Here’s a delicious and easy Creamy Broccoli and Chicken Penne recipe that’s perfect for a cozy dinner:
Creamy Broccoli and Chicken Penne
Ingredients:
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12 oz penne pasta
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2 cups broccoli florets
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1 tbsp olive oil
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1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
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3 cloves garlic (minced)
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1 tsp Italian seasoning
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Salt & pepper, to taste
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups milk (whole or 2%)
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1/2 cup heavy cream (optional, for extra richness)
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3/4 cup grated Parmesan cheese
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1/2 cup shredded mozzarella (optional)
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Red pepper flakes (optional, for a kick)
Instructions:
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Cook the pasta and broccoli:
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Bring a large pot of salted water to a boil.
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Add penne and cook according to package directions.
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In the last 3 minutes of cooking, add broccoli to the pot with the pasta.
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Drain and set aside.
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Cook the chicken:
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Heat olive oil in a large skillet over medium-high heat.
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Season chicken with salt, pepper, and Italian seasoning.
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Add chicken to skillet and cook until golden brown and cooked through (about 5-7 minutes). Remove and set aside.
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Make the creamy sauce:
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In the same skillet, melt butter over medium heat.
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Add minced garlic and cook for 30 seconds until fragrant.
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Whisk in flour and cook for 1 minute to make a roux.
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Gradually whisk in milk and cream. Bring to a gentle simmer.
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Stir in Parmesan (and mozzarella if using). Cook until melted and the sauce thickens slightly (3-5 minutes).
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Season with salt, pepper, and a pinch of red pepper flakes if desired.
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Combine and serve:
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Add cooked pasta, broccoli, and chicken back into the skillet.
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Toss everything together until well coated.
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Cook for 1-2 minutes until heated through.
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Serve with extra Parmesan on top.
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Tips:
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Add mushrooms or sun-dried tomatoes for extra flavor.
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Substitute whole wheat or gluten-free pasta if desired.
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Store leftovers in the fridge for up to 3 days.
