Description
Indulge in a comforting and flavorful dish with this Creamy Broccoli and Chicken Penne recipe. Tender chicken, vibrant broccoli, and al dente pasta are coated in a rich and velvety Parmesan cream sauce, creating a satisfying meal that is perfect for a cozy dinner.
Ingredients
Units
Scale
For the Chicken and Broccoli
- 2 cups cooked chicken breast, diced
- 2 cups broccoli florets
- 1 tablespoon olive oil
- Salt and black pepper, to taste
For the Pasta
- 12 oz penne pasta
- 4 cups water or salted boiling water
For the Creamy Sauce
- 2 tablespoons butter
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk (whole or 2%)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg (optional)
- Salt and black pepper, to taste
Optional Garnish
- Extra Parmesan cheese
- Fresh parsley, chopped
Instructions
- Cook the Pasta – Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Drain and set aside.
- Cook the Broccoli – Steam broccoli florets for 3–4 minutes until bright green and tender-crisp. Set aside.
- Cook the Chicken – Heat olive oil in a skillet. Add diced chicken, season with salt and pepper, sauté until golden and heated through. Remove and set aside.
- Make the Creamy Sauce – In the same skillet, melt butter, sauté garlic, whisk in flour, gradually add milk and cream, stir in Parmesan, nutmeg, salt, and pepper. Cook until thickened.
- Combine Pasta, Chicken, and Broccoli – Add cooked penne, chicken, and broccoli to the sauce. Toss to coat evenly. Cook until heated through.
- Serve – Plate the creamy penne mixture, garnish with Parmesan and parsley. Serve hot.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
