Pasta with Chicken Broccoli and Sun Dried Tomatoes
Indulge in the ultimate comfort food with this Pasta with Chicken, Broccoli, and Sun-Dried Tomatoes recipe—a delightful medley of flavors and textures that’s as satisfying as it is easy to make. Tender penne pasta is tossed in a creamy garlic-infused sauce, enriched with Parmesan and a hint of red pepper flakes for subtle heat. Juicy bites of sautéed chicken, vibrant broccoli florets, and the savory sweetness of sun-dried tomatoes round out this one-pan meal. Perfect for busy weeknights, it comes together in just 40 minutes and makes a hearty yet wholesome dinner for the whole family. Finished with a sprinkle of fresh parsley and extra Parmesan, this dish promises to be a flavorful crowd-pleaser.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 large chicken breasts
- 3 cups broccoli florets
- 1 cup sun-dried tomatoes
- 3 tbsp olive oil
- 3 large garlic cloves
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup Parmesan cheese
- 0.5 tsp red pepper flakes
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, dice the chicken breasts into bite-sized pieces and season with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chicken broth, heavy cream, and red pepper flakes to the skillet, stirring to combine. Bring to a gentle simmer and let the sauce thicken slightly, about 2-3 minutes.
Stir in the sun-dried tomatoes and broccoli florets. Cover and cook for 5 minutes, or until the broccoli is tender but still crisp.
Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce is creamy.
Add the cooked chicken and drained pasta to the skillet. Toss everything together to coat the pasta evenly in the sauce.
Taste and adjust seasoning with additional salt and black pepper if needed.
Garnish with fresh parsley and additional Parmesan cheese, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 681 mg | 30% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.6 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 872 mg | 19% | |
*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.
