Creamy Chicken, Broccoli & Penne Pasta (One-Pan) 🍝
A rich, satisfying **one-pan pasta dish** that brings together tender chicken, crisp-tender broccoli, and al dente penne in a **luxuriously creamy Parmesan sauce**. Infused with garlic, Italian herbs, and a hint of paprika, this **30-minute meal** is comfort food at its finest—perfect for busy weeknights when you want something hearty, healthy, and deeply delicious.
Why You’ll Love This Recipe ✨
This isn’t just another creamy pasta—it’s **elegant simplicity on a plate**. With juicy chicken, vibrant green broccoli, and a silky sauce made from **heavy cream and freshly grated Parmesan**, every bite feels indulgent yet balanced. It comes together in **one pot and one skillet**, minimizing cleanup while maximizing flavor.
Perfect for:
- Weeknight dinners (ready in 30 minutes!)
- Meal prep and leftovers
- Fans of fettuccine Alfredo with a protein boost
Ingredients (Serves 4) 🛒
For the Pasta & Veggies
- **12 oz** (340g) **penne pasta** (or rigatoni/fusilli)
- **2 cups** (150g) **broccoli florets**, bite-sized
- Salt, for boiling water
For the Chicken & Sauce
- **2 tbsp** (30ml) **olive oil**
- **1 lb** (450g) boneless, skinless **chicken breast**, diced
- **3 cloves** **garlic**, minced
- **2 cups** (480ml) **heavy cream** (essential!)
- **1 cup** (100g) **freshly grated Parmesan cheese**
- **1 tsp** Italian seasoning
- **½ tsp** paprika (smoked or sweet)
- Salt and freshly ground black pepper, to taste
For Finishing Touches
- **¼ cup** (10g) fresh **parsley**, chopped (optional)
Step-by-Step Instructions 👩🍳
- Bring a large pot of **salted water** to a boil.
- Add penne and cook until **al dente**.
- During the **last 3 minutes** of cooking, add **broccoli florets**.
- Drain and set aside—**do not rinse**.
- In a large skillet over medium heat, heat **olive oil**.
- Add diced chicken, season with salt, pepper, and paprika.
- Cook **6–7 minutes** until golden brown and cooked through. Remove chicken and set aside.
- In the **same skillet** (don’t wipe out the fond!), add minced garlic.
- Sauté **1 minute**, until fragrant but not browned.
- Reduce heat to **medium-low**. Pour in **heavy cream** and simmer gently **2–3 minutes**.
- Stir in **Parmesan cheese**, Italian seasoning, and salt/pepper.
- Cook **3–4 minutes**, stirring, until sauce **thickens slightly** and coats the back of a spoon.
- Return chicken to the skillet.
- Add drained **pasta and broccoli**.
- Toss gently until everything is fully coated in sauce.
- Divide among bowls.
- Garnish with chopped fresh parsley and an extra sprinkle of Parmesan.
Serve hot with: A crisp green salad | Garlic bread or dinner rolls | Lemon wedges on the side for brightness
You Must Know 🔑
- Use **freshly grated Parmesan**—pre-shredded makes sauce grainy.
- **Heavy cream is essential**—do not substitute with thin milk.
- **Don’t overcook the broccoli**—add it late to keep it tender-crisp.
- **Not freezer-friendly**—cream-based sauces can separate when thawed.
Ingredient Substitutions
- **Chicken breast:** Thighs, shrimp, or tofu (Adjust cook time as needed).
- **Heavy cream:** Half-and-half + 1 tbsp butter (A lighter option, but simmer carefully).
- **Penne:** Any short pasta or zucchini noodles (For GF or low-carb).
- **Broccoli:** Cauliflower, spinach, or peas (Seasonal swaps).
Frequently Asked Questions
- Q: Can I use frozen broccoli?
- A: Yes—but thaw and pat dry first to avoid a watery sauce.
- Q: Why did my sauce break?
- A: Likely due to **high heat** or adding cold cream. Keep the heat low and stable when making the sauce.
- Q: Can I make it in the oven?
- A: Not ideal—but you can transfer the finished dish to a casserole and bake with extra cream for 20 mins at 375°F.
Nutrition Facts (Per Serving – Approximate)
Based on 4 servings
| Calories: | 680 |
| Fat: | 38g |
| Carbohydrates: | 52g |
| Protein: | 34g |
| Sodium: | 480mg |
This pasta doesn’t shout. It sizzles softly in the skillet, creamy and inviting, saying everything a great meal should: “Grab a fork. Share me. This is good.”