Description

Indulge in a savory and creamy Broccoli and Chicken Penne, loaded with tender chicken, fresh broccoli, and a rich Parmesan sauce. A perfect weeknight comfort food that’s ready in just 30 minutes!

Ingredients

Units Scale

Pasta & Veggies:

12 oz penne pasta
2 cups broccoli florets

Chicken & Seasoning:

2 tablespoons olive oil
1 lb boneless, skinless chicken breast, diced
3 garlic cloves, minced
1/2 teaspoon paprika
Salt and pepper, to taste

Creamy Sauce:

2 cups heavy cream
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning

Optional Garnish:

1/4 cup fresh parsley, chopped

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Instructions

Cook the Pasta and Broccoli:
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions.
- During the last 3 minutes of cooking, add the broccoli florets to the pot. Drain and set aside.
Cook the Chicken:
- Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook for 6–7 minutes or until golden brown and fully cooked. Season with salt, pepper, and paprika. Remove the chicken from the skillet and set aside.
Make the Creamy Sauce:
- In the same skillet, sauté the minced garlic for 1 minute until fragrant. Lower the heat and pour in the heavy cream. Simmer gently for 2–3 minutes.
- Stir in the Parmesan cheese and Italian seasoning. Continue cooking until the sauce thickens slightly. Adjust seasoning with additional salt and pepper if needed.
Combine Everything:
- Return the cooked chicken and broccoli to the skillet. Mix them into the creamy sauce. Add the cooked penne pasta and toss everything together until well coated.
Serve:
- Serve hot, garnished with fresh parsley if desired.

Notes

Make it Lighter: Substitute half-and-half for heavy cream to reduce the calorie count.
Add Heat: Sprinkle red pepper flakes for a spicy kick.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk.

Nutrition

Serving Size: 1
Calories: 475 kcal per serving