If you’re craving a comforting, creamy pasta dish that’s easy enough for a weeknight but satisfying enough to serve to guests, this Creamy Broccoli and Chicken Penne checks every box. It brings together juicy bites of seared chicken, tender-crisp broccoli, and perfectly cooked penne pasta, all wrapped in a velvety Parmesan cream sauce. It’s hearty without feeling too heavy, and it offers a well-balanced bite with a nice contrast of textures and flavors. The best part? It comes together in one pot, making cleanup just as easy as the cooking.
Ingredients
3 boneless, skinless chicken breasts (about 1.5 lbs), diced
8 oz penne pasta
2 cups fresh broccoli florets
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
Reserved pasta water, as needed
Extra Parmesan, for serving
Instructions
Start by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions until al dente. Before draining, scoop out about ½ cup of the pasta water and set it aside—this starchy liquid will help loosen the sauce later if needed.
While the pasta cooks, heat the olive oil in a large skillet or sauté pan over medium heat. Season the diced chicken with salt and pepper, then add it to the skillet in a single layer. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Add the minced garlic and broccoli florets to the skillet with the chicken. Sauté for another 3 to 4 minutes, just until the broccoli turns bright green and slightly tender. You want it to hold its shape and have a little crunch left—it adds great texture to the dish.
Pour in the heavy cream and gently stir to combine. Let the mixture heat through for a minute or two, then gradually sprinkle in the Parmesan cheese, stirring until it melts and the sauce thickens slightly. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
Add the drained pasta to the skillet and toss everything together, making sure each piece is coated in the creamy sauce. Taste and adjust seasoning with more salt or pepper if needed.
Serve the pasta warm, topped with extra Parmesan if you like a little extra richness. It’s especially good with a crisp green salad or a slice of crusty bread on the side.
Notes
For best results, use freshly grated Parmesan—it melts more smoothly than pre-shredded varieties.
If your broccoli florets are especially large, feel free to cut them down into smaller bite-sized pieces so they cook evenly and blend nicely with the pasta.
You can swap the heavy cream for half-and-half or whole milk if you prefer a lighter version, though the sauce won’t be quite as rich.
This recipe also works great with rotisserie chicken if you’re in a rush—just skip the searing step and toss the shredded chicken in with the broccoli.
FAQs
Can I use frozen broccoli instead of fresh?
Yes! Just thaw and drain the broccoli well before adding it to the skillet. You may want to reduce the cooking time by a minute since frozen broccoli is typically blanched before freezing.
What pasta shapes work best besides penne?
Fusilli, rigatoni, or farfalle are great options. Any short pasta with grooves or ridges that can hold onto the creamy sauce will work nicely.
Can I make this ahead of time?
This pasta is best served fresh, but you can prep it a few hours in advance and reheat it gently over low heat. If the sauce thickens too much, add a splash of cream or milk when reheating.
Is there a dairy-free option?
You can substitute the heavy cream and Parmesan with dairy-free alternatives like coconut cream and nutritional yeast or a dairy-free cheese. The flavor will change slightly, but it’ll still be creamy and satisfying.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or water to loosen the sauce.
Creamy Broccoli and Chicken Penne
If you’re craving a comforting, creamy pasta dish that’s easy enough for a weeknight but satisfying enough to serve to guests, this Creamy Broccoli and Chicken Penne checks every box. It brings together juicy bites of seared chicken, tender-crisp broccoli, and perfectly cooked penne pasta, all wrapped in a velvety Parmesan cream sauce. It’s hearty without feeling too heavy, and it offers a well-balanced bite with a nice contrast of textures and flavors. The best part? It comes together in one pot, making cleanup just as easy as the cooking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Ingredients
3 boneless, skinless chicken breasts (about 1.5 lbs), diced
8 oz penne pasta
2 cups fresh broccoli florets
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
Reserved pasta water, as needed
Extra Parmesan, for serving
Instructions
Start by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions until al dente. Before draining, scoop out about ½ cup of the pasta water and set it aside—this starchy liquid will help loosen the sauce later if needed.
While the pasta cooks, heat the olive oil in a large skillet or sauté pan over medium heat. Season the diced chicken with salt and pepper, then add it to the skillet in a single layer. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Add the minced garlic and broccoli florets to the skillet with the chicken. Sauté for another 3 to 4 minutes, just until the broccoli turns bright green and slightly tender. You want it to hold its shape and have a little crunch left—it adds great texture to the dish.
Pour in the heavy cream and gently stir to combine. Let the mixture heat through for a minute or two, then gradually sprinkle in the Parmesan cheese, stirring until it melts and the sauce thickens slightly. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
Notes
For best results, use freshly grated Parmesan—it melts more smoothly than pre-shredded varieties.
If your broccoli florets are especially large, feel free to cut them down into smaller bite-sized pieces so they cook evenly and blend nicely with the pasta.
You can swap the heavy cream for half-and-half or whole milk if you prefer a lighter version, though the sauce won’t be quite as rich.
This recipe also works great with rotisserie chicken if you’re in a rush—just skip the searing step and toss the shredded chicken in with the broccoli.