Creamy Broccoli and Chicken Penne

Save this recipe on:

There’s something deeply comforting about a bowl of creamy pasta, and this Creamy Broccoli and Chicken Penne delivers on all fronts. Imagine tender pieces of juicy chicken, perfectly cooked penne, and vibrant green broccoli florets all coated in a luxuriously smooth, cheesy cream sauce. It’s the kind of meal that wraps you in warmth and makes any day feel a little more special.

Perfect for weeknight dinners or impressing guests without breaking a sweat, this dish is a great balance of flavor and nutrition. The broccoli adds a welcome crunch and a pop of freshness that pairs beautifully with the richness of the sauce. Whether you’re craving something cozy or planning a hearty family meal, this creamy chicken penne will hit the spot.

---

Ingredients for this Creamy Broccoli and Chicken Penne

• 12 oz penne pasta
• 2 tablespoons olive oil
• 2 chicken breasts, sliced into thin strips
• 3 cups broccoli florets (fresh or frozen)
• 3 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk (preferably whole)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Pinch of red pepper flakes (optional, for heat)
• Extra Parmesan and cracked pepper for garnish

---

Step 1: Cook the Pasta and Broccoli

Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. In the last 3 minutes of cooking, toss in the broccoli florets so they become tender but still vibrant green. Drain both together and set aside.

---

Step 2: Cook the Chicken

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken strips, seasoning them with salt and pepper. Sauté for about 6–8 minutes or until the chicken is fully cooked and slightly golden on the edges. Remove the chicken from the skillet and set aside.

---

Step 3: Make the Cream Sauce

In the same skillet, melt the butter over medium heat. Stir in the minced garlic and cook for about 30 seconds until fragrant. Sprinkle in the flour and whisk continuously for about 1 minute to form a roux.

---

Step 4: Add Milk and Cream

Slowly whisk in the milk and cream, stirring constantly to avoid lumps. Let the mixture simmer for 3–5 minutes, or until slightly thickened.

---

Step 5: Stir in Cheese and Seasoning

Add the grated Parmesan cheese to the sauce and stir until melted and smooth. Season with salt, black pepper, and red pepper flakes if using. Adjust the seasoning to your taste.

---

Step 6: Combine Everything

Return the cooked chicken, penne, and broccoli to the skillet. Toss gently to coat everything evenly in the creamy sauce. Cook for another 1–2 minutes to ensure everything is heated through.

---

Step 7: Serve

Plate the pasta while hot, and garnish with extra Parmesan and freshly cracked pepper. Serve immediately and enjoy that creamy, cozy comfort!

---

Storage Instructions

To store your Creamy Broccoli and Chicken Penne, allow the pasta to cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days.

For longer storage, you can freeze it. Place the cooled pasta in a freezer-safe container or zip-top bag and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat gently in a saucepan with a splash of milk or cream to restore the silky texture.

---

Estimated Nutrition (Per Serving, based on 6 servings)

• Calories: 580
• Protein: 36g
• Fat: 28g
• Saturated Fat: 13g
• Carbohydrates: 45g
• Fiber: 4g
• Sugar: 5g
• Sodium: 490mg

Note: These are general estimates and may vary based on specific brands and portion sizes used.

---

Frequently Asked Questions

1. Can I use another type of pasta?

Absolutely! Penne is great, but you can swap it with fusilli, rigatoni, or farfalle—any short pasta that holds sauce well.

2. Can I make this recipe gluten-free?

Yes. Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening.

3. Is it possible to make this dish lighter?

You can lighten it up by using half-and-half instead of heavy cream and low-fat milk. It won’t be as rich, but still creamy.

4. Can I use rotisserie chicken instead of cooking chicken breasts?

Definitely. Just shred the rotisserie chicken and add it in Step 6. It’s a great time-saver.

5. What can I substitute for Parmesan cheese?

Grana Padano or Pecorino Romano are great alternatives. Even a mix of mozzarella and a bit of cheddar can work in a pinch.

6. How do I reheat this without it drying out?

Add a splash of milk or cream and reheat it in a skillet over low heat while stirring gently to revive the sauce.

7. Can I add other vegetables?

Of course! Mushrooms, bell peppers, or peas work really well. Just sauté them with the chicken or steam with the broccoli.

8. Is this kid-friendly?

Very much so! The creamy texture and mild flavor usually make it a hit with kids. You can leave out the red pepper flakes for a milder version.

---

Print

Save this recipe on: