Description

Creamy Broccoli and Chicken Penne is a comforting and flavorful pasta dish featuring tender chicken, vibrant broccoli, and a rich, creamy sauce. Tossed with perfectly cooked penne, this hearty meal is perfect for busy weeknights or family dinners. Easy to make and bursting with flavor, it’s a meal the whole family will love!

Ingredients

1 lb penne pasta
2 tablespoons olive oil
2 chicken breasts, boneless and skinless, cut into bite-sized pieces
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
1 ½ cups broccoli florets (fresh or frozen)
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional)
Fresh parsley for garnish (optional)

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Instructions

Cook the Pasta: Cook the penne pasta according to package instructions. Drain and set aside.
Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 6-8 minutes until browned and cooked through. Remove the chicken and set it aside.
Sauté the Vegetables: In the same skillet, add chopped onion and garlic. Sauté for 2 minutes until softened.
Make the Sauce: Add heavy cream and chicken broth to the skillet. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
Add Cheese: Stir in grated Parmesan cheese until the sauce is smooth and creamy.
Add the Broccoli and Chicken: Add the broccoli florets and cooked chicken back into the skillet. Cook for 3-4 minutes until the broccoli is tender.
Combine with Pasta: Add the cooked penne pasta to the skillet and toss everything together until well coated with the sauce.
Garnish and Serve: Garnish with fresh parsley and a sprinkle of Parmesan, if desired. Serve hot and enjoy!

Notes

Variations:Add extra veggies like spinach, bell peppers, or mushrooms for more flavor and nutrition.Substitute chicken with turkey, shrimp, or tofu for different proteins.For a lighter version, use half-and-half or low-fat milk instead of heavy cream.For a spicy version, add extra crushed red pepper flakes or hot sauce.Storage:Store leftovers in an airtight container in the fridge for up to 3 days.Reheat in a skillet with a splash of milk or chicken broth to loosen the sauce, or in the microwave.