This tasty Broccoli and Chicken Penne is a quick and easy meal that combines tender chicken, fresh broccoli, and pasta. It’s great for busy nights and has a delightful creamy sauce!
You’ll love how colorful and yummy it is. Seriously, who can resist a dinner that’s both delicious and looks like a rainbow on your plate? 🌈 I whip it up in no time and everyone digs in!
Key Ingredients & Substitutions
Penne Pasta: This pasta shape holds sauce well! If you don’t have penne, rigatoni, farfalle, or even spaghetti will work. Just adjust cooking time as needed!
Broccoli: Fresh broccoli florets brighten this dish. If you’re out, you can use frozen broccoli—just cook it slightly less before adding to the sauce.
Chicken: Boneless, skinless chicken breasts are easy and lean. For a quicker option, leftover rotisserie chicken or even shrimp can be tasty substitutes.
Heavy Cream: The cream makes the sauce rich. You can swap it with half-and-half for fewer calories, or try coconut cream for a dairy-free version—just note this will change the flavor slightly.
Parmesan Cheese: Grated Parmesan adds deep flavor. If you’re out, pecorino Romano is a great substitute, or nutritional yeast for a vegan option.
How Can I Get the Best Flavor from Cooking Chicken?
Cooking chicken well is key for a flavorful dish! Here are some tips:
- Cut chicken into bite-sized pieces for even cooking.
- Season it generously with salt, pepper, and Italian seasoning—this enhances its natural flavor.
- Cook over medium-high heat until golden brown. This caramelization adds depth through the Maillard reaction.
- Don’t overcrowd the skillet; this helps it brown nicely rather than steam.
Once it’s browned and cooked through, setting it aside allows the flavors to intensify when you blend it back into the rich sauce!
How to Make Broccoli and Chicken Penne
Ingredients You’ll Need:
Pasta and Vegetables:
- 12 oz penne pasta
- 2 cups broccoli florets
Chicken and Cooking Essentials:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
For the Creamy Sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For Garnish and Serving:
- Fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
How Much Time Will You Need?
This Broccoli and Chicken Penne recipe will take you about 25-30 minutes to prepare. This includes time for cooking the pasta, sautéing the chicken and veggies, and bringing everything together into a creamy, delicious dish. Let’s get cooking!
Step-by-Step Instructions:
1. Cook the Pasta and Broccoli:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the penne pasta and cook according to the package instructions until it’s al dente. In the last 3 minutes of cooking the pasta, toss in the broccoli florets. This way, they finish cooking at the same time. Afterward, drain the pasta and broccoli, but keep about 1/2 cup of the pasta water for later.
2. Sauté the Chicken:
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt, pepper, and dried Italian seasoning. Add the chicken to the skillet and cook it for about 5-7 minutes until it’s golden brown and cooked all the way through. Then, remove the cooked chicken from the skillet and set it aside.
3. Make the Creamy Sauce:
In the same skillet, lower the heat to medium and add the minced garlic. Sauté it for about 1 minute until it becomes fragrant. Next, pour in the heavy cream, stirring to mix well. Bring the cream to a gentle simmer, and then add the Parmesan cheese. Stir until the cheese is completely melted and the sauce thickens a bit.
4. Combine Chicken, Pasta, and Broccoli:
Return the cooked chicken to the skillet. Now, add in the drained pasta and broccoli. Toss everything well in the creamy sauce so that every bite is deliciously coated. If you find the sauce is too thick, you can gradually add some of the reserved pasta water to reach your desired consistency.
5. Final Seasoning and Serve:
Take a moment to taste your dish. Adjust the seasoning with extra salt, pepper, and red pepper flakes if you like a little heat. When you’re ready to serve, plate the penne and sprinkle with chopped fresh parsley. Don’t forget to add a lemon wedge on the side to squeeze over your pasta—this brightens the flavors beautifully!
Enjoy your delicious Broccoli and Chicken Penne!
Can I Use Different Vegetables in This Recipe?
Absolutely! You can substitute broccoli with other veggies like asparagus, bell peppers, or spinach. Just make sure to adjust the cooking time so they don’t overcook!
Can I Substitute the Heavy Cream?
Yes! If you want a lighter option, you can use half-and-half or whole milk. For a dairy-free alternative, coconut cream works well, though it will impart a slight coconut flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove or in the microwave, adding a splash of water or milk to keep the sauce creamy.
Can I Make This Recipe Ahead of Time?
Yes! You can prep everything in advance—cook the chicken, pasta, and broccoli, and store them separately. When you’re ready to serve, combine them in the skillet with the sauce and heat until warmed through.
