Creamy Chicken Penne with Broccoli
Ingredients:
2 cups penne pasta (uncooked)
2 tablespoons olive oil
2 chicken breasts, cut into bite-sized pieces
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt & pepper, to taste
2 cups broccoli florets, fresh or frozen
3 cloves garlic, minced
1 tablespoon
1½ cups heavy cream (or half-and-half for lighter version)
¾ cup grated parmesan cheese
¼ teaspoon red chili flakes (optional)
Fresh parsley, chopped (for garnish)
Instructions:
Cook Pasta and Broccoli:
Bring a large pot of salted water to a boil.
Add penne and cook according to package instructions.
Add broccoli florets in the last 2 minutes of pasta cooking.
Drain and set aside.
Cook Chicken:
Heat olive oil in a large skillet over medium-high heat.
Season chicken with garlic powder, Italian seasoning, salt, and pepper.
Add to skillet and cook 5–6 minutes until browned and cooked through.
Remove and set aside.
Make the Sauce:
In the same skillet, reduce heat to medium.
Add butter and minced garlic. Sauté 1 minute until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Stir in parmesan cheese and red chili flakes. Mix until smooth and creamy.
Combine Everything:
Add cooked pasta, broccoli, and chicken back into the skillet
Toss to coat everything evenly in the sauce.
Simmer for 1–2 minutes to heat through.
Serve:
Garnish with chopped parsley and extra parmesan if desired.
Serve warm with garlic bread or salad. Time:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Nutritional Info (approx. per serving, serves 4):
Calories: 580 kcal
Protein: 35g
Carbs: 48g
Fat: 28g
Fiber: 3g
Sugar: 2g
Q&A
Q: Can I use milk instead of cream?
A: Yes, but add a bit of flour or cornstarch (1 tbsp) to thicken the sauce.
Q: Can I make it vegetarian?
A: Yes! Replace chicken with mushrooms, tofu, or just add more broccoli and other veggies.
Q: What pasta substitutes work?
A: Any short pasta like fusilli, rotini,
or farfalle works well.