Description
Enjoy a comforting dish with tender chicken and vibrant broccoli enveloped in a creamy Parmesan sauce in under 40 minutes. Perfect for busy weeknights!
Ingredients
Scale
- 8 oz Penne Pasta (Can be swapped for fusilli or farfalle.)
- 2 breasts Chicken Breast (Can substitute with turkey or tofu.)
- 2 cups Broccoli Florets (Fresh or frozen can be used.)
- 1 cup Parmesan Cheese (Can use Grana Padano or nutritional yeast for a non-dairy option.)
- 1 cup Heavy Cream (Can use half-and-half or Greek yogurt as substitutes.)
- 2 cloves Garlic (Fresh is best; garlic powder can substitute.)
- 2 tablespoons Butter (Can use olive oil for a dairy-free version.)
- to taste Salt
- to taste Pepper
Instructions
- Begin by cutting the chicken breast into bite-sized pieces and chop your broccoli into florets.
- Bring a large pot of salted water to a boil and cook the penne until al dente, about 8-10 minutes, then drain it.
- Melt butter in a large skillet over medium heat, add chicken pieces, and cook until golden and no longer pink, about 7-8 minutes.
- Toss in the broccoli and cook for another 3-4 minutes until tender.
- Lower the heat, add minced garlic, cook until fragrant, then stir in heavy cream and Parmesan until smooth.
- Add the cooked penne to the sauce mixture and gently stir to coat the pasta.
- Taste and adjust seasoning with salt and pepper as needed, then serve warm.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Creamy Broccoli Chicken Penne