Creamy Garlic Chicken Broccoli Penne with Parmesan

This creamy garlic chicken broccoli penne combines golden chicken pieces, tender broccoli, and pasta in a garlic-Parmesan cream sauce. The broccoli cooks with the penne, while the chicken browns in a deep skillet that becomes the base for the sauce.

why make this recipe

This pasta brings chicken, vegetables, and a creamy sauce together in one serving bowl. Browning the chicken first leaves flavorful bits in the skillet, and a little reserved pasta water helps adjust the sauce before serving.

• Penne, chicken, and broccoli make a complete main dish.
• The broccoli cooks in the pasta pot during the final few minutes.
• Garlic, cream, and freshly grated Parmesan create the sauce.
• The recipe makes six servings.
• You can adjust the coating with small additions of reserved pasta water.

how to make Creamy Garlic Chicken Broccoli Penne

Ingredients

• 12 ounces penne pasta
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 3 cups fresh broccoli florets, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 1 teaspoon kosher salt, divided, plus more for the pasta water
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 2 tablespoons chopped fresh parsley
• Up to 1 cup reserved pasta cooking water, as needed

Directions

1. Cook the pasta and broccoli: Bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente. Add the broccoli during the final 2 to 3 minutes. Reserve 1 cup cooking water, then drain.
2. Season the chicken: Pat the chicken dry. Season with 1/2 teaspoon kosher salt, the black pepper, and the paprika.
3. Brown the chicken: Heat the olive oil in a large, deep 12-inch skillet or wide sauté pan over medium-high heat. Cook the chicken in two batches until browned and the thickest pieces reach 165°F on a food thermometer, approximately 6 to 8 minutes per batch. Transfer to a clean plate.
4. Cook the garlic: Reduce the heat to medium-low. Add the butter and garlic. Cook, stirring, for about 30 seconds without browning the garlic.
5. Build the sauce: Add the chicken broth and scrape up the browned bits. Stir in the heavy cream and remaining 1/2 teaspoon salt. Simmer gently for approximately 3 to 5 minutes.
6. Melt the Parmesan: Reduce the heat to low. Gradually stir in the Parmesan until melted. Do not boil vigorously.
7. Combine: Add the penne, broccoli, chicken, and any juices from the plate. Toss over low heat until hot. Add reserved pasta water, 2 tablespoons at a time, only as needed for a creamy coating.
8. Finish and serve: Remove from the heat, sprinkle with parsley, and divide among 6 servings.

how to serve Creamy Garlic Chicken Broccoli Penne

Serve immediately while the sauce coats the penne smoothly. Divide the chicken and broccoli evenly among six bowls and spoon any remaining sauce over the portions.

A simple green salad is an optional accompaniment. Keep additional sides separate from the pasta so the sauce stays focused on the chicken, broccoli, and penne.

how to store Creamy Garlic Chicken Broccoli Penne

Divide leftovers into shallow containers and refrigerate within 2 hours of cooking, or within 1 hour if the surrounding temperature is above 90°F. Use refrigerated leftovers within 3 to 4 days.

Reheat gently in a skillet with a small splash of water or chicken broth, stirring as needed to loosen the sauce. Heat leftovers to 165°F on a food thermometer. The pasta will absorb some sauce during storage, so the coating may be thicker than when freshly made.

tips to make Creamy Garlic Chicken Broccoli Penne

• Use a deep 12-inch skillet or wide sauté pan with room to toss the pasta.
• Cut the chicken into similar 1-inch pieces.
• Pat the chicken dry and cook it in two batches.
• Freshly grate the Parmesan for a smoother sauce.
• Keep the garlic moving in the butter and do not let it brown.
• Reduce the heat before gradually adding the Parmesan.
• Add pasta water only as needed, 2 tablespoons at a time.
• The finished sauce should coat the pasta without forming a watery pool.
• You may not need all the reserved pasta water.

variation

For an optional spicy finish, offer crushed red pepper flakes at the table so each person can add their preferred amount. Keep the base recipe and cooking method unchanged.

FAQs

When should I add the broccoli to the pasta?
Add the bite-sized florets during the final 2 to 3 minutes of the penne’s cooking time, then drain them together after reserving the pasta water.

Why does the chicken cook in two batches?
The recipe uses two batches so the pieces have space to brown. Check the thickest pieces with a food thermometer and cook them to 165°F.

How much pasta water should I use?
Reserve 1 cup, but add it only as needed in 2-tablespoon increments. Stop when the sauce forms a creamy coating; you may not need the full amount.

What should I do if the sauce looks too thick?
Toss over low heat with a little reserved pasta water, adding 2 tablespoons at a time. Avoid adding a large amount at once.

Should the Parmesan sauce boil?
No vigorous boiling is needed. Reduce the heat to low and stir in the freshly grated Parmesan gradually until melted.

Can I prepare this ahead?
For the closest texture to the freshly finished dish, serve after tossing. Refrigerated leftovers can be reheated gently with a small splash of water or broth until they reach 165°F.

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Ellie

Creamy Garlic Chicken Broccoli Penne

Penne, browned chicken breast, and broccoli tossed in a garlic-Parmesan cream sauce and finished with fresh parsley.Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutesYield: 6 servingsCategory: Main DishMethod: StovetopCuisine: Italian-American

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Ingredients Equipment Method Notes

Ingredients

  

• 12 ounces penne pasta
• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 3 cups fresh broccoli florets cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 garlic cloves minced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 1 teaspoon kosher salt divided, plus more for the pasta water
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 2 tablespoons chopped fresh parsley
• Up to 1 cup reserved pasta cooking water as needed

Equipment

• Large pasta pot
• Colander
• Deep 12-inch skillet or wide sauté pan
• Measuring cups and spoons
• Cutting Board and Knife
• Cheese grater
• Food thermometer
• Clean plate
• Cooking spoon or spatula

Method

 

1. Bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente. Add the broccoli during the final 2 to 3 minutes. Reserve 1 cup cooking water, then drain.
2. Pat the chicken dry. Season with 1/2 teaspoon kosher salt, the black pepper, and the paprika.
3. Heat the olive oil in a large, deep 12-inch skillet or wide sauté pan over medium-high heat. Cook the chicken in two batches until browned and the thickest pieces reach 165°F on a food thermometer, approximately 6 to 8 minutes per batch. Transfer to a clean plate.
4. Reduce the heat to medium-low. Add the butter and garlic. Cook, stirring, for about 30 seconds without browning the garlic.
5. Add the chicken broth and scrape up the browned bits. Stir in the heavy cream and remaining 1/2 teaspoon salt. Simmer gently for approximately 3 to 5 minutes.
6. Reduce the heat to low. Gradually stir in the Parmesan until melted. Do not boil vigorously.
7. Add the penne, broccoli, chicken, and any juices from the plate. Toss over low heat until hot. Add reserved pasta water, 2 tablespoons at a time, only as needed for a creamy coating.
8. Remove from the heat, sprinkle with parsley, and divide among 6 servings.

Notes

Use a deep 12-inch skillet or wide sauté pan.

Freshly grate the Parmesan for a smoother sauce.

The sauce should coat the pasta without forming a watery pool.

You may not need all the reserved pasta water.

Refrigerate leftovers promptly in shallow containers within 2 hours, or within 1 hour above 90°F.

Use refrigerated leftovers within 3 to 4 days.

Reheat gently with a small splash of water or chicken broth until leftovers reach 165°F.

Optional serving variation: offer crushed red pepper flakes separately at the table.