Description
A cozy, velvety pasta packed with tender chicken, bright broccoli, and a rich parmesan cream sauce.
Ingredients
Scale
- 2 cups cooked chicken breast, cubed or shredded
- 8 oz penne pasta
- 2 cups fresh broccoli florets
- 1 cup heavy cream
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup parmesan cheese, grated
- Salt & pepper to taste
- 1 tsp Italian seasoning
- 1 tbsp olive oil
Instructions
- Boil Pasta & Broccoli: Cook penne; add broccoli in last 2 minutes. Drain and set aside.
- Sauté Aromatics: Melt butter with a splash of olive oil; cook garlic for 30 seconds.
- Make the Sauce: Add cream, chicken broth, parmesan, salt, pepper, and Italian seasoning. Simmer until creamy.
- Add Chicken: Stir in cooked chicken and warm through.
- Combine: Fold in pasta and broccoli until fully coated.
- Adjust Creaminess: Add a splash of broth or cream if needed.
- Serve Hot: Finish with extra parmesan and black pepper.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Feel free to add other vegetables like bell peppers or spinach.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg