Creamy Broccoli Chicken Penne (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups penne pasta
02 -
2 tablespoons olive oil
03 -
2 chicken breasts, cut into bite-sized pieces
04 -
2 cups broccoli florets
05 -
3 cloves garlic, minced
06 -
1 cup heavy cream
07 -
1/2 cup chicken broth
08 -
1/2 cup grated Parmesan cheese
09 -
1/2 teaspoon Italian seasoning
10 -
Salt and pepper, to taste
11 -
1/4 cup fresh parsley, optional
# Instructions:
01 -
Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente according to package instructions. Drain and set aside, tossing with a little olive oil to prevent sticking.
02 -
Dice the chicken breasts into bite-sized pieces. Wash and cut broccoli florets into small, uniform pieces for quick steaming.
03 -
Heat olive oil in a large skillet over medium heat. Add the diced chicken and season with salt, pepper, and Italian seasoning. Sauté for 6–8 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the skillet and set aside.
04 -
In the same skillet, add the chicken broth and bring it to a simmer. Add the broccoli florets, cover, and steam for 3–4 minutes until tender yet crisp. Remove and set aside.
05 -
Using the same skillet, sauté the minced garlic for about 30 seconds until fragrant. Add heavy cream and whisk in the grated Parmesan cheese. Let the mixture simmer for 2–3 minutes to thicken. Stir gently and adjust consistency with a cornstarch slurry if needed.
06 -
Return the cooked chicken and broccoli to the skillet, mixing them into the sauce. Add the pasta and toss to coat evenly. Adjust seasonings as desired.
# Notes:
01 -
Keep the heat low while making the sauce to prevent curdling or clumping.