Creamy Broccoli Chicken Penne (Print-Friendly Version)
Tender chicken, crisp broccoli, and al dente penne tossed in a luscious Parmesan cream sauce for the ultimate comfort pasta.
# What You Need:
→ Base
01 -
340g penne pasta
02 -
2 cups broccoli florets
03 -
450g boneless skinless chicken breast, cubed
→ Sauce
04 -
2 tbsp olive oil
05 -
3 cloves garlic, minced
06 -
240ml heavy cream
07 -
240ml chicken broth
08 -
100g grated Parmesan cheese
09 -
1 tbsp butter
→ Seasonings
10 -
1/2 tsp salt
11 -
1/4 tsp black pepper
12 -
1/4 tsp crushed red pepper flakes (optional)
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Cook penne according to package directions. Add broccoli florets during the last 3 minutes of cooking. Drain and set aside.
02 -
In a large skillet, heat olive oil over medium-high heat. Add cubed chicken and season with salt and pepper. Cook until golden and fully cooked. Remove and set aside.
03 -
In the same skillet, melt butter. Add garlic and sauté 30 seconds. Pour in chicken broth and heavy cream. Simmer for 3–4 minutes.
04 -
Stir in Parmesan until melted and sauce thickens slightly. Add chicken, pasta, and broccoli. Toss to coat everything in the creamy sauce.
05 -
Garnish with crushed red pepper flakes and extra Parmesan, if desired.
# Additional Tips:
01 -
For best results, cook pasta just until al dente as it will continue to soften slightly when tossed with the hot sauce.