Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works just fine in this recipe. Let it thaw slightly first and add it a little later in the cooking process, since it’s already partially cooked. This helps prevent it from becoming too soft or watery in the sauce.

Why did my creamy sauce turn grainy?

A grainy sauce usually means the heat was too high when the Parmesan was added. Lower heat helps the cheese melt smoothly into the cream instead of separating. If it happens, stirring in a splash of warm cream or broth can help bring the sauce back together.

Can I make this creamy broccoli and chicken penne ahead of time?

You can make it a few hours ahead, but it’s best enjoyed fresh. If you do make it early, keep it covered and gently reheat with a little extra cream or broth to loosen the sauce before serving.

What can I use instead of heavy cream?

Half-and-half will work for a lighter sauce, though it won’t be quite as rich. You can also use whole milk with a bit of extra Parmesan, but keep the heat low to avoid curdling. The sauce will be thinner, but still flavorful.

How do I keep the pasta from drying out when reheating?

Reheat the pasta gently and add a small splash of cream, milk, or chicken broth. Stir slowly as it warms so the sauce loosens evenly and coats the pasta again. Avoid high heat, which can make the sauce tighten or separate.

Creamy Broccoli And Chicken Penne – A Simple Comfort Dinner

Description

Creamy Broccoli And Chicken Penne is a comforting stovetop pasta made with tender chicken, fresh broccoli, and a smooth Parmesan cream sauce. It’s an easy, family-friendly dinner that comes together quickly and feels warm and satisfying.

Ingredients

Scale

2 cups penne pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 cups broccoli florets
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon Italian seasoning
Salt, to taste
Black pepper, to taste
1/4 cup chopped fresh parsley (optional)

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Instructions

Bring a pot of salted water to a boil and cook the penne until just al dente, then drain and set aside.
Heat olive oil in a large skillet over medium heat and add the chicken pieces, seasoning with salt, pepper, and Italian seasoning.
Cook the chicken until lightly golden and cooked through, then remove it from the skillet and set aside.
Add the broccoli and chicken broth to the same skillet and cook until the broccoli is bright green and fork-tender.
Lower the heat slightly, add the garlic, and cook just until fragrant.
Stir in the heavy cream and bring it to a gentle simmer.
Add the Parmesan cheese gradually, stirring until the sauce is smooth and creamy.
Return the cooked pasta and chicken to the skillet and toss gently until everything is well coated.
Adjust seasoning if needed, garnish with parsley, and serve warm.

Notes

You can substitute the chicken with shrimp or cooked rotisserie chicken if preferred.
Frozen broccoli can be used; add it later since it is already partially cooked.
If the sauce thickens too much, add a splash of pasta water, cream, or broth to loosen it.
This dish is best served fresh but reheats well over low heat with added liquid.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 610
Sugar: 5 g
Sodium: 780 mg
Fat: 34 g
Saturated Fat: 18 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 4 g
Protein: 34 g
Cholesterol: 135 mg