Creamy Broccoli Chicken Penne (Printable Version)
Tender chicken and broccoli florets in a creamy Parmesan sauce tossed with perfectly cooked penne pasta.
# Ingredients:
→ Pasta
01 -
2 cups penne pasta
→ Protein
02 -
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
→ Vegetables
03 -
2 cups broccoli florets
→ Sauce
04 -
1 cup heavy cream
05 -
1 cup grated Parmesan cheese
06 -
1/2 cup chicken broth
→ Seasonings
07 -
1 tablespoon olive oil
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1 teaspoon Italian seasoning
11 -
Salt and pepper to taste
12 -
Fresh parsley, chopped (for garnish)
# Steps:
01 -
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
02 -
In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.
03 -
Add the broccoli florets to the skillet with the chicken and cook for an additional 3-4 minutes, until the broccoli is tender but still bright green.
04 -
Pour in the heavy cream, chicken broth, and Italian seasoning. Stir to combine and bring to a simmer. Allow to cook for 2-3 minutes until the sauce thickens slightly.
05 -
Stir in the grated Parmesan cheese until melted and well combined. Add the cooked penne pasta to the skillet and toss to coat in the creamy sauce.
06 -
Serve hot, garnished with chopped fresh parsley.