Experience the ultimate comfort pasta with this Creamy Broccoli and Chicken Penne. Tender chicken, crisp-tender broccoli, and perfectly cooked penne are enveloped in a luscious, garlicky cream sauce. This dish is both wholesome and indulgent, perfect for a weeknight family dinner or an elegant meal to impress guests. Every bite delivers balanced flavors and textures that feel sophisticated yet approachable.
Ingredients List
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- Salt and freshly ground black pepper, to taste
- ½ teaspoon paprika
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups broccoli florets
- 8 ounces penne pasta
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- ½ teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
Step 2: Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Season diced chicken with salt, pepper, and paprika. Sear chicken until golden and cooked through, about 5–6 minutes. Remove and set aside.
Step 3: Sauté Aromatics
In the same skillet, add butter, onions, and garlic. Sauté until fragrant and translucent, about 3 minutes.
Step 4: Cook Broccoli
Add broccoli florets and a splash of water; cover and steam for 3–4 minutes until bright green and tender-crisp.
Step 5: Make the Cream Sauce
Reduce heat to medium-low. Pour in heavy cream and chicken broth, stirring to combine. Simmer for 2–3 minutes until slightly thickened. Stir in Parmesan cheese until melted and creamy.
Step 6: Combine Pasta and Chicken
Return cooked chicken to the skillet, add penne, and toss to coat in the creamy sauce. Add reserved pasta water a little at a time if needed for a silky consistency. Season with crushed red pepper flakes, salt, and pepper.
Step 7: Serve
Plate the pasta and garnish with fresh parsley. Serve immediately for the best flavor and texture.
Cook Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Servings
Serves 4
Nutritional Information (approx. per serving)
- Calories: 520 kcal
- Protein: 32 g
- Carbohydrates: 40 g
- Fat: 28 g
- Saturated Fat: 12 g
- Fiber: 5 g
- Sugar: 4 g
- Sodium: 720 mg
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of chicken broth to restore creaminess.
- Freezing is not recommended, as the cream sauce may separate.
Suggestions
- Add sautéed mushrooms or roasted red peppers for extra depth of flavor.
- Swap heavy cream for half-and-half for a lighter option.
- Use gluten-free penne to accommodate dietary preferences.
Seasonal Relevance
This creamy pasta is perfect for autumn and winter evenings when comforting, hearty meals are most welcome. Its fresh broccoli also makes it appropriate for spring dinners when seasonal vegetables are in abundance.
Conclusion
The Creamy Broccoli and Chicken Penne is a harmonious blend of tender chicken, crisp broccoli, and pasta enveloped in a decadent, garlicky cream sauce. Simple to prepare yet impressively flavorful, it’s a versatile dish that satisfies both weeknight cravings and special occasion dinners.
Creamy Broccoli and Chicken Penne Recipe
4
servings15
minutes25
minutes520
kcalA rich and comforting pasta dish featuring tender chicken, crisp-tender broccoli, and perfectly cooked penne tossed in a creamy, garlicky sauce. Perfect for weeknight dinners or an impressive meal for guests, this recipe balances wholesome ingredients with indulgent flavor.
Ingredients
2 tablespoons olive oil
2 boneless, skinless chicken breasts, diced
Salt and freshly ground black pepper, to taste
½ teaspoon paprika
3 cloves garlic, minced
1 small onion, finely chopped
2 cups broccoli florets
8 ounces penne pasta
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
2 tablespoons butter
½ teaspoon crushed red pepper flakes (optional)
Fresh parsley, chopped, for garnish
Directions
- Cook penne in salted boiling water until al dente. Drain, reserving ½ cup pasta water.
- In a large skillet, heat olive oil over medium-high heat. Season diced chicken with salt, pepper, and paprika. Sear chicken until golden and cooked through, 5–6 minutes. Remove and set aside.
- In the same skillet, add butter, onions, and garlic; sauté until fragrant and translucent, about 3 minutes.
- Add broccoli florets and a splash of water; cover and steam for 3–4 minutes until tender-crisp.
- Reduce heat to medium-low; pour in heavy cream and chicken broth. Simmer 2–3 minutes until slightly thickened. Stir in Parmesan until melted.
- Return chicken to the skillet; add pasta and toss to coat. Adjust consistency with reserved pasta water if needed. Season with crushed red pepper flakes, salt, and pepper.
- Garnish with fresh parsley and serve immediately.
Recipe Video
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of chicken broth to restore creaminess.
- Add extra vegetables like mushrooms or roasted peppers for more flavor.
- Use half-and-half instead of heavy cream for a lighter option.
FAQs
Q1: Can I make this dish ahead of time?
Yes. Cook the pasta and chicken separately and store in the refrigerator. Combine with sauce and reheat gently when ready to serve.
Q2: Can I use a different vegetable instead of broccoli?
Absolutely. Asparagus, zucchini, or spinach work beautifully and can be added according to personal preference.
Q3: How can I make this dish spicier?
Add more crushed red pepper flakes, a pinch of cayenne, or a dash of hot paprika to the cream sauce for a subtle kick.
