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–+ servings
Jennifer Johnson

Creamy Broccoli and Chicken Penne: A Quick Delightful Meal

A quick and delightful meal featuring creamy broccoli and chicken with penne pasta.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups penne pasta
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 cups broccoli florets
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Fresh parsley chopped (for garnish)

Method
 

  1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with garlic powder, onion powder, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
  3. Add the broccoli florets to the skillet and cook for an additional 3-4 minutes until they are tender but still bright green.
  4. Reduce the heat to low and pour in the heavy cream. Stir in the Parmesan cheese and Italian seasoning, mixing until the cheese is melted and the sauce is creamy.
  5. Add the cooked penne pasta to the skillet and toss everything together until the pasta is well coated with the sauce. Cook for an additional 2-3 minutes to heat through.
  6. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 40gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 600mgFiber: 3gSugar: 2g

Notes

  • For a lighter version, substitute half-and-half for the heavy cream and reduce the amount of cheese.
  • Add cooked bacon or sun-dried tomatoes for an extra layer of flavor.

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