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Creamy Broccoli and Chicken Penne for a Cozy Weeknight Dinner featured image

Creamy Broccoli and Chicken Penne for a Cozy Weeknight Dinner

On cold or chaotic evenings, **Creamy Broccoli and Chicken Penne for a Cozy Weeknight Dinner** earns its spot on the menu because it hits that sweet spot...
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1 large skillet of pasta
Course: Main Course
Cuisine: American
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 12 oz dry penne pasta
  • 1 large head broccoli cut into small florets (about 4 cups)
  • 1 lb boneless skinless chicken breasts, cut into bite-size strips
  • 2 tbsp olive oil or 1 tbsp olive oil + 1 tbsp butter
  • 1 tsp kosher salt plus more for pasta water
  • 1/2 tsp freshly ground black pepper
  • 1 tsp dried Italian seasoning or dried thyme
  • 3 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream or half and half for a lighter sauce
  • 1 cup freshly grated Parmesan cheese plus more for serving
  • 1/4 tsp red pepper flakes optional
  • 1 tbsp fresh lemon juice optional, for serving

Method
 

  1. Bring a large pot of well-salted water to a boil. Add the penne and cook until just al dente according to package directions.
  2. During the last 2 to 3 minutes of the pasta’s cooking time, add the broccoli florets to the boiling water. Cook until bright green and just tender.
  3. Using a slotted spoon, scoop the broccoli into a colander. Reserve 1 cup of the starchy pasta water, then drain the pasta.
  4. While the pasta cooks, heat the olive oil (and butter, if using) in a large, deep skillet over medium-high heat.
  5. Pat the chicken dry and season with 1/2 tsp of the salt, the black pepper, and the Italian seasoning or thyme.
  6. Add the chicken to the hot skillet in an even layer. Sear, stirring occasionally, until the chicken is golden and cooked through, 5 to 7 minutes. Transfer to a plate and set aside, leaving any browned bits in the pan.
  7. Reduce the heat to medium. Add the minced garlic to the skillet and cook, stirring, until fragrant, about 30 seconds, taking care not to brown it.
  8. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan with a wooden spoon. Simmer for 2 to 3 minutes to reduce slightly.
  9. Stir in the heavy cream and remaining 1/2 tsp salt. Bring to a gentle simmer and cook for 3 to 4 minutes, until the sauce begins to thicken.
  10. Reduce the heat to low. Gradually stir in the grated Parmesan until melted and smooth. If the sauce seems too thick, add a splash of the reserved pasta water to loosen.
  11. Return the cooked chicken and any accumulated juices to the skillet, along with the blanched broccoli. Stir to coat in the sauce and warm through for 1 to 2 minutes.
  12. Add the drained penne to the skillet and toss well so the sauce coats all the pasta, adding more reserved pasta water as needed for a silky, glossy consistency.
  13. Taste and adjust seasoning with additional salt and pepper. If using, sprinkle in red pepper flakes and finish with a squeeze of lemon juice just before serving.
  14. Serve hot, topped with extra Parmesan if desired.

Notes

For extra juiciness and flavor, you can substitute boneless, skinless chicken thighs for the breasts.
Leftovers reheat well with a splash of milk, cream, or water to loosen the sauce.
If using frozen broccoli florets, add them directly to the skillet after the chicken; cook off excess moisture before adding cream.
Penne works best, but you can substitute rigatoni, fusilli, or another short pasta that holds sauce well.
For a lighter version, use half and half instead of heavy cream and reduce the Parmesan slightly.