Description
A creamy, comforting pasta dish with tender chicken and broccoli, perfect for a quick and cozy weeknight dinner.
Ingredients
- 8 oz penne pasta
- 2 cups broccoli florets
- 1 lb boneless, skinless chicken breast
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Pepper, to taste
- 1 tsp Italian seasoning (optional)
- 2 tbsp fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a boil. Cook penne pasta until al dente, adding broccoli during the last 3 minutes. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Season chicken and cook for 6–7 minutes per side until fully cooked. Remove, rest, and slice.
3. In the same skillet, reduce heat and sauté minced garlic for about 30 seconds until fragrant.
4. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and Italian seasoning.
5. Add cooked pasta and broccoli to the skillet and toss to coat in the sauce. Fold in sliced chicken.
6. Serve warm, garnished with fresh parsley.
Notes
You can substitute chicken with shrimp or turkey for variation.
Swap broccoli with spinach or cauliflower if desired.
For a lighter version, use half-and-half or Greek yogurt instead of heavy cream.
Great for meal prep and reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg