Description
Creamy broccoli and chicken penne blends hearty Italian-inspired flavors with comforting textures. Packed with nutrition and rich taste, this simple one-pot wonder delivers delightful satisfaction you won’t want to miss.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 12 oz (340 g) penne pasta
- 4 cloves garlic, minced
- 2 tablespoons (30 ml) unsalted butter
- 2 cups (480 ml) heavy cream (or half-and-half for a lighter option)
- 1 ½ cups grated Parmesan cheese
- 1 cup (240 ml) chicken broth
- 1 tbsp (15 ml) olive oil
- 2 tbsps (30 g) all-purpose flour
- ¼ cup fresh parsley, chopped
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp red pepper flakes (optional, for a little spice)
- Extra grated Parmesan cheese
Instructions
- Pasta Preparation: Boil salted water and cook penne according to package directions, adding broccoli florets during the final 2 minutes of cooking. Drain and reserve.
- Chicken Searing: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, black pepper, Italian seasoning, and garlic powder. Cook for 5-7 minutes until golden and fully cooked, then remove from pan.
- Sauce Development: In the same skillet, melt butter and sauté garlic briefly. Whisk in flour to create a roux, then gradually incorporate chicken broth and heavy cream, stirring until smooth. Blend in Parmesan cheese and red pepper flakes, seasoning with salt and pepper. Simmer 2-3 minutes until sauce thickens.
- Final Assembly: Return chicken, pasta, and broccoli to the skillet, tossing thoroughly to coat with creamy sauce. Heat for an additional 1-2 minutes to ensure everything is warmed through.
- Serving Presentation: Garnish with fresh parsley and extra Parmesan cheese. Serve immediately while hot, enjoying the rich, creamy texture and harmonious flavors.
Notes
- Cook penne al dente to prevent mushiness, ensuring it retains a slight bite when mixed with sauce.
- Add broccoli during pasta’s final cooking minutes to preserve vibrant green color and maintain crisp texture.
- Pat chicken dry before seasoning to achieve golden-brown exterior and lock in maximum flavor.
- Whisk roux and liquid ingredients gradually to prevent lumps, creating a silky, restaurant-quality cream sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg