This Broccoli and Chicken Penne is a tasty pasta dish that mixes tender chicken, bright green broccoli, and perfectly cooked penne. It’s easy to whip up and perfect for a weeknight dinner!
Honestly, who can resist a bowl of pasta with chicken and veggies? I love how colorful it looks on the plate. Plus, it means I can sneak in some greens without anyone noticing! 😄
I enjoy making this dish on busy nights because it cooks up in no time. Just toss everything together, and you have a hearty meal everyone will love. Can’t get easier than that!
Key Ingredients & Substitutions
Penne Pasta: This tubular pasta is perfect for holding onto sauces. If you don’t have penne, any other short pasta like rotini or fusilli will work well too. Just keep an eye on cooking times!
Broccoli: Fresh broccoli adds a nice crunch and color to the dish. If fresh broccoli isn’t available, frozen florets are a great substitute; just make sure to thaw and drain them before adding.
Chicken: Boneless, skinless chicken breasts are lean and cook quickly. You might also use rotisserie chicken to save time or swap in tofu for a vegetarian option.
Heavy Cream: For a lighter option, you can use half-and-half or whole milk. Just keep in mind that the sauce may be thinner. Adding a bit of cornstarch can help thicken it!
Parmesan Cheese: Freshly grated Parmesan gives the best flavor. If you’re out, Pecorino Romano is a good alternative. Nutritional yeast can replace cheese for a dairy-free option!
How Do I Ensure the Chicken is Perfectly Cooked?
Cooking the chicken right is crucial for this dish! Here’s how to make sure it turns out golden and juicy:
- Season the chicken with salt, pepper, and half of your Italian seasoning before cooking for a flavorful kick.
- Use medium-high heat and let the chicken sear without moving it for a couple of minutes. This helps achieve a nice brown color.
- Cook until golden brown on both sides, about 5-7 minutes. Use a meat thermometer to check for doneness; 165°F is the safe internal temp!
Let the chicken rest for a couple of minutes before slicing; this keeps it juicy!
How to Make Broccoli and Chicken Penne
Ingredients You’ll Need:
For the Pasta:
- 12 oz penne pasta
- 2 cups broccoli florets
For the Chicken:
- 2 boneless, skinless chicken breasts, sliced
- 2 tbsp olive oil, divided
For the Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp dried Italian seasoning (or a mix of oregano, basil, thyme)
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Lemon wedges (optional)
How Much Time Will You Need?
This delicious meal takes about 25 minutes to prepare and cook. In that short time, you will have a delightful dish that serves about four people—perfect for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Cooking the Pasta and Broccoli:
Start by bringing a large pot of salted water to a boil. Once boiling, add the penne pasta and cook it according to the package instructions until it’s al dente, which usually takes about 10-12 minutes. In the last 3-4 minutes of cooking, toss in the broccoli florets. This will give them just enough time to cook without getting mushy. After everything is cooked, drain the pasta and broccoli together and set them aside.
2. Searing the Chicken:
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the sliced chicken breasts with a pinch of salt, black pepper, and half of the Italian seasoning. Add the seasoned chicken to the hot skillet and cook it for about 5-7 minutes until it’s golden brown and cooked all the way through. Once done, carefully remove the chicken from the skillet and set it aside for later.
3. Making the Creamy Sauce:
In the same skillet where the chicken was cooked, add the remaining 1 tablespoon of olive oil. Throw in the minced garlic and sauté it for about 1 minute or until it gets nice and fragrant—be careful not to burn it! Now, reduce the heat to medium and pour in the heavy cream. Stir in the grated Parmesan cheese and the remaining Italian seasoning. Let this cook for 3-5 minutes, stirring frequently until the sauce thickens slightly.
4. Combining Everything Together:
Next, add the cooked penne, broccoli, and seared chicken back into the skillet with the creamy sauce. Gently toss everything together until it’s well coated and heated through. Taste your dish and adjust salt and pepper if necessary.
5. Serving the Dish:
Your Broccoli and Chicken Penne is ready to serve! Dish it out onto plates and garnish with fresh chopped parsley. If you like a touch of zest, add a lemon wedge to the side for squeezing over the pasta. Enjoy your meal with family or friends!
Can I Use Whole Wheat Pasta for This Recipe?
Absolutely! Whole wheat penne is a great alternative that adds fiber and nutrients. Just keep in mind that whole wheat pasta may require a slightly longer cooking time, so check the package for specific guidance.
What Can I Substitute for Heavy Cream?
If you want a lighter version, you can use half-and-half or whole milk. For a dairy-free option, coconut milk or cashew cream works well, but it may alter the flavor slightly. Just remember to add a thickener like flour or cornstarch if you want a creamier texture!
How Long Will Leftovers Last?
Your leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them on the stove over low heat or in the microwave, adding a splash of milk or cream if the sauce has thickened too much.
How Can I Add More Vegetables?
Feel free to customize the recipe by adding more veggies! Spinach, bell peppers, or zucchini would be excellent additions. Simply toss them in with the broccoli during the last few minutes of cooking to ensure they stay crisp and fresh!
