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This creamy broccoli and chicken penne combines tender pasta with succulent chicken and fresh broccoli in a rich, cheesy sauce. It's the ultimate comfort food that comes together quickly enough for busy weeknights but tastes special enough for weekend dinners.
I developed this recipe when my teenage son started sports practice and needed hearty meals that wouldn't weigh him down. It's become our Thursday night tradition before game days when we need something substantial but not too heavy.
Ingredients
- Penne pasta provides the perfect vehicle for catching the creamy sauce in its ridges and hollow centers
- Boneless skinless chicken breasts offer lean protein that stays tender when properly cooked
- Broccoli florets add nutrition and bright color that stands up well to the cooking process
- Heavy cream creates that luxurious texture that makes this dish so satisfying
- Parmesan cheese brings saltiness and depth that ties all the flavors together
- Garlic and onion powder infuse the chicken with flavor without the prep work of fresh aromatics
- Italian seasoning blend adds herbaceous notes that elevate the entire dish
- Chicken broth thins the sauce to the perfect consistency while adding more flavor depth
Step-by-Step Instructions
- Prepare the pasta
- Bring a large pot of water to a rolling boil and add a generous amount of salt until it tastes like sea water. Add the penne and stir immediately to prevent sticking. Cook according to package directions until just al dente about 10 minutes. The pasta will continue cooking slightly when added to the sauce so slightly undercooking it ensures perfect texture in the final dish.
- Cook the chicken
- Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add the seasoned chicken pieces in a single layer giving them space to brown properly. Let them cook undisturbed for 3 minutes before stirring to develop golden color. Continue cooking until no pink remains about 6 minutes total. The chicken should register 165°F on an instant read thermometer.
- Add the vegetables
- Toss the broccoli florets into the skillet with the cooked chicken. Stir frequently and watch as the broccoli brightens to a vibrant green color. Avoid overcooking as perfectly tender crisp broccoli provides the best texture contrast with the creamy pasta. Three minutes is usually perfect.
- Create the sauce
- Pour the heavy cream and chicken broth into the skillet watching as it bubbles around the chicken and broccoli. Sprinkle in the Italian seasoning and stir to distribute. Allow the mixture to simmer gently as the liquid reduces slightly and the flavors meld together. The sauce will coat the back of a spoon when properly thickened.
- Finish the dish
- Add the Parmesan cheese in handfuls stirring continuously to prevent clumping as it melts into the sauce. Once the sauce is smooth and velvety fold in the drained pasta making sure each piece gets coated in the creamy goodness. Let everything mingle together for about 1 minute before serving.
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This recipe reminds me of my grandmother's kitchen where she would always add a pinch more Parmesan than the recipe called for. She would say "cheese is never a mistake darling" as she sprinkled it liberally over the top. That extra bit of cheese creates the most incredible golden spots under the broiler if you want to finish it that way.
Make Ahead Options
This pasta dish can be completely prepared up to two days in advance and stored in an airtight container in the refrigerator. When reheating add a splash of milk or cream to revive the sauce as it tends to thicken considerably when chilled. Warm it gently over medium low heat stirring frequently to prevent scorching. The flavors actually develop beautifully after a day making this an excellent meal prep option.
Customization Ideas
The basic recipe framework invites endless variations to suit your preferences and pantry. Try sun dried tomatoes and spinach for a Mediterranean twist or substitute asparagus for broccoli in spring. Swap chicken for Italian sausage for a more robust flavor profile or use shrimp for a seafood version that cooks even faster. Vegetarians can omit the meat entirely and double the vegetables or add white beans for protein.
Serving Suggestions
Serve this creamy pasta with a simple green salad dressed with lemon vinaigrette to cut through the richness. A glass of crisp white wine like Pinot Grigio pairs beautifully with the creamy sauce. For a complete dinner party menu consider starting with a light appetizer like marinated olives or bruschetta and finishing with a refreshing dessert such as lemon sorbet.
Recipe FAQs
- → Can I use a different pasta shape?
Absolutely! While penne works perfectly because the sauce clings to its ridges and fills the hollow centers, you can substitute with other medium-sized pasta shapes like fusilli, farfalle, or rigatoni with similar results.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or chicken broth to revive the sauce, as cream-based pastas tend to thicken when chilled.
- → Can I use pre-cooked chicken to save time?
Yes! Rotisserie chicken or leftover cooked chicken works well. Simply shred or dice it, and add it when you would normally add the broccoli, just to warm through rather than fully cook.
- → How can I make this dish lighter?
For a lighter version, substitute half-and-half or whole milk for the heavy cream (though the sauce won't be quite as thick). You can also increase the ratio of broccoli to pasta for more vegetables and fewer carbs.
- → Can I make this dish vegetarian?
Certainly! Omit the chicken and use vegetable broth instead of chicken broth. For protein, consider adding sautéed mushrooms, white beans, or plant-based chicken alternatives.
- → Is there a dairy-free alternative?
You can make a dairy-free version using coconut cream and nutritional yeast in place of heavy cream and Parmesan. The flavor profile will change slightly, but you'll still achieve a creamy, satisfying dish.