Description
Creamy Broccoli Chicken Penne is a comforting and delicious pasta dish featuring tender chicken breast, fresh broccoli florets, and a rich Parmesan cream sauce. This easy-to-make meal comes together in just 30 minutes, perfect for a satisfying weeknight dinner that the whole family will love.
Ingredients
Scale
Pasta and Vegetables
- 2 cups penne pasta
- 1 cup broccoli florets
Protein
- 1 lb chicken breast, diced
Sauce
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- Heat Olive Oil: In a large skillet, heat the olive oil over medium heat to prepare for cooking the chicken.
- Cook Chicken: Add the diced chicken breast to the skillet and cook until golden brown and fully cooked through, about 5-7 minutes.
- Sauté Garlic and Broccoli: Stir in the minced garlic and broccoli florets into the skillet with the chicken. Cook for 3-4 minutes until the broccoli becomes tender but still crisp.
- Add Cream: Pour in the heavy cream and bring the mixture to a gentle simmer to allow the sauce to thicken slightly.
- Incorporate Parmesan Cheese: Stir in the grated Parmesan cheese until melted and the sauce is creamy and smooth.
- Combine Pasta and Sauce: Add the cooked penne pasta to the skillet, tossing well to coat the pasta evenly with the creamy chicken and broccoli sauce.
- Season: Taste and season with salt and pepper according to preference.
- Serve Hot: Serve the creamy broccoli chicken penne hot immediately for the best flavor and texture.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smoother melting.
- Cook pasta al dente to avoid a mushy texture in the final dish.
- Broccoli can be swapped with other green vegetables like asparagus or green beans if preferred.
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
