Creamy Broccoli Penne with Grilled Chicken & Red Peppers
A rich, satisfying pasta dish with tender grilled chicken, sweet roasted red peppers, and perfectly cooked broccoli folded into a velvety Parmesan cream sauce.
Total Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total: 35 minutes
Ingredients (4 servings)
For the Pasta
12 oz (340 g) penne pasta
3 cups broccoli florets
Salt for boiling pasta
For the Grilled Chicken
2 chicken breasts, butterflied or pounded to even thickness
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika
For the Sauce
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp flour
1 ½ cups heavy cream (or half-and-half for lighter version)
½ cup chicken broth
¾ cup grated Parmesan cheese
½ tsp Italian seasoning
¼ tsp red pepper flakes (optional)
Salt & pepper to taste
Mix-ins
1 cup sliced roasted red peppers (jarred or freshly roasted)
Fresh parsley (optional)
Extra Parmesan for topping
Step-by-Step Instructions
Step 1: Cook the Pasta & Broccoli (10 minutes)
Bring a large pot of salted water to a boil.
Add penne and cook according to package instructions.
3 minutes before the pasta is done, add broccoli florets to the boiling water.
Drain pasta and broccoli together; set aside.
Step 2: Season & Grill the Chicken (8–10 minutes)
Heat a grill pan or skillet over medium-high heat.
Rub chicken with olive oil, salt, pepper, garlic powder, and paprika.
Cook 4–5 minutes per side (internal temp 165°F / 74°C).
Transfer to a board and slice into strips.
Step 3: Make the Cream Sauce (7–8 minutes)
In a large pan, melt butter over medium heat.
Add garlic; sauté 1 minute until fragrant.
Stir in flour and cook 30 seconds to form a light roux.
Slowly whisk in heavy cream and chicken broth.
Add Parmesan, Italian seasoning, and red pepper flakes.
Simmer 3–4 minutes until slightly thickened.
Season with salt and pepper.
Step 4: Combine Everything (2 minutes)
Add cooked pasta, broccoli, grilled chicken, and red peppers into the sauce.
Toss until everything is well-coated and heated through.
Step 5: Serve
Garnish with parsley and extra Parmesan.
Serve hot and creamy!
What to Serve With It
Garlic bread
Caesar or garden salad
Lemon iced tea or sparkling water
Estimated Nutrition (per serving)
Calories: 620
Protein: 35 g
Carbs: 55 g
Fat: 28 g
Fiber: 4 g
Frequently Asked Questions (Q&A)
Q1: Can I use a different pasta shape?
Yes. Fettuccine, rigatoni, or farfalle work wonderfully.
Q2: Can I make this dish ahead?
Yes, but the sauce thickens in the fridge. Add a splash of milk or broth when reheating.
Q3: How can I make this healthier?
Use whole-wheat penne
Swap heavy cream for half-and-half
Replace some chicken with extra veggies
Reduce Parmesan by ¼ cup
Q4: Can I make it vegetarian?
Absolutely! Just skip the chicken and add:
Mushrooms
Spinach
Extra roasted red peppers
Q5: can I use canned or jarred roasted red peppers?
Yes! They work great—drain them well before adding.
Q6: What if my sauce becomes too thick?
Add a splash of milk, cream, or pasta water until the consistency is perfect.
Q7: Can I substitute broccoli with something else?
Sure! Try:
Asparagus
Zucchini
Spinach
Peas