Creamy Broccoli and Chicken Penne
A delicious dish that combines tender chicken, fresh broccoli, and creamy pasta, perfect for weeknight dinners or family gatherings.
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.
Notes
Serve this dish hot with garlic bread or a simple side salad. A sprinkle of extra Parmesan cheese on top adds a delightful touch. Store leftovers in an airtight container for up to 3 days. Revive the sauce's creaminess by adding a splash of cream or chicken broth when reheating.