Creamy Broccoli Garlic Chicken Penne
There's something deeply comforting about a bowl of creamy garlic chicken penne-it's the kind of meal that feels like a warm hug on busy weeknights or a simple yet impressive dish to serve guests. Home cooks love how easy it is to pull together with pantry staples, yet it always feels special enough for date night or family dinners. The rich, velvety sauce clings to every bite of tender chicken, crisp broccoli, and al dente penne, making it irresistibly satisfying. Plus, it's ready in under 40 minutes, so you can spend less time cooking and more time enjoying the meal.
What Makes This Recipe Special
- The sauce is built directly in the skillet where the chicken is cooked, which means all those golden brown bits at the bottom (aka fond) dissolve into the cream, adding layers of savory depth you'd never get from a standalone saucepan.
- Broccoli stays vibrant and crisp-tender by being added *after* the sauce thickens slightly, so it doesn't turn mushy and absorbs the creamy garlic flavor perfectly.
- Using chicken broth instead of pasta water to deglaze the pan infuses the sauce with chicken flavor, making the dish taste more cohesive and restaurant-worthy.
- A touch of Italian seasoning in both the chicken and the sauce ties everything together without overpowering the garlic or cream, creating a balanced, aromatic profile.
Ingredients
8 ouncespenne pasta
2 cupsbroccoli florets, fresh or frozen
1 poundboneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoonsolive oil
3 clovesgarlic, minced
1 cupheavy cream
1/2 cupgrated Parmesan cheese
1 cuplow sodium chicken broth
1 teaspoonItalian seasoning
Salt, to taste
Ground black pepper, to taste
Crushed red pepper flakes, optional for garnish
Nutrition
600 caloriesCalories
Per serving · Values are estimates
Instructions
1
Heat olive oil in a large skillet over medium heat. Add chicken breast pieces and season with salt, black pepper, and Italian seasoning. Cook until chicken is golden brown and fully cooked, 5 to 7 minutes. Remove chicken from the pan and set aside.
2
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth and heavy cream, stirring to deglaze the pan and incorporate any browned bits.
3
Stir in grated Parmesan cheese. Continue cooking, stirring constantly, until the cheese melts and sauce thickens slightly, 2 to 3 minutes.
4
Add cooked penne pasta, broccoli florets, and sautéed chicken to the skillet. Toss gently to coat all ingredients in the creamy sauce and heat through for 1 to 2 minutes.
5
Transfer to serving dishes. Optionally, garnish with additional Parmesan and a pinch of crushed red pepper flakes. Serve immediately.
Essential Tips
Don't overcrowd the pan
When browning the chicken, cook it in batches if needed to avoid steaming. Overcrowding prevents proper browning, which is key for deep flavor in the sauce.
Add broccoli last
Broccoli only needs 3-4 minutes in the skillet to warm through and soften slightly. Adding it too early makes it limp and gray.
Low heat for sauce
After adding the heavy cream, keep the heat at medium-low to prevent it from separating or curdling. Stir constantly for that silky, restaurant-style finish.
Parmesan quality matters
Use freshly grated Parmesan for the best melt and flavor. Pre-shredded cheese often contains anti-caking agents that make the sauce grainy.
Season in stages
Season the chicken well before cooking, then adjust the sauce at the end with salt and pepper. The broth and cheese already add some saltiness, so taste before final seasoning.
Smart Swaps & Variations
Spicy Kick
Add 1/2 teaspoon of smoked paprika to the chicken with the Italian seasoning, or stir in 1/4 teaspoon of cayenne pepper when deglazing the pan.
Lighter Version
Swap heavy cream for half-and-half or whole milk, and use 1/4 cup less broth to maintain sauce consistency.
Vegetarian
Replace chicken with 14 ounces of firm tofu or 2 cups of white beans. Press tofu well before browning to avoid excess moisture.
Cheesy Bread Topping
Transfer the dish to a baking dish, top with shredded mozzarella, and broil for 2-3 minutes for a crispy, golden finish.
What to Serve With This
- Garlic bread and a crisp arugula salad tossed with lemon vinaigrette to cut through the richness.
- A glass of crisp Pinot Grigio or a light-bodied lager to balance the creamy sauce.
- Roasted cherry tomatoes on the side for a pop of color and acidity.
- Garlic knots or focaccia for soaking up every last bit of that irresistible sauce.
Storage & Reheating
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken as it cools, so you'll need to thin it slightly with a splash of milk or broth when reheating.
Reheating
Gently reheat in a skillet over low heat, stirring frequently to prevent the sauce from scorching. Add a tablespoon of water or milk if it's too thick. Microwaving works in a pinch but can make the sauce grainy-cover with a damp paper towel to help it retain moisture.
Expert Chef Tips
- Toast your penne in the oven at 375°F (190°C) for 5 minutes before cooking to give it a nutty depth, especially if your pasta is very fresh or homemade.
- For extra richness, stir in 2 tablespoons of cream cheese along with the Parmesan to create an even more velvety sauce without overpowering the garlic.
- If the sauce is too thin, simmer it uncovered for a few minutes to reduce, or toss in 1-2 teaspoons of cornstarch mixed with a little cold water to thicken it quickly.
Equipment You’ll Need
- Large skillet or deep sauté pan (12-inch diameter or larger)
- Chef's knife and cutting board
- Wooden spoon or silicone spatula for stirring
- Instant-read thermometer (to check chicken doneness)
Nutritional Benefits
- One serving (about 1/4 of the recipe) provides approximately 600 calories, with 35g of protein per serving from the chicken and Parmesan, making it a balanced meal.
- The dish is rich in calcium thanks to the Parmesan cheese, contributing about 20% of the daily recommended intake per serving.
- While the heavy cream adds fat, the inclusion of broccoli provides fiber, vitamin C, and antioxidants, adding nutritional balance to the dish.
- Using low-sodium chicken broth helps control the sodium content, making this a heartier option than many takeout versions.
Reviews
No written reviews yet — be the first to cook this and share how it turned out!
Leave a Review
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes! Frozen broccoli works well, but don't thaw it first-add it frozen directly to the skillet when you add the pasta. This prevents it from releasing too much water and diluting the sauce. Stir frequently to ensure even heating.
What's the best way to cut the chicken into bite-sized pieces?
Partially freeze the chicken for 20-30 minutes first to make slicing easier. Cut against the grain into 1/2-inch thick strips, then slice those into bite-sized cubes. This ensures even cooking and prevents chewy pieces.
Can I make this ahead of time?
Yes, but assemble it just before serving. Cook the chicken and sauce separately, then store them in the fridge. Reheat the sauce in a skillet, add the cooked pasta and broccoli, and toss to combine. This prevents the pasta from absorbing too much sauce and becoming mushy.
How do I adjust the garlic flavor to taste?
Start with the 3 cloves and adjust to your preference. For a milder flavor, reduce to 2 cloves and sauté for just 15 seconds. For a bolder punch, add an extra clove and roast it alongside the chicken for 5 minutes before deglazing.
Can I substitute another cheese for Parmesan?
Parmesan is ideal for its sharp, salty flavor and ability to melt smoothly. If you must substitute, use Pecorino Romano for a saltier taste or Grana Padano for a milder flavor. Avoid pre-shredded cheese, as it contains anti-caking agents that can make the sauce grainy.
Why is my sauce grainy or separated?
This usually happens if the heat is too high or the sauce is overheated after adding the cheese. Always keep the heat at medium-low when stirring in the cream and cheese, and avoid boiling vigorously. If it separates, whisk in a splash of warm milk or broth to emulsify it.
Can I use a different pasta shape?
Yes! Short pasta like fusilli or farfalle works well, as does rigatoni for a heartier bite. Avoid long pasta like spaghetti, as it can be harder to coat evenly with the sauce. Cook the pasta al dente to prevent it from turning mushy in the skillet.
How can I make this dish more kid-friendly?
Mild the flavors by reducing the garlic to 2 cloves and omitting crushed red pepper flakes. Add a handful of peas or diced carrots for extra veggies that blend in easily. For picky eaters, serve the sauce on the side for dipping.
More Dinner Victories
🔒 From the Vault — 43,000+ premium recipes
Cook This Next