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Creamy Broccoli and Chicken Penne

A comforting and flavorful dish featuring tender chicken, crisp broccoli, and al dente penne pasta in a rich, creamy sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 ounces Penne pasta Cook until al dente
  • 1 pound Chicken breast, diced
Vegetables
  • 2 cups Broccoli florets, fresh
  • 2 cloves Garlic, minced Adds flavor to the sauce
Sauce Ingredients
  • 1 cup Heavy cream Creates the creamy sauce
  • 1 cup Grated Parmesan cheese Use freshly grated for better melting
Additional Ingredients
  • 2 tablespoons Olive oil For cooking the chicken
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon Italian seasoning For added flavor

Method
 

Cooking the Pasta
  1. In a large pot of salted boiling water, cook the penne according to package directions until al dente, about 8-10 minutes. Drain and set aside.
Preparing the Chicken
  1. In a large skillet, heat olive oil over medium heat. Add diced chicken and season with salt, pepper, and Italian seasoning. Cook until browned and cooked through, about 5-7 minutes.
Adding the Broccoli
  1. Once the chicken is nearly done, add the broccoli florets to the skillet. Cook for another 3-4 minutes until broccoli is tender but still bright green.
Creating the Sauce
  1. Stir in minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream and add the Parmesan cheese. Stir until the cheese has melted and the sauce is creamy.
Combining and Serving
  1. Add the cooked penne to the skillet and toss to mix everything well. Cook for an additional minute on low heat to ensure everything is heated through.
  2. Serve hot, garnished with extra Parmesan cheese if desired.

Notes

For best results, use fresh ingredients such as broccoli and chicken. Avoid overcooking the broccoli to maintain its color and texture. Consider freshly grated Parmesan for a richer sauce.