Why Make This Recipe
Creamy Broccoli and Chicken Penne is a delicious dish that brings together tender chicken, fresh broccoli, and creamy pasta. It’s not only satisfying but also easy to prepare. This recipe is perfect for a weeknight dinner or a family gathering. The flavors meld beautifully, making it a favorite for both kids and adults. Plus, it’s packed with protein and vegetables, making it a healthier choice.
How to Make Creamy Broccoli and Chicken Penne
Ingredients:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- Salt and freshly ground black pepper, to taste
- ½ teaspoon paprika
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups broccoli florets
- 8 ounces penne pasta
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- ½ teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Directions:
- Cook penne in salted boiling water until al dente. Drain and reserve ½ cup of pasta water.
- In a large skillet, heat olive oil over medium-high heat. Season diced chicken with salt, pepper, and paprika. Sear the chicken until golden and cooked through, about 5–6 minutes. Remove and set aside.
- In the same skillet, add butter, onions, and garlic; sauté until fragrant and the onions are translucent, about 3 minutes.
- Add broccoli florets and a splash of water; cover and steam for 3–4 minutes until tender-crisp.
- Reduce heat to medium-low; pour in heavy cream and chicken broth. Simmer for 2–3 minutes until slightly thickened. Stir in Parmesan until melted.
- Return the chicken to the skillet; add the pasta and toss to coat. Adjust the consistency with reserved pasta water if needed. Season with crushed red pepper flakes, salt, and pepper.
- Garnish with fresh parsley and serve immediately.
How to Serve Creamy Broccoli and Chicken Penne
Serve this dish hot right out of the skillet. You can pair it with garlic bread or a simple side salad for a complete meal. A sprinkle of extra Parmesan cheese on top adds a nice touch.
How to Store Creamy Broccoli and Chicken Penne
To store leftovers, let the dish cool completely and then place it in an airtight container. It can be kept in the refrigerator for up to 3 days. When reheating, add a splash of cream or chicken broth to revive the sauce’s creaminess.
Tips to Make Creamy Broccoli and Chicken Penne
- Make sure not to overcook the broccoli; you want it to be tender but still crisp.
- For added flavor, marinate the chicken in spices for about 30 minutes before cooking.
- Feel free to add other vegetables like bell peppers or spinach for more color and nutrients.
Variation
You can easily switch things up by using different types of pasta, such as fusilli or farfalle. For a lighter version, use half-and-half instead of heavy cream.
FAQs
Can I use frozen broccoli?
Yes, you can use frozen broccoli. Just thaw it beforehand and add it to the skillet with the onions and garlic.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce earlier in the day and combine them with the pasta just before serving.
What can I substitute for heavy cream?
You can use whole milk or a dairy-free cream alternative, but keep in mind that it may not be as rich and creamy.
Creamy Broccoli and Chicken Penne
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts, diced
- To taste Salt and freshly ground black pepper
- ½ teaspoon paprika
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups broccoli florets
- 8 ounces penne pasta
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- ½ teaspoon crushed red pepper flakes (optional)
- For garnish Fresh parsley, chopped
Instructions
Cooking the Pasta
- Cook penne in salted boiling water until al dente. Drain and reserve ½ cup of pasta water.
Cooking the Chicken
- In a large skillet, heat olive oil over medium-high heat. Season diced chicken with salt, pepper, and paprika. Sear the chicken until golden and cooked through, about 5–6 minutes. Remove and set aside.
Sautéing the Vegetables
- In the same skillet, add butter, onions, and garlic; sauté until fragrant and the onions are translucent, about 3 minutes.
- Add broccoli florets and a splash of water; cover and steam for 3–4 minutes until tender-crisp.
Combining Ingredients
- Reduce heat to medium-low; pour in heavy cream and chicken broth. Simmer for 2–3 minutes until slightly thickened. Stir in Parmesan until melted.
- Return the chicken to the skillet; add the pasta and toss to coat. Adjust the consistency with reserved pasta water if needed. Season with crushed red pepper flakes, salt, and pepper.
Serving
- Garnish with fresh parsley and serve immediately.
