Chicken and Broccoli Penne
Elevate your weeknight dinner game with this creamy and flavorful Chicken and Broccoli Penne recipe! Tender penne pasta is tossed with juicy, golden-browned chicken, crisp-tender broccoli florets, and a rich parmesan cream sauce infused with garlic and a hint of red pepper flakes for a subtle kick. With just 15 minutes of prep time and simple pantry staples like chicken broth, heavy cream, and olive oil, this dish comes together in under 30 minutes, making it perfect for busy evenings. Each bite is packed with comforting flavors and a burst of freshness from optional parsley garnish. Serve it as a hearty main course the whole family will love, and don’t forget to save some pasta water for the perfect sauce consistency!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 pieces boneless, skinless chicken breasts
- 3 cups broccoli florets
- 2 tbsp olive oil
- 3 pieces garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package instructions, about 10-12 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, trim the chicken breasts and cut them into bite-sized cubes. Season the chicken with 0.5 tsp of salt and 0.25 tsp of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and golden. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium and add the minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the chicken broth to the skillet, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and bring to a simmer. Let the sauce thicken slightly, about 3-4 minutes.
Stir the parmesan cheese into the sauce until fully melted and smooth. Add the cooked chicken, broccoli florets, and red pepper flakes to the skillet. Stir to combine and cook for 3-4 more minutes, allowing the broccoli to become tender but still crisp.
Add the cooked penne pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it to your desired consistency.
Taste and adjust seasoning with additional salt and black pepper, if needed.
Serve the Chicken and Broccoli Penne warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1072 mg | 47% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 1.6 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
