Ingredients
Scale
- 12 ounces penne pasta
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon butter
- 1/4 cup pasta water, reserved
- Lemon wedges for serving
Instructions
- 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, add the broccoli florets to the pot. Drain, reserving 1/4 cup of the pasta water, and set aside.
- In a large skillet over medium heat, warm the olive oil. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook until the chicken is browned and cooked through, about 7-8 minutes.
- Add the minced garlic and red pepper flakes to the chicken, cooking for another minute until fragrant.
- Lower the heat and pour in the heavy cream, stirring to combine. Let it simmer gently for about 3-4 minutes until slightly thickened.
- Toss in the cooked penne and broccoli, adding the reserved pasta water to help the sauce adhere. Stir in the Parmesan cheese and butter, and mix until everything is well coated and the cheese is melted.
- Adjust seasoning with more salt and pepper if needed. Serve with lemon wedges on the side for a fresh zing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Broccoli and Chicken Penne, recipe, cooking, food
