Description
A delicious and creamy broccoli and chicken penne pasta dish featuring tender sautéed chicken, fresh broccoli florets, and a rich Parmesan cream sauce. This comforting meal comes together quickly, making it perfect for weeknight dinners.
Ingredients
Scale
Protein
- 1 pound chicken breast, diced
Vegetables
- 2 cups broccoli florets
- 2 cloves garlic, minced
Pasta
- 1 pound penne pasta
Dairy
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
Liquids & Oils
- 2 tablespoons olive oil
- 1/2 cup chicken broth
Seasonings
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Heat Oil: Heat 2 tablespoons of olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Cook Chicken: Add 1 pound of diced chicken breast to the skillet and cook for about 7-10 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
- Set Chicken Aside: Remove the cooked chicken from the skillet and set it aside to be added back later.
- Sauté Broccoli: In the same skillet, add 2 cups of broccoli florets and sauté for 3-4 minutes until they begin to soften.
- Add Garlic: Add 2 cloves of minced garlic to the broccoli and cook for an additional 1 minute, stirring constantly to avoid burning the garlic.
- Add Cream and Broth: Pour in 1 cup of heavy cream and 1/2 cup of chicken broth, stirring to combine the ingredients.
- Simmer Sauce: Bring the mixture to a simmer over medium heat and let it cook for about 5 minutes, allowing the sauce to thicken slightly.
- Incorporate Parmesan: Stir in 1/2 cup of grated Parmesan cheese and continue to cook for another 2 minutes, stirring until the cheese fully melts into the sauce.
- Season Sauce: Season the sauce with 1/4 teaspoon each of salt, black pepper, and red pepper flakes (optional), stirring to incorporate evenly.
- Add Chicken Back: Return the cooked chicken to the skillet, stirring it into the sauce to coat evenly.
- Cook Pasta: While preparing the sauce, cook 1 pound of penne pasta in a large pot of salted boiling water according to the package instructions; then drain, reserving about 1/2 cup of pasta water.
- Combine Pasta and Sauce: Add the drained penne pasta to the skillet with the sauce and chicken, stirring thoroughly to coat the pasta in the creamy sauce.
- Adjust Consistency: If the sauce is too thick, add reserved pasta water one tablespoon at a time until the desired creaminess is reached.
- Add Butter: Stir in 1 tablespoon of butter to finish the dish, allowing it to melt and enrich the sauce.
- Serve: Serve the creamy broccoli and chicken penne hot, garnished with extra grated Parmesan if desired.
Notes
- For added spice, increase or omit red pepper flakes according to taste.
- Reserve some pasta water to adjust sauce consistency easily.
- Use freshly grated Parmesan for best flavor and creamy texture.
- Can substitute chicken breast with thigh meat for a juicier texture.
- Broccoli can be steamed slightly before sautéing for a softer texture if preferred.
