Description
This Tuscan Chicken with Creamy Broccoli Alfredo Penne is a comforting and flavorful Italian-inspired dish that combines tender, seasoned chicken with a rich, creamy Alfredo sauce, perfectly coated penne pasta, and fresh steamed broccoli. The combination of garlic, Italian seasoning, and sun-dried tomatoes adds layers of taste, while a garnish of fresh basil or parsley gives it a fresh finish. Ready in just 35 minutes, it’s a perfect weeknight meal for the whole family.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Pasta and Vegetables
- 2 cups broccoli florets (steamed or blanched)
- 12 oz penne pasta (or any pasta of your choice)
Sauce
- 3/4 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup chicken broth
- 2 tablespoons butter
- 3 cloves garlic, minced
Optional
- 1/4 cup sun-dried tomatoes (optional, for added flavor)
- Fresh basil or parsley, chopped (for garnish, optional)
Instructions
- Prepare the pasta and broccoli: Cook the penne pasta according to the package instructions until al dente. In the last 2-3 minutes of pasta cooking time, add the broccoli florets directly into the boiling water with the pasta to steam them lightly. Once done, drain both the pasta and broccoli and set aside.
- Cook the chicken: Season the boneless chicken breasts or thighs with Italian seasoning, garlic powder, paprika, salt, and pepper evenly on both sides. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for about 6-7 minutes per side, until they develop a golden-brown crust and are cooked through. Remove the chicken from the skillet, let it rest briefly, then slice it into strips.
- Make the Alfredo sauce: In the same skillet, reduce the heat to medium and melt 2 tablespoons of butter. Add minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in 1/2 cup of chicken broth and bring it up to a simmer. Slowly add 3/4 cup heavy cream and cook for 3-4 minutes, stirring frequently until the sauce thickens slightly.
- Add cheeses: Stir in 1 cup grated Parmesan cheese and 1/2 cup shredded mozzarella cheese into the sauce. Continue to cook, stirring occasionally, until the cheeses melt fully and the sauce achieves a creamy, smooth consistency.
- Combine pasta and broccoli: Add the cooked penne pasta and steamed broccoli into the skillet with the Alfredo sauce. Gently toss everything together to ensure an even coat of the creamy sauce over the pasta and broccoli.
- Add chicken and optional ingredients: Place the sliced chicken strips on top of the sauced pasta and broccoli. Add 1/4 cup sun-dried tomatoes if using, then stir gently just to combine all the ingredients without breaking the chicken slices.
- Serve: Garnish the dish with freshly chopped basil or parsley to add a pop of color and fresh herb flavor. Serve immediately while hot for a delicious, comforting meal.
Notes
- You can substitute penne pasta with rigatoni, fusilli, or any pasta you prefer.
- Use chicken thighs for a juicier and more flavorful option or chicken breasts for a leaner dish.
- Sun-dried tomatoes are optional but add a lovely tangy sweetness that complements the creamy sauce.
- To make this dish lighter, reduce the heavy cream or replace part of it with milk, but the sauce may be less rich.
- Fresh basil or parsley garnish adds freshness but can be omitted if unavailable.
- Make sure not to overcook the pasta as it will cook slightly more when mixed with the sauce.
