Creamy Chicken Broccoli Penne (Print-Friendly Version)

Tender chicken, crisp broccoli, and penne pasta meld in a smooth, savory sauce—all in less than 30 minutes.

# What You'll Need:

→ Pasta & Vegetables

01 - 340 g penne pasta
02 - 300 g broccoli florets

→ Protein

03 - 450 g boneless chicken breast, cut into 2 cm cubes

→ Fats & Oils

04 - 30 ml olive oil
05 - 14 g unsalted butter

→ Aromatics & Seasonings

06 - 3 cloves garlic, minced
07 - 1 tsp Italian seasoning
08 - 0.5 tsp chili flakes (optional)
09 - Salt and freshly cracked black pepper, to taste
10 - Chopped parsley, for garnish (optional)
11 - Lemon zest, for garnish (optional)

→ Liquids & Dairy

12 - 240 ml chicken broth
13 - 240 ml heavy cream or half-and-half
14 - 75 g grated Parmesan cheese

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add penne and cook according to package instructions until nearly al dente. Add broccoli florets during the last 2 minutes of cooking. Reserve 240 ml (1 cup) of pasta water, then drain pasta and broccoli together.
02 - Season chicken cubes with salt and pepper. Heat olive oil over medium-high heat in a wide pan. Add chicken in a single layer and sear for 4 to 6 minutes until golden brown and cooked through. Remove chicken and set aside.
03 - In the same pan, reduce heat to medium. Add butter and minced garlic, sautéing for 30 seconds until fragrant. Pour in chicken broth and simmer for 1 minute, scraping up browned bits from the pan bottom.
04 - Stir in heavy cream, Italian seasoning, and chili flakes if using. Simmer gently for 2 to 3 minutes until the sauce thickens slightly, stirring frequently.
05 - Remove the pan from heat. Gradually stir in Parmesan cheese until melted and smooth. Return chicken to the pan. Add drained pasta and broccoli, tossing to combine. Use reserved pasta water as needed to loosen the sauce and achieve a glossy coating.
06 - Finish with chopped parsley and lemon zest if desired. Serve immediately while hot.

# Additional Tips:

01 - Ensure chicken reaches an internal temperature of 74°C (165°F) for safety.

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