Creamy Broccoli Chicken Penne

This creamy broccoli and chicken penne has become my weeknight savior when I need a complete meal that satisfies everyone at the table. The combination of tender chicken, perfectly cooked broccoli, and a velvety Parmesan sauce creates a restaurant-quality dish right in your own kitchen.

I first created this recipe when my picky nephew came to visit, and to my surprise, he asked for seconds and even helped himself to the leftovers the next day. Now it has become our special dish whenever he visits.

Ingredients

• Penne pasta: Provides the perfect texture and shape to hold the creamy sauce in every bite
• Olive oil: For sautéing adds a subtle fruity note that enhances the overall flavor
• Chicken breasts: Deliver lean protein and become wonderfully tender when cut into bite-sized pieces
• Broccoli florets: Add essential nutrients and a fresh contrast to the creamy elements
• Garlic cloves: Bring aromatic depth that forms the foundation of the sauce
• Heavy cream: Creates the luxurious texture that makes this dish so comforting
• Chicken broth: Adds savory notes while helping to steam the broccoli to perfection
• Parmesan cheese: Provides nutty richness and helps thicken the sauce naturally
• Italian seasoning: Infuses Mediterranean flavors throughout the entire dish
• Salt and pepper: Crucial for bringing all the flavors into perfect balance
• Fresh parsley: Adds a bright, herbaceous finish that cuts through the richness

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil before adding the penne. Cook until al dente according to package directions, typically 8-10 minutes. You want the pasta slightly firm as it will continue cooking when combined with the sauce. Drain but do not rinse to preserve the starch that helps the sauce cling to the pasta.

Prepare the Chicken:

Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add the bite-sized chicken pieces in a single layer, being careful not to overcrowd the pan. Season with Italian seasoning, salt, and pepper. Cook for 5-6 minutes, turning occasionally, until the chicken is golden brown on the outside and registers 165°F internally. Remove from skillet and set aside.

Cook the Broccoli:

In the same skillet, pour in the chicken broth and bring to a simmer. Add the broccoli florets and cover with a lid to steam for approximately 4 minutes until bright green and tender-crisp. You should be able to pierce with a fork but still feel some resistance. Transfer broccoli to a plate with the chicken.

Create the Cream Sauce:

Reduce heat to medium-low and add a touch more olive oil if needed. Add minced garlic and cook for just 30 seconds until fragrant, stirring constantly to prevent burning. Pour in the heavy cream and bring to a gentle simmer. Add the grated Parmesan cheese in batches, stirring continuously until completely melted and the sauce is smooth and slightly thickened, about 3-4 minutes.

Combine Everything:

Return the chicken and broccoli to the skillet with the sauce. Add the drained pasta and gently fold everything together until evenly coated with the sauce. Allow the mixture to simmer for 1-2 minutes, letting the flavors meld together and the pasta absorb some of the sauce.

Serve and Garnish:

Taste and adjust seasoning if needed. Divide among plates while still hot and sprinkle with fresh chopped parsley for a pop of color and freshness.

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The secret to this recipe's success is the quality of your Parmesan cheese. I learned from my Italian grandmother that using freshly grated Parmigiano Reggiano instead of pre-grated options makes an enormous difference in the depth of flavor and how beautifully the sauce comes together.

Frequently Asked Questions About Recipes

→ How do I prevent the sauce from curdling?

To prevent the sauce from curdling, ensure you cook it over low to medium heat and avoid boiling the cream. Stir continuously as you add Parmesan cheese to help it blend smoothly.

→ Can I make this dish vegetarian?

Yes, substitute chicken with tofu or add extra vegetables like mushrooms, zucchini, or bell peppers for a vegetarian version.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stovetop with a splash of cream to restore the sauce's consistency.

→ Can I use another type of pasta?

Absolutely! You can replace penne with fusilli, farfalle, or any other short pasta shape that holds the creamy sauce well.

→ What can I add for extra flavor?

Consider adding chili flakes for heat or a sprinkle of lemon zest for brightness. Fresh basil or thyme can also enhance the flavor.