Creamy Broccoli Chicken Penne: Easy & Delicious Pasta Recipe
This creamy chicken penne with broccoli is the ultimate comforting weeknight pasta. Made with tender chicken, al dente pasta, and a rich Parmesan cream sauce — it's ready in under 45 minutes and loved by picky eaters!
Equipment
- Large pot
- Large skillet
- Wooden Spoon
- Knife and cutting board
- Colander
Ingredients
- 1 lb penne pasta
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 head broccoli, cut into florets
- 1.5 cups chicken broth
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.25 cup fresh parsley, chopped (optional)
- pinch of red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with garlic powder, salt, and pepper. Cook for 5–7 minutes until browned and cooked through. Remove chicken and set aside.
- In the same skillet, add chopped onion and sauté for 3–5 minutes. Add minced garlic and cook 1 more minute.
- Add broccoli florets and cook 3–5 minutes until bright green and slightly tender. Pour in chicken broth and simmer 5 minutes until broccoli is tender.
- Reduce heat to low and stir in heavy cream and Parmesan. Stir constantly until cheese is melted and sauce is creamy, 2–3 minutes. Add pasta water as needed to thin sauce.
- Add cooked chicken and pasta to the sauce. Stir gently to coat evenly. Add red pepper flakes if using.
- Serve immediately, garnished with fresh parsley and extra Parmesan if desired. Best enjoyed hot!
Notes
Substitute gluten-free pasta if needed. For extra flavor, stir in pesto, spinach, or mushrooms. Add red pepper flakes for a kick or swap in rotisserie chicken to save time. Leftovers store beautifully.