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.