tomatoes and spinach for a Mediterranean twist or incorporate mushrooms for an earthy variation. A pinch of red pepper flakes or dash of nutmeg can transform the flavor profile while fresh herbs like basil or thyme added at the end brighten the finished dish.

Common Recipe Questions

→ Can I use frozen broccoli instead of fresh?

Yes, you can substitute frozen broccoli florets. Thaw them first and add them to the skillet later in the cooking process (about 2 minutes before adding the cream) since they're already partially cooked. Drain excess moisture to prevent watering down the sauce.

→ How can I make this dish lighter?

For a lighter version, substitute half-and-half or whole milk for the heavy cream. You can also use part-skim mozzarella in place of some of the Parmesan. The sauce won't be quite as rich but will still be delicious. Adding extra broccoli or other vegetables increases the nutritional value while reducing calories per serving.

→ Can I prepare this dish ahead of time?

Yes! You can prepare the components separately up to 2 days ahead. Cook the pasta and store it tossed with a little olive oil. Sear the chicken and broccoli and refrigerate. When ready to serve, warm the chicken and broccoli mixture in a large pan, add the cream and cheese to create the sauce, then fold in the pasta and heat through.

→ What can I substitute for chicken in this dish?

This dish works wonderfully with several protein alternatives. Try Italian sausage, shrimp (added at the last few minutes of cooking), or white beans for a vegetarian option. For a plant-based version, substitute firm tofu or tempeh, seasoned well and seared until golden.

→ How do I ensure my sauce doesn't break or become grainy?

To prevent your sauce from breaking, use low to medium heat when adding the cream and cheese. Add the cheese gradually while stirring constantly. Freshly grated Parmesan melts much better than pre-packaged varieties. If the sauce looks like it's separating, lower the heat immediately and add a splash of pasta water while whisking vigorously.

→ What sides pair well with this pasta dish?

This creamy pasta stands beautifully on its own, but pairs wonderfully with a crisp green salad dressed with vinaigrette to cut through the richness. Garlic bread or a simple bruschetta makes an excellent accompaniment. For a more substantial meal, serve with roasted vegetables like asparagus, bell peppers, or zucchini.