Creamy Garlic Chicken and Broccoli Penne
This Creamy Garlic Chicken and Broccoli Penne is a luscious, comforting pasta dish with tender chicken and fresh broccoli in a rich Parmesan garlic sauce.
Servings: 4 servings
Ingredients
- 8 ounces penne pasta al dente is best for this recipe
- 2 tablespoons olive oil for sautéing chicken and garlic
- 1 pound chicken breast cut into bite-sized pieces
- 4 cloves garlic minced
- 2 cups broccoli florets fresh or frozen, steamed just right
- 1 cup heavy cream base of the creamy sauce
- 1 cup grated Parmesan cheese adds sharp, salty depth
- to taste salt and pepper to season everything perfectly
- 1 teaspoon Italian seasoning a blend of herbs
- to garnish fresh parsley chopped
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the 8 ounces of penne pasta and cook according to package instructions until al dente. This usually takes about 9-11 minutes. Once cooked, drain the pasta and set it aside, reserving about 1/2 cup of pasta water for later use.
- Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, seasoning them with salt, pepper, and the 1 teaspoon of Italian seasoning. Cook the chicken until it's golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant but not browned. Toss in the broccoli florets and cook for 3-4 minutes until just tender but still vibrant green.
- Pour in 1 cup of heavy cream, stirring to deglaze the pan and pick up all those flavorful bits left behind. Let the cream simmer gently for 2-3 minutes to thicken slightly. Gradually stir in the 1 cup of grated Parmesan cheese until fully melted and smooth. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
- Return the cooked chicken to the skillet, then add the drained penne pasta. Toss everything together gently to coat the pasta and chicken evenly with the creamy garlic sauce. Cook for another 1-2 minutes to allow the flavors to meld. Taste and adjust seasoning with additional salt and pepper if needed.
- Sprinkle chopped fresh parsley over the top for a burst of color and freshness. Serve hot, paired with a side of crusty bread or a light salad for a complete meal.
Equipment
- Large Pot
- Large skillet or sauté pan
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Colander
Notes
- Reserve some pasta water to adjust sauce consistency if it becomes too thick.
- Use fresh or frozen broccoli but drain well to avoid watery sauce.
- Reheat leftovers gently with added cream or milk to revive sauce creaminess.