Description
A warm, hearty dish featuring al dente penne pasta in a rich, creamy sauce with tender chicken and vibrant broccoli.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- Salt and freshly ground black pepper, to taste
- ½ teaspoon paprika
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups broccoli florets
- 8 ounces penne pasta
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- ½ teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente. Reserve ½ cup of pasta cooking water, then drain and set aside.
- In a large skillet, warm the olive oil over medium-high heat. Season the diced chicken with salt, pepper, and paprika. Sear until golden brown and cooked through, about 5-6 minutes. Remove chicken and set aside.
- In the same skillet, add butter, onions, and garlic. Sauté until onions are translucent, about 3 minutes.
- Add broccoli florets and a splash of water. Cover and steam for 3-4 minutes, keeping them tender-crisp.
- Lower the heat and add heavy cream and chicken broth, stirring to combine. Simmer for 2-3 minutes until slightly thickened. Stir in Parmesan cheese until melted.
- Return the cooked chicken and add drained penne. Toss everything until well-coated. Adjust consistency with reserved pasta water as needed and season with crushed red pepper flakes, salt, and pepper.
- Garnish with fresh parsley and serve immediately.
Notes
For best results, pre-cook the chicken and prepare the sauce a day in advance. Customize with shrimp or tofu for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg