Description
A delightful dish combining tender chicken, fresh broccoli, and a rich cream sauce, perfect for weeknights or special occasions.
Ingredients
- 12 oz (340g) penne pasta
- 2 tablespoons olive oil
- 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 cups broccoli florets
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Cook the penne pasta according to package directions in a large pot of salted boiling water. Drain and set aside.
- In a large skillet over medium-high heat, heat the olive oil. Season the chicken pieces with salt and pepper, then add them to the skillet.
- Cook the chicken until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the garlic and Italian seasoning. Sauté for 1-2 minutes until fragrant.
- Add the broccoli florets to the skillet and cook for 3-4 minutes until tender-crisp.
- Pour in the chicken broth and bring to a simmer. Reduce the heat to low and add the heavy cream, stirring to combine.
- Allow the mixture to simmer gently for 2-3 minutes, then stir in the Parmesan cheese until melted and smooth.
- Return the cooked chicken to the skillet along with the cooked pasta. Toss everything together to coat the pasta and chicken in the creamy sauce.
- Stir in the fresh lemon juice and season with additional salt and pepper to taste.
- If desired, garnish with chopped fresh parsley before serving.
Notes
For a lighter version, substitute heavy cream with Greek yogurt. Ensure not to overcook the broccoli.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American