Creamy Broccoli Chicken Penne

This creamy broccoli and chicken penne has become my weeknight dinner hero when I need something satisfying that the whole family devours. The combination of tender chicken, perfectly cooked broccoli, and al dente pasta swimming in a rich parmesan cream sauce creates the ultimate comfort food experience without hours in the kitchen.

I first created this pasta when trying to elevate our boring weeknight meals. My picky eater surprised everyone by asking for seconds of broccoli which rarely happens in our house. Now it appears on our table at least twice a month.

Ingredients

• Penne pasta provides the perfect shape for catching the creamy sauce in each bite
• Broccoli florets add essential nutrients and bright color that stands up well to cooking
• Boneless skinless chicken breast offers lean protein that stays tender when properly cooked
• Olive oil helps create a golden crust on the chicken pieces
• Garlic cloves bring aromatic depth that forms the foundation of the sauce
• Heavy cream creates the luxurious base for the sauce nothing else achieves the same richness
• Chicken broth adds savory flavor while thinning the cream to perfect consistency
• Parmesan cheese brings salty nutty dimension and helps thicken the sauce naturally
• Butter adds silky richness and helps bloom the garlic flavor
• Salt and pepper balance and enhance all the flavors throughout the dish
• Crushed red pepper flakes provide optional gentle heat that cuts through the richness

Step-by-Step Instructions

Cook the Pasta and Broccoli

Fill a large pot with water until two thirds full and add a generous tablespoon of salt. Bring to a rolling boil over high heat. Add penne and cook according to package directions until al dente. During the final 3 minutes of cooking time add the broccoli florets directly to the pasta water. This perfectly steams the broccoli while saving a pot and time. Reserve half cup of pasta water before draining everything in a colander.

Cook the Chicken

Heat a large deep skillet over medium high heat. Add olive oil and let it shimmer. Season chicken cubes evenly with salt and pepper then arrange in a single layer in the hot pan. Allow chicken to cook undisturbed for 2 minutes until golden on one side before stirring. Continue cooking about 4 more minutes until chicken is golden on all sides and registers 165°F internally. Transfer chicken to a clean plate.

Make the Sauce

Return the same skillet to medium heat preserving all the flavorful bits left from cooking the chicken. Add butter and let it melt completely. Add minced garlic and cook for exactly 30 seconds stirring constantly until fragrant but not browned. Immediately pour in chicken broth to prevent garlic from burning. Add heavy cream and stir to combine. Allow the mixture to simmer gently for 3 to 4 minutes until it begins to reduce slightly.

Add Cheese and Combine

Reduce heat to low and gradually sprinkle in the Parmesan cheese while stirring constantly. This prevents clumping and creates a smooth sauce. Continue stirring until cheese is completely melted and sauce coats the back of a spoon. Return cooked chicken to the skillet along with drained pasta and broccoli. Gently fold everything together until evenly coated in sauce. If sauce seems too thick add a splash of reserved pasta water to reach desired consistency.

Serve Hot

Transfer to a large serving bowl or individual pasta bowls. For those who enjoy a bit of heat sprinkle with crushed red pepper flakes. Offer additional grated Parmesan at the table. Serve immediately while sauce is still creamy and pasta is warm.

The secret to this recipe is properly cooking the garlic just until fragrant but not brown which creates the perfect flavor base. I discovered this technique after ruining countless batches with bitter burned garlic. My daughter now specifically requests this dish for her birthday dinner which feels like a culinary victory since she normally avoids anything green.

Storage and Reheating

This pasta dish keeps beautifully in an airtight container in the refrigerator for up to 3 days. The sauce may thicken considerably when chilled. When reheating add a splash of milk or chicken broth to restore creaminess. Warm gently over medium low heat on the stovetop stirring frequently to prevent scorching. Alternatively microwave individual portions for 1 to 2 minutes stirring halfway through heating time.

Easy Substitutions

This recipe welcomes adaptations based on what you have available. Swap penne for any medium pasta shape like rotini farfalle or fusilli. Spinach cauliflower or asparagus can replace broccoli with adjusted cooking times. Rotisserie chicken provides a fantastic time saving option. Simply shred 2 cups and add directly to the sauce. For a vegetarian version omit chicken and use vegetable broth increasing vegetables for substance.

Make Ahead Strategy

This dish can be partially prepared in advance to streamline dinner preparation. Cook pasta and broccoli up to a day ahead storing in the refrigerator with a drizzle of olive oil to prevent sticking. Cube and cook chicken then refrigerate separately. Prepare the sauce just before serving then combine with precooked components. If everything is cold you may need to heat slightly longer to ensure the dish is thoroughly warmed through.

Common Recipe Questions

→ Can I use a different pasta shape?

Absolutely! While penne works well because the sauce gets trapped inside the tubes, you can substitute with farfalle, fusilli, or rigatoni with equally delicious results. Just be sure to cook according to the package directions for al dente texture.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream and warm gently over medium-low heat, stirring frequently to prevent the sauce from breaking.

→ Can I make this dish ahead of time?

While best enjoyed fresh, you can prepare components ahead of time. Cook the pasta slightly under al dente, prepare the chicken and sauce separately, then combine and reheat everything together just before serving, adding a splash of cream to refresh the sauce.

→ What can I substitute for heavy cream?

For a lighter version, use half-and-half or whole milk thickened with 1 tablespoon of flour. For a dairy-free option, try full-fat coconut milk (though this will alter the flavor) or a cashew cream sauce.

→ What sides pair well with this pasta?

This hearty dish works beautifully with a simple green salad dressed with lemon vinaigrette or garlic bread for soaking up extra sauce. For a more substantial meal, serve with roasted vegetables like asparagus or cherry tomatoes.

→ Can I add other vegetables?

Definitely! This versatile dish works well with additions like sautéed mushrooms, cherry tomatoes, spinach, or asparagus. Add hearty vegetables with the chicken, and more delicate ones like spinach in the final combining step.