Creamy Broccoli Garlic Chicken Penne (Print-Friendly Version)
Chicken, broccoli, and penne in a rich creamy garlic sauce make a comforting, quick meal.
# Ingredients You’ll Need:
→ Pasta
01 -
8 ounces penne pasta
→ Vegetables
02 -
2 cups broccoli florets, fresh or frozen
→ Poultry
03 -
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
→ Fats and Oils
04 -
2 tablespoons olive oil
→ Aromatics
05 -
3 cloves garlic, minced
→ Dairy
06 -
1 cup heavy cream
07 -
1/2 cup grated Parmesan cheese
→ Liquid
08 -
1 cup low sodium chicken broth
→ Seasonings
09 -
1 teaspoon Italian seasoning
10 -
Salt, to taste
11 -
Ground black pepper, to taste
12 -
Crushed red pepper flakes, optional for garnish
# How to Make It:
01 -
Heat olive oil in a large skillet over medium heat. Add chicken breast pieces and season with salt, black pepper, and Italian seasoning. Cook until chicken is golden brown and fully cooked, 5 to 7 minutes. Remove chicken from the pan and set aside.
02 -
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth and heavy cream, stirring to deglaze the pan and incorporate any browned bits.
03 -
Stir in grated Parmesan cheese. Continue cooking, stirring constantly, until the cheese melts and sauce thickens slightly, 2 to 3 minutes.
04 -
Add cooked penne pasta, broccoli florets, and sautéed chicken to the skillet. Toss gently to coat all ingredients in the creamy sauce and heat through for 1 to 2 minutes.
05 -
Transfer to serving dishes. Optionally, garnish with additional Parmesan and a pinch of crushed red pepper flakes. Serve immediately.
# Extra Suggestions:
01 -
For a lighter version, substitute half-and-half for heavy cream and use whole wheat penne if desired.