Creamy Broccoli Chicken Penne (Print Version)
# Ingredients:
→ Pasta & Chicken
01 -
12 oz penne pasta
02 -
1 tablespoon olive oil
03 -
2 boneless, skinless chicken breasts, cut into bite-sized pieces
04 -
1 teaspoon salt
05 -
1/2 teaspoon black pepper
06 -
1 teaspoon Italian seasoning
07 -
1/2 teaspoon garlic powder
08 -
2 cups broccoli florets
→ Creamy Sauce
09 -
2 tablespoons unsalted butter
10 -
4 cloves garlic, minced
11 -
2 tablespoons all-purpose flour
12 -
2 cups heavy cream or half-and-half
13 -
1 cup chicken broth
14 -
1 1/2 cups grated Parmesan cheese
15 -
1/2 teaspoon red pepper flakes (optional)
16 -
Salt and black pepper to taste
→ Garnish
17 -
1/4 cup fresh parsley, chopped
18 -
Extra grated Parmesan cheese
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions. In the last 2 minutes of cooking, add broccoli florets to the boiling water with the pasta. Drain pasta and broccoli, then set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, seasoning with salt, black pepper, Italian seasoning, and garlic powder. Cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove from pan and set aside.
03 -
In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in flour and cook for 1 minute, whisking constantly to form a roux. Slowly add chicken broth and heavy cream, whisking until smooth. Stir in Parmesan cheese and red pepper flakes, then season with salt and black pepper to taste. Let simmer for 2-3 minutes until thickened.
04 -
Return the cooked chicken, pasta, and broccoli to the skillet. Toss everything together until well coated in the creamy sauce. Cook for 1-2 more minutes to heat everything through.
05 -
Sprinkle with fresh parsley and extra Parmesan cheese. Serve hot and enjoy!
# Notes:
01 -
For a lighter option, use half-and-half instead of heavy cream and reduce Parmesan to 1 cup.
02 -
Add crushed red pepper flakes or lemon zest for extra flavor.
03 -
Substitute chicken with shrimp, turkey, or tofu for different protein options.
04 -
Store leftovers in an airtight container in the fridge for up to 3 days and reheat with a splash of milk to loosen the sauce.