Description
Creamy Broccoli and Chicken Penne is a cozy, family-friendly pasta dish made with tender chicken, fresh broccoli, and penne noodles tossed in a rich, creamy Parmesan garlic sauce. It’s quick to make, easy to customize, and perfect for weeknight dinners or meal prep.
Ingredients
12 oz penne pasta
1 lb chicken breast, cut into bite-size pieces
2 cups broccoli florets (fresh or thawed frozen)
2 tbsp olive oil or butter
3 cloves garlic, minced
1 cup heavy cream
3/4 cup grated Parmesan cheese
Salt and black pepper, to taste
Optional: red pepper flakes, parsley, lemon zest
Substitutions and Add-ins:
Use rotini or gluten-free pasta as alternatives
Try chicken thighs, shrimp, or tofu
Add peas, spinach, mushrooms, or zucchini for more veggies
Use milk + flour or cream cheese instead of heavy cream
Vegan/dairy-free options: oat milk, dairy-free cheese, or nutritional yeast
Instructions
Boil Pasta: Cook penne in salted water until al dente. Reserve 1/2 cup pasta water. Drain and set aside.
Cook Chicken: In a large pan, heat oil or butter. Add chicken, season with salt and pepper, and cook until golden and no longer pink.
Add Broccoli: Stir in broccoli and cook 2–3 minutes until tender and bright green.
Make the Sauce: Lower heat. Add more butter if needed, sauté garlic for 30 seconds. Pour in cream and stir.
Add Cheese: Stir in Parmesan and let it melt. Season to taste. Add a splash of pasta water if too thick.
Combine: Add pasta, chicken, and broccoli to the pan. Toss to coat. Simmer 1–2 minutes to blend flavors.
Serve: Plate hot. Top with extra cheese, parsley, or black pepper if desired.
Notes
Don’t overcook the broccoli—it should stay green and crisp.
Use pasta water to loosen sauce as needed.
Leftovers keep well for 2–3 days and reheat nicely with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American