Creamy Chicken Broccoli Penne (Recipe for Printing)
Tender chicken and broccoli tossed with penne in a rich, creamy Parmesan sauce for easy family comfort.
# What You Need:
→ Main Components
01 -
12 ounces penne pasta
02 -
2 tablespoons olive oil
03 -
1 pound boneless, skinless chicken breasts, cut into cubes
04 -
3 cloves garlic, minced
05 -
2 cups broccoli florets
→ Sauce
06 -
1 cup chicken broth
07 -
1 cup heavy cream
08 -
1 cup whole milk
09 -
1 cup grated Parmesan cheese
10 -
1 cup shredded mozzarella cheese
11 -
1 teaspoon Italian seasoning
12 -
Salt to taste
13 -
Black pepper to taste
→ Finishing Touch
14 -
2 tablespoons fresh parsley, chopped
# How to Make It:
01 -
Boil penne pasta in a large pot of salted water until al dente. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and season with salt and black pepper. Cook until golden brown and cooked through, about 5 to 7 minutes. Remove chicken from skillet and set aside.
03 -
Add minced garlic to the same skillet and cook for 1 minute until fragrant.
04 -
Pour in chicken broth, heavy cream, and milk. Stir well and bring to a gentle simmer.
05 -
Add grated Parmesan and shredded mozzarella, whisking constantly until the sauce is smooth and creamy.
06 -
Stir in Italian seasoning, and adjust salt and pepper to taste.
07 -
Add broccoli florets to the sauce and simmer for 3 to 4 minutes, or until tender and bright green.
08 -
Return the cooked chicken and drained penne to the skillet. Toss everything together until pasta and chicken are evenly coated with the sauce.
09 -
Garnish with chopped parsley and extra Parmesan if desired. Serve warm.
# Extra Tips:
01 -
Substitute rotisserie chicken for convenience. Use half-and-half in place of heavy cream for a lighter sauce. Enhance flavor by adding sun-dried tomatoes or mushrooms.