Description
Creamy broccoli and chicken penne is a quick, comforting Italian-inspired pasta dish perfect for cozy weeknight dinners.
Ingredients
- 8 oz penne pasta
- 2 cups broccoli florets
- 1 lb boneless, skinless chicken breast
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Pepper to taste
- 1 tsp Italian seasoning (optional)
- 2 tbsp fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a boil. Cook penne until al dente (8–10 minutes), adding broccoli during the last 3 minutes. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Season and cook chicken for 6–7 minutes per side until golden and fully cooked. Remove, rest, and slice.
3. In the same skillet, reduce heat and sauté minced garlic for about 30 seconds until fragrant.
4. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and Italian seasoning.
5. Add cooked pasta and broccoli to the skillet and toss to coat in the sauce. Fold in sliced chicken and mix well.
6. Serve warm, garnished with fresh parsley.
Notes
You can substitute chicken with shrimp or turkey for variation.
Swap broccoli with spinach or cauliflower if desired.
For a lighter option, use half-and-half or Greek yogurt instead of heavy cream.
Add red pepper flakes for a subtle kick.
Best served fresh, but leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg