This creamy broccoli and chicken penne is one of those comforting, easy-to-make pasta dishes I always come back to. It’s rich without being too heavy, packed with tender chicken, vibrant broccoli, and coated in a velvety cream sauce that clings to every bite of pasta. Perfect for busy weeknights or when I want something cozy and satisfying without a lot of fuss.
Why You’ll Love This Recipe
I love this recipe because it comes together in under 30 minutes and uses simple, wholesome ingredients I usually have on hand. The creamy sauce is super easy to make, and I get both protein and veggies in one bowl. It’s family-friendly, endlessly customizable, and makes great leftovers. Plus, it tastes like something I’d order at a restaurant—but it’s homemade and way more budget-friendly.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Penne pasta
- Chicken breast or thighs
- Broccoli florets
- Garlic
- Olive oil
- Butter
- Heavy cream
- Chicken broth
- Parmesan cheese
- Salt and pepper
- Red pepper flakes (optional)
- Fresh parsley (optional for garnish)
directions
-
I start by boiling the penne pasta in salted water until al dente, adding the broccoli during the last 2–3 minutes of cooking. I drain and set it aside.
-
While the pasta cooks, I season the chicken with salt and pepper, then sauté it in olive oil in a large skillet over medium heat until golden and cooked through. I remove it from the pan and keep it warm.
-
In the same pan, I melt butter and sauté minced garlic until fragrant. I then pour in the chicken broth and heavy cream, stirring to combine.
-
I let the sauce simmer for 3–4 minutes, then stir in grated Parmesan cheese until melted and smooth. I add a pinch of red pepper flakes for a little heat if I’m in the mood.
-
I return the chicken, pasta, and broccoli to the skillet, tossing everything together to coat evenly in the sauce.
-
Before serving, I sprinkle with more Parmesan and fresh parsley if I have it on hand.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
I sometimes switch up the protein and use cooked shrimp or even leftover rotisserie chicken. When I want a lighter version, I use half-and-half or whole milk instead of heavy cream. I also like to add mushrooms or spinach for extra veggies. For a baked version, I transfer everything to a dish, top with cheese, and broil until bubbly.
storage/reheating
Leftovers keep well in the fridge for up to 3 days. I reheat it on the stove over low heat with a splash of cream or broth to loosen up the sauce. The microwave works too—just make sure to stir halfway through so it heats evenly. I don’t usually freeze this one because the cream sauce can separate.
FAQs
Can I use frozen broccoli?
Yes, I’ve used frozen broccoli when I’m short on fresh. I just thaw and drain it before adding to the pasta so it doesn’t water down the sauce.
What’s the best pasta to use besides penne?
I like short pasta shapes like rigatoni, fusilli, or farfalle. They all work well and hold onto the sauce nicely.
How do I make the sauce extra creamy?
I use heavy cream and freshly grated Parmesan. Letting the sauce simmer a few minutes before adding the cheese also helps thicken it.
Can I make this gluten-free?
Yes, I swap in gluten-free pasta and make sure my chicken broth and cheese are certified gluten-free.
Is there a way to make this dish lighter?
I’ve made a lighter version using low-fat milk and just a bit of cream. It’s still creamy and flavorful without being too rich.
Conclusion
Creamy broccoli and chicken penne is my go-to when I want a quick, delicious meal that feels like comfort food without being complicated. It’s the kind of dish I can whip up on any weeknight, and it always hits the spot. With simple ingredients and big flavor, this one’s a keeper.
Print
Creamy Broccoli and Chicken Penne
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: American, Italian-inspired
- Diet: Gluten Free
Description
This creamy broccoli and chicken penne is a quick and comforting pasta dish featuring tender chicken, vibrant broccoli, and a rich Parmesan cream sauce. Ready in just 30 minutes, it’s a cozy weeknight dinner that feels indulgent but is simple to make.
Ingredients
- 12 oz penne pasta
- 2 cups broccoli florets
- 1 lb boneless, skinless chicken breast or thighs, diced
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Cook penne pasta in salted boiling water until al dente. Add broccoli florets during the last 2–3 minutes. Drain and set aside.
- Season chicken with salt and pepper. In a large skillet, heat olive oil over medium heat and cook chicken until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute.
- Pour in chicken broth and heavy cream, stirring to combine. Simmer for 3–4 minutes.
- Stir in Parmesan cheese until melted and sauce is creamy. Add red pepper flakes, if using.
- Return chicken, pasta, and broccoli to the pan. Toss everything together until well coated in sauce.
- Serve warm, garnished with more Parmesan and chopped parsley if desired.
Notes
- Use cooked shrimp or rotisserie chicken for a twist.
- Swap heavy cream with half-and-half or milk for a lighter version.
- Add mushrooms or spinach for extra veggies.
- For a baked version, transfer to a baking dish, sprinkle with cheese, and broil until bubbly.
- Best enjoyed fresh, but leftovers can be revived with a splash of broth or cream.
Your email address will not be published. Required fields are marked *