Description
Creamy and comforting penne pasta tossed with tender chicken and fresh broccoli in a rich Alfredo sauce, perfect for a satisfying family meal.
Ingredients
- 12 oz penne pasta
- 2 cups cooked chicken breast, sliced or cubed
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1/4 cup pasta water (optional, for thinning sauce)
Instructions
- Cook penne pasta according to package instructions. Add broccoli during the last 2–3 minutes of cooking. Drain and reserve some pasta water.
- Heat olive oil in a large skillet over medium heat and warm the cooked chicken. Set aside.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese, salt, pepper, and nutmeg. Cook until sauce thickens.
- Add cooked pasta, broccoli, and chicken to the sauce.
- Toss everything together until well coated, adding reserved pasta water if needed.
- Cook for another 2–3 minutes until heated through.
- Serve hot with extra Parmesan if desired.
Notes
- Use freshly grated Parmesan for best flavor.
- Do not overcook broccoli to keep it vibrant.
- Add mushrooms or spinach for variation.
- Adjust sauce thickness with pasta water.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American