Description
This wholesome and balanced pasta dish is a perfect weeknight solution, featuring tender seared chicken, crisp broccoli, and al dente pasta enveloped in a savory, velvet-smooth cream sauce. Using a reduction-based technique rather than heavy thickeners, this recipe achieves a restaurant-quality finish that is satisfying, highly protein-rich, and incredibly efficient to prepare. It is a foolproof staple that brings comfort to the table without complex steps or unnecessary pots.
Ingredients
12 oz penne pasta
1 lb chicken breast, cut into bite-sized pieces
3 cups fresh broccoli florets
2 tablespoons olive oil
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
Salt and black pepper to taste
Optional: red pepper flakes for garnish
Instructions
Boil a large pot of salted water and cook the pasta according to package instructions.
In the last 3 minutes of cooking, add the broccoli florets to the boiling pasta water until tender-crisp.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
Stir in the minced garlic and cook for 1 minute until fragrant.
Reduce heat to medium, pour in the cream, and stir in Italian seasoning, salt, and pepper.
Simmer the sauce until slightly thickened, then stir in the Parmesan cheese until melted.
Drain the pasta and broccoli, reserving a splash of pasta water.
Toss the pasta and broccoli into the skillet with the sauce, adding pasta water if needed to adjust consistency.
Serve immediately.
Notes
Ensure you save a little pasta water as the starch helps the cream sauce adhere better to the pasta shapes. You can substitute chicken breast with chicken thighs for extra tenderness. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Meals
- Method: Stovetop
- Cuisine: Italian-American