Creamy Broccoli and Chicken Penne

Creamy Broccoli and Chicken Penne tastes like cozy garlic-Parmesan bliss with juicy chicken, al dente penne, and bright green broccoli in a silky cream sauce. It suits busy cooks and picky eaters and lands on the table in about 30 minutes. I made a test batch while my kid finished homework at the counter and the pan went quiet in record time.

Why You Should Try This Creamy Broccoli and Chicken Penne

Creamy Broccoli and Chicken Penne brings comfort, speed, and real weeknight sanity. You get protein, veggies, and pasta in one skillet-sauced meal that feels special without any fuss.

The sauce clings to every tube of penne, the broccoli stays crisp-tender, and the chicken stays juicy. Leftovers hold up for lunch, which feels like you found a secret bonus noodle level.

So creamy and garlicky, with tender chicken and bright broccoli, and it reheated like a champ. ★★★★★

Ingredients You’ll Need

• Penne pasta: 12 ounces. Barilla or De Cecco hold texture well. Use gluten-free penne if needed and shorten cook time by 1 to 2 minutes.
• Broccoli florets: 4 cups fresh, cut bite-size. Frozen works too, no thawing needed.
• Boneless skinless chicken: 1.25 pounds breasts or thighs, cut into 1-inch pieces. Thighs stay extra juicy.
• Olive oil: 2 tablespoons, for searing chicken.
• Butter: 2 tablespoons, for the sauce.
• Garlic: 4 cloves, finely minced. Jarred minced garlic works in a pinch.
• Low-sodium chicken broth: 1 cup. Better Than Bouillon gives deep flavor.
• Heavy cream or half-and-half: 1 cup. Evaporated milk works if you want a lighter, stable swap.
• Parmesan cheese: 1 cup finely grated, plus extra for serving. Freshly grated melts smoother than bagged.
• Cream cheese: 2 ounces, optional, for extra silkiness and sauce cling.
• Lemon zest and juice: 1 small lemon, for brightness.
• Italian seasoning: 1 teaspoon, or use 1/2 teaspoon dried thyme plus 1/2 teaspoon dried oregano.
• Red pepper flakes: 1/4 teaspoon, optional heat.
• Kosher salt and black pepper: to taste.
• Cornstarch: 2 teaspoons mixed with 2 tablespoons cold water, optional thickener if you want an extra-lush sauce.

Equipment

• Large pot for pasta
• Large skillet or sauté pan
• Colander
• Tongs and wooden spoon
• Measuring cups and spoons
• Microplane or zester

How to Make Creamy Broccoli and Chicken Penne

Boil the pasta and broccoli (10 minutes)

1. Bring a large pot of salted water to a boil. Salt it so it tastes like the sea.
2. Cook the penne until 2 minutes shy of al dente. Scoop out 1 cup of starchy pasta water and keep it.
3. Add the broccoli to the pot with the pasta for the last 2 minutes. Drain and set both aside.

Season and sear the chicken (8 to 10 minutes)

1. Pat the chicken dry, then season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the Italian seasoning.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
3. Sear the chicken in a single layer. Cook 3 to 4 minutes per side until golden and cooked through, then move it to a bowl.

Build the creamy garlic sauce (6 minutes)

1. Lower heat to medium. Add butter to the same skillet and melt it.
2. Stir in garlic and red pepper flakes and cook 30 seconds until fragrant.
3. Pour in chicken broth and scrape up any browned bits. Let it simmer 1 minute.
4. Stir in cream, cream cheese, and half the Parmesan. Whisk until smooth. If you want a thicker sauce, whisk in the cornstarch slurry and simmer 1 minute more.

Combine and finish (3 minutes)

1. Add the chicken, drained penne, and broccoli to the skillet. Toss until the sauce coats everything.
2. Add lemon zest and a squeeze of juice. Thin the sauce with splashes of reserved pasta water until it hugs the pasta without pooling.
3. Taste and adjust salt and pepper. Shower with the remaining Parmesan.

Tips & Tricks

• Cut broccoli into small florets so they cook fast and stay crisp-tender.
• Pat chicken dry to get better browning and juicier bites.
• Use fresh-grated Parmesan for a smooth, glossy sauce that does not turn grainy.
• Keep heat at medium when you add dairy so the sauce stays silky.
• Save that pasta water. A few splashes help the sauce cling and fix thickness.
• Swap in rotisserie chicken to save time, and warm it in the sauce for 1 to 2 minutes.
• Use thighs if you want extra forgiveness with searing and reheating.
• Go lighter by using half cream and half evaporated milk, then lean on a small cornstarch slurry.
• Shorten cook time for gluten-free pasta and pull it a touch early to avoid mushy leftovers.

What to Serve with Creamy Broccoli and Chicken Penne

This pasta pairs well with a simple arugula salad dressed with lemon and olive oil. Add warm garlic bread or a crusty baguette to swipe up every bit of sauce. Pour a crisp white like Pinot Grigio or a light Chardonnay, or serve sparkling water with lemon for a bright, clean sip. A side of roasted cherry tomatoes adds sweet acidity that plays well with the creamy sauce.

Make-Ahead and Storage

Cook the chicken and whisk the sauce up to 2 days ahead, then chill them in separate containers. Boil pasta and broccoli on the day you plan to eat, then rewarm the sauce and toss everything together. Store leftovers in the fridge for 3 to 4 days in a sealed container. Freeze the sauce and chicken for up to 2 months, then cook fresh pasta when you thaw.

Reheat on the stove over low heat with a splash of broth or milk, stirring until the sauce loosens and turns glossy. You can also microwave in short bursts, stirring between rounds to keep the texture smooth. If the sauce tightens, add a spoonful of pasta water or milk and stir until it looks creamy again.

Ally Sanders

Creamy Broccoli and Chicken Penne

Creamy Broccoli and Chicken Penne is a comforting pasta dish featuring tender chicken, fresh broccoli, and penne tossed in a rich, garlicky cream sauce.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Lunch

Cuisine: American

Ingredients

  

• 12 ounces penne pasta
• 2 cups broccoli florets
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup low-sodium chicken broth
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley

Instructions

 

1. Cook the penne in a large pot of salted boiling water according to package directions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the pot. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a plate and set aside.
3. In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook for 30–60 seconds until fragrant, stirring constantly.
4. Pour in the chicken broth and heavy cream, then stir in the Italian seasoning. Bring to a gentle simmer and cook for 3–4 minutes, stirring often, until slightly thickened.
5. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Taste and adjust seasoning with additional salt and pepper if needed.
6. Add the cooked chicken, penne, and broccoli to the skillet, tossing until everything is well coated in the creamy sauce. Cook for 1–2 more minutes to heat through.
7. Remove from heat and sprinkle with chopped fresh parsley if using. Serve hot.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe): 640 calories; fat 30 g; saturated fat 15 g; carbohydrates 56 g; fiber 3 g; sugars 4 g; protein 39 g; sodium 720 mg. Values are estimates and will vary based on specific ingredient brands, add-ins, and portion size.