rich, satisfying one-pan pasta dish that brings together tender chicken, crisp-tender broccoli, and al dente penne in a luxuriously creamy Parmesan sauce. Infused with garlic, Italian herbs, and a hint of paprika, this 30-minute meal is comfort food at its finest—perfect for busy weeknights when you want something hearty, healthy, and deeply delicious.Why You’ll Love This RecipeThis isn’t just another creamy pasta—it’s elegant simplicity on a plate. With juicy chicken, vibrant green broccoli, and a silky sauce made from heavy cream and freshly grated Parmesan, every bite feels indulgent yet balanced. It comes together in one pot and one skillet, minimizing cleanup while maximizing flavor.Perfect for:Weeknight dinners (ready in 30 minutes!)Meal prep and leftoversFamily-friendly mealsFans of fettuccine Alfredo with a protein boostIngredients (Serves 4)For the Pasta & Veggies12 oz (340g) penne pasta (or any short pasta like rigatoni or fusilli)2 cups (150g) broccoli florets, cut into bite-sized piecesSalt, for boiling waterFor the Chicken & Sauce2 tbsp (30ml) olive oil1 lb (450g) boneless, skinless chicken breast, diced into ½-inch cubes3 cloves garlic, minced2 cups (480ml) heavy cream (do not substitute with milk—it won’t thicken properly)1 cup (100g) freshly grated Parmesan cheese (not pre-shredded—it clumps!)1 tsp Italian seasoning½ tsp paprika (smoked or sweet)Salt and freshly ground black pepper, to tasteFor Finishing Touches¼ cup (10g) fresh parsley, chopped (optional, for color and freshness)Step-by-Step Instructions1. Cook the Pasta & BroccoliBring a large pot of salted water to a boil.Add penne and cook according to package directions until al dente.During the last 3 minutes of cooking, add broccoli florets to the pot.Drain and set aside—do not rinse.2. Sear the ChickenIn a large skillet over medium heat:Heat olive oil.Add diced chicken, season with salt, pepper, and paprika.Cook 6–7 minutes, stirring occasionally, until golden brown and cooked through.Remove chicken and set aside.3. Sauté the GarlicIn the same skillet (don’t wipe out the fond!):Add minced garlic and sauté 1 minute, until fragrant but not browned.4. Make the Creamy SauceReduce heat to medium-low.Pour in heavy cream and simmer gently 2–3 minutes, stirring often.Stir in Parmesan cheese, Italian seasoning, and a pinch more salt and pepper.Cook 3–4 minutes, stirring, until sauce thickens slightly and coats the back of a spoon.5. Combine EverythingReturn chicken to the skillet.Add drained pasta and broccoli.Toss everything together gently until fully coated in sauce.6. Serve Warm & DeliciousDivide among bowls.Garnish with chopped fresh parsley and an extra sprinkle of Parmesan if desired.Serve hot with:A crisp green saladGarlic bread or dinner rollsLemon wedges on the side for brightnessYou Must KnowUse freshly grated Parmesan —pre-shredded contains anti-caking agents that make sauce grainy.Don’t overcook the broccoli —cooking it with the pasta keeps it bright and tender-crisp.Heavy cream is essential —for richness and proper sauce texture.Tastes better the next day! Flavors meld beautifully overnight.Freezer-friendly? Not recommended—cream-based sauces can separate when thawed.Storage TipsStore leftovers in an airtight container in the fridge for up to 4 days.Reheat gently on the stove over medium-low heat, stirring often. Microwave works but stir frequently.Freeze only if necessary: Up to 2 months, but expect slight texture changes.Ingredient SubstitutionsChicken breast Thighs, shrimp, or tofu Adjust cook time as neededHeavy cream Half-and-half + 1 tbsp butter Lighter option (simmer carefully)Penne Any short pasta or zucchini noodles (GF) Dietary preferencesBroccoli Cauliflower, spinach, or peas Seasonal swapsOlive oil Avocado oil or butter For different richnessServing SuggestionsServe family-style in the skillet for rustic charm.Great for potlucks—bring the whole pan!Double the batch and freeze half for future comfort.Pack in lunchboxes (reheat safely).Cultural ContextInspired by Italian-American home cooking and modern “dump-and-stir” pasta trends, this recipe honors the joy of turning simple ingredients into something deeply satisfying. Found at weeknight tables, dorm rooms, and creative kitchens alike, it celebrates how a few quality ingredients—when combined with care—become something truly special.Pro TipsDouble the recipe? Yes—perfect for feeding a crowd. Use a larger skillet or work in batches.Want more heat? Add red pepper flakes or cayenne to the sauce.Make ahead: Chop chicken and veggies 1–2 days ahead. Store separately.Label your dish: People will ask for the recipe.Say “ready?” before serving —it’s part of the ritual.Frequently Asked QuestionsQ: Can I use frozen broccoli?A: Yes—but thaw and pat dry first to avoid watery sauce.Q: Why did my sauce break?A: Likely due to high heat or cold additions. Keep heat low and warm cream before adding.Q: Is this gluten-free?A: Only if using GF pasta and verifying all ingredients.Q: Can I make it in the oven?A: Not ideal—but you can bake as a casserole with extra cream for 20 mins at 375°F.Q: Can I air fry it?A: No—but reheat individual portions at 375°F for 6–8 mins.Allergy InformationContains: dairy (cream, Parmesan), wheat (in pasta).Gluten-free option: Use certified GF pasta.Nut-free: This recipe is naturally nut-free.Always check labels—especially on processed cheeses and seasonings.Nutrition Facts (Per Serving – Approximate)Based on 4 servingsCalories: 680Fat: 38gSaturated Fat: 18gCarbohydrates: 52gFiber: 4gSugar: 4gProtein: 34gSodium: 480mgThis pasta doesn’t shout. It sizzles softly in the skillet, creamy and inviting, saying everything a great meal should: “Grab a fork. Share me. This is good.” That’s how the best ones begin—not with silence, but with chicken, creaminess, and someone who says, “Let’s make it together.”
Creamy Broccoli and Chicken Penne
