Creamy Broccoli and Chicken Penne
This Creamy Broccoli and Chicken Penne is a delicious and hearty dish perfect for weeknight dinners. The combination of tender chicken, vibrant broccoli, and creamy sauce tossed with penne pasta makes for a comforting meal that the whole family will love.
Equipment
- 1 large pot
- 1 colander
- 1 skillet
- 1 mixing spoon
- 1 cutting board
- 1 set measuring cups and spoons
Ingredients
- 12 oz penne pasta
- 2 cups broccoli florets
- 1 lb boneless, skinless chicken breast, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- to taste salt and pepper
- 1 teaspoon Italian seasoning
- for garnish fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets. Drain the pasta and broccoli, and set aside.
- In a skillet, heat olive oil over medium heat. Add the diced chicken breast, seasoning with salt, pepper, and Italian seasoning. Cook until the chicken is browned and fully cooked, about 6-8 minutes.
- Add the minced garlic to the skillet with the chicken and sauté for an additional minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Reduce heat, and stir in the heavy cream. Let it simmer for about 3-4 minutes until slightly thickened.
- Add the cooked penne and broccoli to the skillet. Stir in the grated Parmesan cheese until melted and well combined. Taste and adjust seasoning if necessary.
- Serve immediately, garnished with fresh parsley.
Notes
For a healthier option, you can use whole wheat penne.
Feel free to add other vegetables, such as bell peppers or spinach, for added nutrition.
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of broth or cream if the sauce thickens.