Let me share a kitchen discovery that completely changed my weeknight dinner game! I still remember that hectic Wednesday evening last fall when I was staring at a package of chicken, some broccoli that desperately needed using, and a box of penne pasta. My youngest was having a meltdown over homework, my teenager was hangry (you moms know exactly what I mean!), and I needed dinner on the table fast.
You know how some recipes just feel like they were meant to be? This is definitely one of those. I’ve always struggled with getting my kids to eat their vegetables, but something about the way the broccoli soaks up that garlicky, creamy sauce makes it disappeared faster than I can say “seconds, please!” My mother-in-law – who’s usually pretty critical of my cooking experiments – actually asked for the recipe last time she visited. That’s when I knew this one was a keeper!
I’ve tweaked and perfected this broccoli and chicken penne recipe over countless family dinners, figuring out little tricks along the way – like how steaming the broccoli right on top of the pasta saves time and a pot (more on that genius hack later!). And while some creamy pasta dishes can feel heavy, I’ve found ways to make this one lighter without sacrificing any of that comforting richness we all crave.
What really makes this dish special is how versatile it is. Whether you’re cooking for picky eaters, need a crowd-pleasing potluck dish, or want something cozy for a chilly evening, this creamy broccoli and chicken penne hits all the right notes. I’ve even made it for new moms in our neighborhood, and it’s always met with rave reviews. The subtle flavors combined with the creamy texture make it the ultimate comfort food.
Before we dive into the recipe, I want you to know that this is one of those forgiving dishes that welcomes adaptation. If you’re like me and sometimes find yourself substituting ingredients based on what’s in your fridge (we’ve all been there!), don’t worry – I’ll share all my tested variations and substitutions. Ready to create some kitchen magic? Let’s get cooking!
Ingredients for Creamy Broccoli and Chicken Penne
For the main components:
- 1 pound penne pasta
- 2 large chicken breasts (about 1.5 pounds), cut into bite-sized pieces
- 4 cups fresh broccoli florets (about 2 medium heads)
- 4 cloves garlic, minced (I always add extra because, let’s face it, there’s no such thing as too much garlic!)
- 1 medium onion, finely diced
For the creamy sauce:
- 2 cups heavy cream (you can substitute half-and-half for a lighter version – I’ll share my tricks for making it work!)
- 1 cup chicken broth (I always keep Better Than Bouillon in my fridge for richer flavor)
- 1 cup freshly grated Parmesan cheese (Please, please use fresh – the pre-grated stuff just doesn’t melt the same way)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional, but adds a nice kick)
- Salt and freshly ground black pepper to taste
Let me share some ingredient wisdom I’ve gathered over the years. For the pasta, I always reach for De Cecco or Barilla – they hold their shape beautifully and have the perfect texture. When it comes to chicken, I’ve found that organic, air-chilled chicken breasts tend to stay juicier. As for broccoli, those pre-cut florets in bags can be a time-saver, but I prefer buying whole heads and cutting them myself – they’re fresher and more economical.
Here’s a money-saving tip: I buy Parmesan in bulk from Costco and grate it as needed. It’s much cheaper than those small containers and tastes infinitely better than the pre-grated stuff. For storage, I keep it in an airtight container in the fridge – it lasts for months! Fresh Parmesan cheese brings a nutty and salty flavor that elevates the dish, while pre-grated cheese often contains cellulose, which prevents it from melting smoothly. Always opt for grating your own for a superior culinary experience!
Step-by-Step Instructions
- First, let’s prep our ingredients properly. Cut your chicken into even, bite-sized pieces – about 1-inch cubes work perfectly. I learned the hard way that uniform pieces cook more evenly! Season them generously with salt and pepper. For the broccoli, cut into similar-sized florets so they’ll cook evenly. Trust me, no one wants some pieces raw while others are mushy!
- Heat your large pot or Dutch oven (I absolutely love my enameled cast iron for this) over medium-high heat. Add 1 tablespoon each of butter and olive oil. Once the butter starts to foam – that’s your signal it’s ready! – add the chicken pieces in a single layer. Here’s a tip I learned from my culinary-trained sister: don’t overcrowd the pan, or your chicken will steam instead of getting that gorgeous golden brown color we’re after. The Maillard reaction, responsible for the browning, develops deep, savory flavors that are essential for a delicious dish.
- Cook the chicken for about 5-6 minutes, turning occasionally, until golden brown on all sides. In my kitchen, this usually takes about 3 minutes per side. Remove the chicken to a plate and set aside. Don’t worry if it’s not completely cooked through – it’ll finish cooking in the sauce later.
- In the same pot (we want all those flavorful brown bits!), add the remaining butter and olive oil. Toss in your diced onions and cook until they’re translucent – about 3-4 minutes. Add the garlic and cook for just 30 seconds. You’ll know it’s ready when your kitchen smells absolutely heavenly! Be careful not to burn the garlic, as it can quickly turn bitter and ruin the entire dish.
- Now comes my favorite part! Add the penne pasta, chicken broth, and heavy cream to the pot. Stir well to combine, making sure all the pasta is submerged in the liquid. Bring to a gentle boil, then reduce heat to medium-low and cover the pot. Here’s where timing is crucial – let it cook for about 8 minutes, stirring occasionally to prevent sticking.
- Here’s my secret trick that makes this truly a one-pot wonder: After 8 minutes, place the broccoli florets right on top of the pasta – don’t stir them in yet! Put the lid back on and let them steam for 3-4 minutes. The steam from the cooking pasta will cook the broccoli perfectly while keeping its bright green color. Steaming preserves the broccoli’s nutrients and vibrant color, ensuring it’s both healthy and visually appealing.
- Remove the lid and stir in the cooked chicken, Parmesan cheese, Italian seasoning, and red pepper flakes if using. Give everything a good stir until the cheese melts into the sauce. This is where magic happens – the sauce will start to thicken and coat everything beautifully.
- Let it all simmer together for 2-3 minutes until the chicken is heated through and the pasta is tender but still has a slight bite (what the Italians call “al dente”). If the sauce seems too thick, add a splash of hot pasta water – I always save a cup just in case! The starch in the pasta water helps to emulsify the sauce, creating a silky and cohesive texture that perfectly coats each strand of pasta.
Serving Ideas
Oh my goodness, let me tell you about all the wonderful ways you can serve this creamy broccoli and chicken penne! In my house, we love to make it feel like a restaurant-quality meal without much extra fuss. I always have some extra freshly grated Parmesan on the table – my teenagers practically shower their portions with it!
For a complete meal, I love serving this with a simple side salad dressed with just olive oil and balsamic vinegar. The acidic kick from the vinegar perfectly balances the creamy pasta. During summer, I’ll often add a plate of sliced tomatoes from our garden, drizzled with a little olive oil and sprinkled with sea salt – it adds such a fresh element to the meal.
When I’m hosting friends or having my in-laws over (always a bit nerve-wracking, right?), I love to zhuzh it up a bit. I’ll sprinkle some toasted pine nuts on top for crunch, add a handful of fresh basil leaves, and serve it alongside some garlic bread. Speaking of which, have you tried my Creamy Garlic Butter Lobster Tails? The garlic bread recipe from that post pairs perfectly with this pasta!
For leftovers (if you’re lucky enough to have any!), I’ve discovered that this dish reheats beautifully. Just add a splash of milk or cream while warming it up, and it’s almost as good as day one. My husband actually loves taking it cold for lunch – he says it’s like a pasta salad!
During busy sports seasons, I’ll often make a double batch and freeze individual portions. It’s such a lifesaver on those crazy weeknights when everyone’s running in different directions. Just thaw overnight in the fridge and reheat gently on the stovetop.
FAQs
Q: Can I make this ahead of time?
Oh, I’m so glad you asked! Yes, you absolutely can. I often prep all the components in the morning – cut the chicken and broccoli, grate the cheese, and measure out the dry ingredients. When dinner time rolls around, it comes together in a flash!
Q: What can I substitute for heavy cream?
You know what? I’ve experimented with this a lot! Half-and-half works well, though the sauce won’t be quite as thick. If you’re using milk, add a tablespoon of cornstarch mixed with cold water to help thicken the sauce. I’ve even used cashew cream for my dairy-free niece, and it was delicious!
Q: My sauce is too thick/thin – help!
Don’t panic! If it’s too thick, add a splash of hot pasta water or warm chicken broth. Too thin? Let it simmer uncovered for a few extra minutes, or add a handful more Parmesan. I learned these tricks after many “creative adjustments” in my own kitchen!
Q: Can I use frozen broccoli?
While fresh is best (trust me on this one!), frozen will work in a pinch. Just thaw it first and add it a bit later in the cooking process since it’s partially cooked. Be sure to check out this guide on Broccoli Nutrition Information to learn more about why fresh broccoli is so beneficial!
Q: Is the chicken fully cooked?
Great question! Always check that your chicken reaches 165°F (74°C). I keep a meat thermometer handy – check the Chicken Safety Guidelines for more details.
Q: Can I make this vegetarian?
Absolutely! Skip the chicken and double the broccoli, or add mushrooms for a meaty texture. My vegetarian sister loves it this way!
Q: How long does it keep in the fridge?
In my experience, it stays good for 3-4 days when stored in an airtight container. The sauce might thicken up, but a splash of milk when reheating works wonders!
My Final Thoughts
This creamy broccoli and chicken penne has truly become more than just another recipe in my collection – it’s a testament to how the simplest meals can bring families together. When I first started making it, I never imagined it would become such a requested favorite, not just in my home but among friends and extended family too.
Pro Tips I’ve Discovered:
- Always salt your pasta water generously – it’s your only chance to season the pasta itself
- Let the chicken brown properly before moving it – patience pays off in flavor
- Save some pasta water before draining – it’s liquid gold for adjusting sauce consistency
I’ve tried countless variations over the years – sometimes adding sun-dried tomatoes for a tangy twist, other times throwing in some baby spinach for extra nutrients, or spicing it up with cajun seasoning when we’re craving some heat. Each version has its fans in my family – my daughter loves the original, while my son always requests the spicy version.
If you’re looking for more creamy comfort food inspiration, you might want to check out my Creamy Easy Egg Custard Pie for dessert. It’s another family favorite that pairs beautifully with this pasta dish!
I’d absolutely love to hear how you make this recipe your own! Every time I hear from readers who’ve added their special touch to this dish, it reminds me why I love sharing recipes so much. Remember, cooking is about making memories as much as it is about making meals. So gather your loved ones, get in that kitchen, and create some magic of your own!
PrintCreamy Broccoli and Chicken Penne
This creamy broccoli chicken penne recipe is a family favorite. It’s easy to make, and it’s packed with flavor! Perfect for a weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
- 1 pound penne pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 head broccoli, cut into florets
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the penne pasta according to package directions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and season with salt and pepper. Cook until the chicken is cooked through. Remove the chicken from the skillet and set aside.
- Add the onion and garlic to the skillet and cook until softened, about 5 minutes. Add the broccoli and cook until tender-crisp, about 5 minutes.
- Pour in the chicken broth and bring to a simmer. Cook until the sauce has thickened slightly, about 5 minutes.
- Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
- Add the cooked pasta and chicken to the skillet and toss to coat. Serve immediately.
Notes
For a spicier dish, add a pinch of red pepper flakes to the sauce. You can also add other vegetables to this dish, such as mushrooms or bell peppers.