Creamy Broccoli and Chicken Penne (Print-Friendly Version)
Tender chicken, fresh broccoli, and penne pasta tossed in a luxurious Parmesan cream sauce - comfort in every bite.
# What You'll Need:
→ Pasta & Main Ingredients
01 -
3 boneless, skinless chicken breasts, diced (approximately 1.5 lbs)
02 -
8 oz penne pasta
03 -
2 cups fresh broccoli florets
→ Sauce & Seasonings
04 -
2 tablespoons olive oil
05 -
3 cloves garlic, minced
06 -
1 cup heavy cream
07 -
1 cup freshly grated Parmesan cheese
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
10 -
Reserved pasta water, as needed
11 -
Extra Parmesan cheese, for serving
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package instructions. Reserve 1/2 cup of the pasta water and set aside. Drain the pasta.
02 -
Heat the olive oil in a large skillet over medium heat. Season the diced chicken with salt and black pepper. Add the chicken to the skillet in a single layer and cook for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through.
03 -
Add the minced garlic and broccoli florets to the skillet with the chicken. Sauté for 3 to 4 minutes, until the broccoli turns bright green and is slightly tender but retains its crunch.
04 -
Pour the heavy cream into the skillet and stir gently to combine. Heat the mixture for 1 to 2 minutes, then gradually sprinkle in the Parmesan cheese while stirring, allowing it to melt and thicken the sauce. If needed, add a splash of the reserved pasta water to adjust the consistency.
05 -
Toss the cooked penne pasta into the skillet, ensuring it is evenly coated in the sauce. Serve hot with extra grated Parmesan on top.
# Additional Tips:
01 -
Use freshly grated Parmesan for a smoother, creamier sauce.
02 -
Cut large broccoli florets into smaller pieces to ensure even cooking.
03 -
For a lighter option, substitute heavy cream with half-and-half or whole milk.