Creamy Broccoli and Chicken Penne Pasta
Bite-size chicken, tender broccoli and penne are tossed in a rich garlic Parmesan cream sauce seasoned with Italian herbs. Cooking the broccoli with the pasta saves time and a pot. It is a crowd-pleasing family dinner that also reheats well for lunches.
Preparation Steps
Bring a large pot of salted water to a boil and cook the penne according to the package. Add the broccoli for the last 3 minutes of cooking, then drain both together.
Meanwhile, season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat.
Cook the chicken for 6 to 8 minutes, turning occasionally, until golden and cooked through to 165°F (74°C). Transfer to a plate.
Lower the heat to medium, add the garlic and stir for about 1 minute, until fragrant.
Pour in the broth, scraping up the browned bits, and simmer for about 5 minutes until reduced by about a third.
Stir in the cream, Parmesan, Italian seasoning and red pepper flakes. Simmer for 2 to 3 minutes, until the sauce thickens slightly.
Add the pasta, broccoli and chicken and toss until everything is coated and hot. Season to taste and serve sprinkled with parsley.
Tips & Variations
- Cut the chicken into even pieces so they cook at the same rate and none dry out.
- Swap the broccoli for peas, spinach or roasted mushrooms, or use rotisserie chicken to save time.
- Refrigerate leftovers for up to 3 days. Reheat with a splash of milk or broth, stirring until steaming hot.
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