Creamy Chicken and Broccoli Penne Pasta

Here is a rich, flavorful, and easy-to-follow recipe for Creamy Chicken and Broccoli Penne Pasta, featuring tender seared chicken, vibrant broccoli florets, and a velvety garlic-parmesan cream sauce.

Recipe Overview

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

• Servings: 4

Ingredients

For the Pasta and Chicken:

• 12 oz (340g) penne pasta

• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized cubes

• 2 cups broccoli florets

• 1 tbsp olive oil

• 2 tbsp unsalted butter

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• Salt and freshly ground black pepper, to taste

For the Creamy Garlic Sauce:

• 2 tbsp unsalted butter

• 3 cloves garlic, minced

• 1.5 cups heavy cream (or whipping cream)

• 1 cup freshly grated Parmesan cheese

• 1/4 tsp ground nutmeg (optional, adds depth)

• Pinch of red pepper flakes (optional, for a slight kick)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets directly into the boiling water with the pasta. Drain everything well, reserving about 1/2 cup of pasta water, and set aside.

2. Season and Sear the Chicken: Pat the chicken cubes dry with paper towels. Season generously with salt, black pepper, garlic powder, and Italian seasoning. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken pieces in a single layer and sear undisturbed for 4 to 5 minutes until golden brown. Flip and cook for another 3 to 4 minutes until cooked through. Remove the chicken from the skillet and set aside on a plate.

3. Make the Garlic Cream Sauce: In the same skillet, melt another 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 to 60 seconds until fragrant, being careful not to burn it.

4. Simmer: Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2 to 3 minutes to thicken slightly.

5. Add Cheese: Reduce the heat to low. Gradually stir in the grated Parmesan cheese, whisking continuously until the cheese is completely melted and the sauce is smooth. Stir in the nutmeg and red pepper flakes if using.

6. Combine: Add the cooked penne pasta, broccoli, and seared chicken back into the skillet with the cream sauce. Toss everything gently to coat evenly. If the sauce is too thick, splash in a little of the reserved pasta water to reach your desired consistency.

7. Serve: Taste and adjust seasoning with extra salt and pepper if needed. Serve warm, garnished with a little extra grated Parmesan cheese on top.