Creamy Broccoli Chicken Penne

This creamy broccoli and chicken penne combines tender chicken pieces, fresh broccoli, and al dente pasta in a velvety Parmesan sauce. It's my go-to dish when I need a satisfying meal that comes together in just one pot but tastes like something from a cozy Italian restaurant.

I first developed this recipe during a busy work week when I needed something nutritious that my whole family would enjoy. Now it's requested at least twice a month and has become our favorite way to use up leftover chicken and broccoli.

Ingredients

• 2 cups penne pasta: provides the perfect shape for holding the creamy sauce
• 2 tablespoons olive oil: for sautéing with a cleaner flavor than butter
• 2 chicken breasts: cut into bitesize pieces, cook quickly and evenly
• 2 cups broccoli florets: add nutrition and bright color
• 3 cloves garlic: minced for essential aromatic flavor
• 1 cup heavy cream: creates the luxurious base for the sauce
• ½ cup chicken broth: adds depth while thinning the sauce slightly
• ½ cup grated Parmesan cheese: use freshly grated for best melting
• ½ teaspoon Italian seasoning: brings classic herb flavors
• Salt and pepper: to taste for proper seasoning
• ¼ cup fresh parsley: adds a fresh pop of color and flavor

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil. Add penne pasta and cook until al dente according to package directions, usually 9 to 11 minutes. The pasta should still have a slight bite as it will continue cooking slightly when combined with the hot sauce. Drain but do not rinse to keep the starchy surface that helps sauce adhere.

Prepare the Chicken:

Heat olive oil in a large skillet over medium high heat until shimmering. Add chicken pieces and season with Italian seasoning, salt, and pepper. Cook until golden brown on all sides and no longer pink in the center, about 5 to 7 minutes. The chicken should reach an internal temperature of 165°F. Remove from skillet and set aside.

Cook the Broccoli:

In the same skillet, pour in chicken broth and add broccoli florets. Cover and steam until the broccoli is bright green and tender crisp, about 3 to 4 minutes. You want the broccoli to maintain some texture while being cooked through. Remove broccoli and set aside with chicken.

Create the Sauce:

Without cleaning the skillet, reduce heat to medium low and add minced garlic. Sauté just until fragrant, about 30 seconds, being careful not to burn it. Pour in heavy cream and bring to a gentle simmer. Add grated Parmesan cheese and stir continuously until cheese is melted and sauce is smooth and slightly thickened, about 2 to 3 minutes.

Combine Everything:

Return chicken and broccoli to the skillet with the sauce. Add the cooked penne pasta and gently toss until everything is well coated with the creamy sauce. Allow the mixture to simmer together for 1 to 2 minutes for flavors to meld.

Serve and Garnish:

Taste and adjust seasoning with additional salt and pepper if needed. Divide among serving plates and sprinkle with fresh chopped parsley for a bright finish and visual appeal. Serve immediately while hot and creamy.

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The heavy cream is truly the secret ingredient in this dish. I once tried substituting half and half and while still delicious it lacked that restaurant quality richness that makes this recipe special. My daughter now specifically requests this pasta whenever she has friends over for dinner claiming it's better than the local Italian bistro.

Make Ahead and Storage

This pasta dish keeps wonderfully in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to revitalize the sauce as it tends to thicken when chilled. For best results, reheat gently on the stovetop rather than in the microwave to prevent the sauce from separating and the pasta from becoming rubbery.

Ingredient Substitutions

Cream sauce can be made lighter by using half and half mixed with 2 tablespoons of cream cheese to maintain richness. Vegetarians can skip the chicken and double the broccoli or add mushrooms for an earthy flavor profile. Gluten free penne works beautifully in this recipe with no changes to the cooking method though you may need to adjust cooking time according to package directions.

Serving Suggestions

This creamy pasta dish shines as a complete meal on its own but pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness of the sauce. A side of garlic bread is perfect for soaking up any extra sauce left on the plate. For wine lovers a light Pinot Grigio or unoaked Chardonnay complements the creamy flavors without overwhelming them.

The Importance of Proper Pasta Cooking

The key to this recipe's success lies in cooking the pasta properly. Authentically cooked pasta should be al dente, meaning it still has a slight bite to it. Overcooked pasta becomes mushy and will break apart when tossed with the sauce. Always taste your pasta about a minute before the package suggests it will be done to ensure perfect texture. Remember the pasta will continue cooking slightly when combined with the hot sauce.

Frequently Asked Questions About Recipes

→ Can I substitute the chicken in this dish?

Yes, you can replace the chicken with shrimp or tofu for a variation. Adjust cooking times accordingly.

→ How do I reheat leftovers?

Reheat in a skillet over low heat with a splash of cream or milk to bring back the creamy texture.

→ Can I use frozen broccoli?

Yes, frozen broccoli works well. Thaw in advance or steam directly in the skillet.

→ What pasta alternatives can I use?

Try fusilli, rigatoni, or farfalle as great alternatives to penne pasta.

→ How can I make it spicy?

Add chili flakes during the garlic sauté step or garnish with them for a spicy kick.