Creamy Broccoli and Chicken Penne

Looking for a quick and comforting weeknight dinner that satisfies the whole family? This Creamy Broccoli and Chicken Penne delivers hearty satisfaction with minimal fuss. It’s rich, garlicky, and packed with protein and veggies all in one skillet. The creamy sauce clings to every bite of tender chicken, crisp-tender broccoli, and perfectly cooked penne. Best of all, it comes together in under 30 minutes, making it ideal for busy evenings.

Whether you’re cooking for a crowd or just need a reliable go-to pasta dish, this recipe is a creamy, cheesy, flavor-packed winner.

Ingredients Breakdown

For the Pasta:

• 2 cups penne pasta – This tube-shaped pasta holds the creamy sauce well. Feel free to substitute with rotini or rigatoni.

For the Chicken & Broccoli:

• 2 tablespoons olive oil – For sautéing the chicken and garlic.
• 2 chicken breasts, cut into bite-sized pieces – Boneless, skinless breasts work best for fast cooking, but you can also use thighs for a richer flavor.
• 2 cups broccoli florets – Use fresh or frozen broccoli. If using frozen, thaw and pat dry before cooking.
• 3 cloves garlic, minced – Adds depth and aroma to the dish.

For the Cream Sauce:

• 1 cup heavy cream – Creates the rich, silky base of the sauce.
• ½ cup chicken broth – Helps thin out the cream while boosting flavor.
• ½ cup grated Parmesan cheese – Adds savory umami and helps thicken the sauce.
• ½ teaspoon Italian seasoning – A blend of herbs that brings classic Italian flavor.
• Salt and pepper to taste – Always adjust seasoning to your preferences.
• ¼ cup fresh parsley (optional) – For a bright, herby finish.

How to Make Creamy Broccoli and Chicken Penne

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente (usually about 9–11 minutes). Drain and set aside, reserving ½ cup of pasta water in case you want to loosen the sauce later.

Pro Tip: Don’t overcook the pasta—al dente holds up best in creamy sauces.

Step 2: Sauté the Chicken

While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with a generous pinch of salt and pepper. Cook until the chicken is golden brown on all sides and cooked through, about 5–7 minutes.

Remove the chicken from the pan and set aside.

Step 3: Sauté the Broccoli and Garlic

In the same skillet, add a splash of oil if needed, then toss in the broccoli florets. Sauté for 2–3 minutes, until they begin to turn bright green and slightly tender.

Add the minced garlic and cook for another 30 seconds, just until fragrant.

Optional: Cover the skillet with a lid and let the broccoli steam for a minute or two if you prefer it more tender.

Step 4: Make the Cream Sauce

Lower the heat to medium. Pour in the heavy cream and chicken broth, stirring to combine. Allow it to simmer gently for 2–3 minutes to reduce slightly.

Add in the Parmesan cheese, Italian seasoning, and more salt and pepper to taste. Stir continuously until the cheese melts and the sauce begins to thicken.

Pro Tip: Parmesan not melting? Make sure your sauce isn’t too hot—gentle heat helps prevent clumping.

Step 5: Bring It All Together

Return the cooked chicken to the skillet along with the drained penne pasta. Toss everything together until the pasta is fully coated and everything is well distributed.

If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.

Step 6: Garnish and Serve

Sprinkle with fresh parsley, if using, and serve immediately while hot. Add extra Parmesan on top if desired!

Why You’ll Love This Recipe

• One-skillet simplicity – Minimal cleanup and fast prep.
• Family-friendly – Creamy, cheesy, and not too spicy—great for picky eaters.
• Versatile – Swap in different veggies, proteins, or pasta shapes.
• Make-ahead friendly – Can be prepped in advance and reheated.

Pro Tips for Success

• Cut chicken uniformly so it cooks evenly.
• Don’t skip the salt in the pasta water—it flavors the entire dish.
• Use freshly grated Parmesan for the best melt and flavor (pre-shredded doesn’t melt as well).
• Broccoli too firm? Add a splash of pasta water or cover with a lid to steam it briefly.
• Want more sauce? Double the cream and broth for an extra-saucy pasta.

Variations and Add-Ins

Looking to switch things up? This pasta is highly customizable:

Protein Swaps:

• Grilled or rotisserie chicken
• Italian sausage
• Shrimp (sauté separately and add at the end)

Veggie Additions:

• Mushrooms, bell peppers, or spinach
• Cherry tomatoes for color and sweetness
• Frozen peas (toss in with the pasta at the last minute)

Make It Spicy:

• Add red pepper flakes or a dash of hot sauce
• Stir in a spoonful of pesto for extra punch

Make It Lighter:

• Substitute half-and-half for heavy cream
• Use zucchini noodles or chickpea pasta for a lower-carb option

Storage and Reheating

This pasta dish is best served fresh, but leftovers hold up well:

• Store in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove with a splash of broth or milk to loosen the sauce.
• Freeze is not ideal due to the creamy sauce—it may split.

Frequently Asked Questions

Can I use frozen broccoli?

Yes! Thaw and pat it dry before adding it to the skillet. You may need to sauté a little longer to evaporate excess moisture.

What’s the best substitute for heavy cream?

Half-and-half or a mix of whole milk and Greek yogurt can work in a pinch, though the sauce may be thinner.

Can I make this vegetarian?

Absolutely! Omit the chicken and add more veggies like mushrooms or zucchini. Use vegetable broth instead of chicken broth.

Is this gluten-free?

Not as written, but you can easily substitute with gluten-free pasta and a 1:1 gluten-free flour if making a roux-based sauce.

Can I prepare this ahead of time?

Yes—cook and assemble everything up to a day in advance, then reheat gently. Add a splash of liquid when reheating to keep the sauce smooth.

Serving Suggestions

This pasta is a complete meal on its own, but it also pairs well with:

• A crisp green salad with lemon vinaigrette
• Garlic bread or dinner rolls
• Roasted vegetables
• A glass of white wine like Chardonnay or Pinot Grigio

Final Thoughts

Creamy Broccoli and Chicken Penne is the kind of meal you’ll want to put on repeat. It’s weeknight-easy but weekend-satisfying rich and flavorful with just enough vegetables to balance out the creamy indulgence. Whether you’re feeding your family or hosting a casual dinner, this recipe is sure to impress without keeping you in the kitchen all night.

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