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Featured image of a delicious Broccoli And Chicken Penne dish ready to eat.
Lady Maria

Easy Broccoli and Chicken Penne

This Easy Broccoli and Chicken Penne recipe is a comforting and satisfying meal that's perfect for a weeknight dinner. Tender chicken and vibrant broccoli florets are combined with perfectly cooked penne pasta in a creamy, savory sauce. It's quick, easy, and sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 large head of broccoli, cut into florets
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt to taste
  • Pepper to taste
  • 1 pound penne pasta
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon red pepper flakes optional
  • Fresh parsley, chopped for garnish

Equipment

  • Large bowl
  • Large skillet or Dutch oven
  • Large Pot
  • Colander
  • measuring cups and spoons
  • knife
  • Cutting board

Method
 

  1. In a large bowl, toss the chicken pieces and broccoli florets with olive oil, garlic powder, onion powder, salt, and pepper. Make sure everything is evenly coated.
  2. Heat a large skillet or Dutch oven over medium-high heat.
  3. Add the chicken and broccoli mixture to the skillet and cook, stirring occasionally, until the chicken is cooked through and the broccoli is tender-crisp, about 8-10 minutes. Don't overcrowd the pan; cook in batches if necessary.
  4. Remove the chicken and broccoli from the skillet and set aside.
  5. While the chicken and broccoli are cooking, bring a large pot of salted water to a boil.
  6. Add the penne pasta and cook according to package directions until al dente.
  7. Reserve about 1 cup of pasta water before draining the pasta.
  8. Drain the pasta and set aside.
  9. In the same skillet you used for the chicken and broccoli, melt the butter over medium heat.
  10. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic!
  11. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  12. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, red pepper flakes (if using), salt, and pepper.
  13. Simmer the sauce for a few minutes, until it thickens slightly. If the sauce is too thick, add a splash of the reserved pasta water to thin it out.
  14. Add the cooked penne pasta, chicken, and broccoli to the skillet with the creamy sauce.
  15. Toss everything together until well combined and heated through.
  16. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.

Notes

Don't overcook the broccoli! You want it to be tender-crisp, not mushy. You can substitute broccoli with other vegetables like asparagus, spinach, or bell peppers. You can use chicken thighs for a richer flavor, or even leftover cooked chicken. If the sauce becomes too thick, add a little bit of the reserved pasta water to thin it out. For an even creamier sauce, try adding a tablespoon of cream cheese or mascarpone cheese. To spice it up, add a pinch of red pepper flakes. Always cook your pasta al dente!