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–+ servings
Creamy Broccoli Chicken Penne

Creamy Broccoli Chicken Penne: Easy Comfort in Every Bite

Creamy Broccoli Chicken Penne is a delightful dish that marries tender chicken and vibrant broccoli in a quick and rich sauce, perfect for weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Penne Pasta Essential for structure; substitute with gluten-free pasta if needed.
  • 2 cups Broccoli Florets Adds crunch and nutrition; asparagus or green beans work well as alternatives.
For the Chicken
  • 2 pieces Chicken Breasts A hearty protein source; using rotisserie chicken can save time.
For the Sauce
  • 2 tablespoons Olive Oil Perfect for sautéing; vegetable oil or melted butter can be swapped in.
  • 2 tablespoons Butter Richness enhancer; can be replaced with more olive oil for a dairy-free option.
  • 3 cloves Garlic Adds depth; fresh cloves are ideal, but garlic powder can work in a pinch.
  • 1 cup Heavy Cream Creamy base of the sauce; consider half-and-half or plant-based cream for lighter or dairy-free versions.
  • 1 cup Chicken Broth Adds flavor; use vegetable broth for a vegetarian alternative.
  • ½ cup Grated Parmesan Cheese Provides savory richness; nutritional yeast is a great substitute for vegan dishes.
For Flavoring
  • 1 teaspoon Salt Essential seasoning; adjust to suit your taste.
  • 1 teaspoon Black Pepper Essential seasoning; adjust to suit your taste.
  • ¼ teaspoon Red Pepper Flakes Optional; adds a spicy kick; omit for a milder flavor.

Equipment

  • Large Pot
  • skillet
  • Measuring Cups
  • mixing spoon

Method
 

Step-by-Step Instructions for Creamy Broccoli Chicken Penne
  1. Cook pasta in a large pot of salted water according to package directions, around 10–12 minutes. Add broccoli florets during the last 3 minutes. Drain and set aside, saving a little pasta water.
  2. In a skillet, heat olive oil over medium heat. Add cubed chicken, season with salt and pepper, and sauté until golden brown and fully cooked, about 5–7 minutes. Remove chicken and set aside.
  3. Melt butter in the same skillet, scraping up browned bits. Add minced garlic and sauté for 30 seconds. Pour in heavy cream and chicken broth, stirring and bringing to a gentle simmer.
  4. Stir in grated Parmesan cheese until melted and the sauce is smooth, about 2–3 minutes. Adjust seasoning with salt and black pepper as desired.
  5. Add sautéed chicken, cooked penne, and broccoli back into the skillet. Toss until well-coated in the sauce. Add reserved pasta water if sauce is too thick. Allow to heat through for another 1–2 minutes.
  6. Plate and sprinkle with additional Parmesan and red pepper flakes if desired. Serve hot and enjoy.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 45gProtein: 30gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 40mgCalcium: 250mgIron: 2mg

Notes

If you have leftovers, store in an airtight container for up to 3–4 days. Reheat gently, adding a splash of liquid to maintain creaminess.

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