There’s something beautifully nostalgic about a dish that brings together tender pasta, crisp broccoli, and juicy chicken, all wrapped in a velvety Parmesan cream sauce. “Creamy Broccoli and Chicken Penne” was a weeknight staple in my grandmother’s kitchen. While she always leaned into hearty Italian roots, this version has a distinctly American twist—lighter, quicker, and perfect for busy home cooks. It’s the kind of meal you crave year-round—refreshing enough for summer, yet rich and warming for winter evenings.
Whether you’re cooking for a family of four or prepping for cozy leftovers, this recipe hits all the right notes of comfort, flavor, and simplicity.
Why You’ll Love This Creamy Broccoli and Chicken Penne
- Balanced and hearty: Lean chicken adds protein while broccoli delivers fiber and freshness.
- All-season favorite: Light enough for summer with seasonal veggies, yet creamy and indulgent for colder months.
- Simple yet impressive: Ready in under 30 minutes with ingredients you probably already have.
Ingredients You’ll Need
Here’s what you’ll need for this delicious and satisfying pasta dish:
- 2 cups penne pasta – The perfect shape for holding onto creamy sauces.
- 2 tablespoons olive oil – For sautéing and bringing a silky mouthfeel.
- 2 chicken breasts, diced – A lean, flavorful protein that cooks quickly.
- 2 cups broccoli florets – Crisp-tender green goodness.
- 3 cloves garlic, minced – Adds bold aroma and flavor depth.
- 1 cup heavy cream – For that luxurious creamy base.
- ½ cup chicken broth – Balances the richness with savory depth.
- ½ cup grated Parmesan cheese – Nutty, salty, and melt-in-your-mouth delicious.
- ½ teaspoon Italian seasoning – A blend of basil, oregano, and thyme to elevate the flavors.
- Salt and pepper to taste
- ¼ cup fresh parsley (optional) – For garnish and a touch of freshness.
Essential Kitchen Tools
- Large pot for pasta
- Deep skillet or sauté pan
- Cutting board and chef’s knife
- Wooden spoon or silicone spatula
- Whisk for smooth sauce making
Step-by-Step Instructions
1. Cook the Penne Pasta
Start by bringing a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente—you want a slight bite. Drain, then toss with a splash of olive oil to prevent sticking and set aside.
Pro Tip: Save ½ cup of the pasta water. It can help loosen the sauce if needed.
2. Prepare the Chicken and Broccoli
While the pasta is cooking:
- Dice the chicken into even, bite-sized pieces for fast, uniform cooking.
- Wash and chop the broccoli florets into manageable, evenly sized pieces.
3. Sauté the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the diced chicken and sprinkle with salt, pepper, and Italian seasoning.
- Sauté for 6–8 minutes, stirring occasionally, until the chicken is golden and cooked through.
- Remove and set aside.
4. Steam the Broccoli
Using the same skillet, pour in ½ cup of chicken broth and bring to a simmer.
- Add the broccoli, cover, and let steam for 3–4 minutes until vibrant green and tender-crisp.
Pro Tip: Steaming in the seasoned broth infuses the broccoli with flavor and minimizes cleanup.
5. Make the Creamy Parmesan Sauce
Once the broccoli is cooked, add minced garlic to the skillet and sauté for about 30 seconds.
- Pour in 1 cup of heavy cream, stirring gently.
- Add ½ cup of Parmesan cheese, whisking until it melts and thickens.
- Simmer for 2–3 minutes, adjusting the heat to low to avoid curdling.
Optional Thickener: If the sauce feels too thin, stir in a slurry of 1 tsp cornstarch + 1 tsp water and whisk until it thickens.
6. Combine and Finish
Return the chicken to the pan along with the cooked penne pasta.
- Toss everything gently until the pasta is well-coated and the ingredients are evenly distributed.
- Taste and adjust seasoning with more salt, pepper, or Parmesan if needed.
How to Serve Creamy Broccoli and Chicken Penne
Plate the pasta in wide bowls, ensuring each serving gets a generous portion of chicken and broccoli. Garnish with fresh parsley for a pop of color and flavor. Serve with warm garlic bread or a crisp green salad for a complete meal.
Storage and Reheating Tips
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Gently warm on the stovetop or microwave with a splash of milk or cream to restore the sauce’s texture.
Tips and Variations
- Add a zest: A squeeze of lemon brightens the dish.
- Make it spicy: Toss in a pinch of red pepper flakes for a little heat.
- Go vegetarian: Swap the chicken for sautéed mushrooms or cannellini beans.
Final Thoughts
This Creamy Broccoli and Chicken Penne is a weeknight hero—comforting, crowd-pleasing, and incredibly easy to whip up. Whether you’re feeding your family or prepping meals for the week, it’s the kind of recipe that brings warmth to the table in every season.
Let me know how yours turns out, and don’t forget to share your twist—maybe with roasted garlic or sun-dried tomatoes!
Creamy Broccoli and Chicken Penne
Ingredients
- 2 cups penne pasta – The perfect shape for holding onto creamy sauces.
- 2 tablespoons olive oil – For sautéing and bringing a silky mouthfeel.
- 2 chicken breasts diced – A lean, flavorful protein that cooks quickly.
- 2 cups broccoli florets – Crisp-tender green goodness.
- 3 cloves garlic minced – Adds bold aroma and flavor depth.
- 1 cup heavy cream – For that luxurious creamy base.
- ½ cup chicken broth – Balances the richness with savory depth.
- ½ cup grated Parmesan cheese – Nutty salty, and melt-in-your-mouth delicious.
- ½ teaspoon Italian seasoning – A blend of basil oregano, and thyme to elevate the flavors.
- Salt and pepper to taste
- ¼ cup fresh parsley optional – For garnish and a touch of freshness.
Instructions
Cook the Penne Pasta
- Start by bringing a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente—you want a slight bite. Drain, then toss with a splash of olive oil to prevent sticking and set aside.
- Pro Tip: Save ½ cup of the pasta water. It can help loosen the sauce if needed.
Prepare the Chicken and Broccoli
- While the pasta is cooking:
- Dice the chicken into even, bite-sized pieces for fast, uniform cooking.
- Wash and chop the broccoli florets into manageable, evenly sized pieces.
Sauté the Chicken
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the diced chicken and sprinkle with salt, pepper, and Italian seasoning.
- Sauté for 6–8 minutes, stirring occasionally, until the chicken is golden and cooked through.
- Remove and set aside.
Steam the Broccoli
- Using the same skillet, pour in ½ cup of chicken broth and bring to a simmer.
- Add the broccoli, cover, and let steam for 3–4 minutes until vibrant green and tender-crisp.
- Pro Tip: Steaming in the seasoned broth infuses the broccoli with flavor and minimizes cleanup.
- Make the Creamy Parmesan Sauce
- Once the broccoli is cooked, add minced garlic to the skillet and sauté for about 30 seconds.
- Pour in 1 cup of heavy cream, stirring gently.
- Add ½ cup of Parmesan cheese, whisking until it melts and thickens.
- Simmer for 2–3 minutes, adjusting the heat to low to avoid curdling.
- Optional Thickener: If the sauce feels too thin, stir in a slurry of 1 tsp cornstarch + 1 tsp water and whisk until it thickens.
Combine and Finish
- Return the chicken to the pan along with the cooked penne pasta.
- Toss everything gently until the pasta is well-coated and the ingredients are evenly distributed.
- Taste and adjust seasoning with more salt, pepper, or Parmesan if needed.
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