Creamy Chicken Penne (Print Version)
# Ingredients:
→ Pasta & Protein
01 -
2 chicken breasts, diced into small chunks
02 -
2 cups of penne pasta
→ Vegetables & Aromatics
03 -
3 garlic cloves, finely chopped
04 -
2 cups of broccoli, cut into small florets
→ Sauce & Seasonings
05 -
½ cup of grated Parmesan cheese
06 -
2 tablespoons of olive oil
07 -
1 cup of heavy cream
08 -
½ teaspoon of Italian seasoning blend
09 -
½ cup of chicken stock
10 -
Salt and black pepper, as needed
→ Garnish
11 -
Optional: ¼ cup of fresh parsley, chopped
# Instructions:
01 -
Fill a big pot with water, add some salt, and let it come to a boil. Toss in the penne pasta and cook it just right—until it's firm but not hard. Drain and keep it aside for later.
02 -
In a wide pan, warm up the olive oil over medium heat. Sprinkle the chicken pieces with a bit of salt, pepper, and the Italian seasoning. Fry them until fully cooked and golden all over—usually takes 6-8 minutes. Place the cooked chicken on a plate for now.
03 -
Using the same pan, pour in the chicken stock and add the broccoli bits. Cover it up and let it steam for about 4-5 minutes, until the broccoli softens and turns a bright green.
04 -
Toss in the chopped garlic and cook until you catch a nice garlic aroma—this just takes 30 seconds or so. Next, slowly pour in heavy cream and stir. Let it gently bubble, then mix in the grated Parmesan until the sauce turns silky smooth.
05 -
Add the chicken back into that creamy sauce. Mix in the drained penne pasta and toss everything so it's all nicely coated.
06 -
If you're feeling fancy, sprinkle some fresh parsley on top for a pop of color. Serve it hot and dig in.
# Notes:
01 -
Switch out chicken for tofu or shrimp if you prefer.
02 -
Want a spicy twist? Stir in some red pepper flakes.
03 -
Fresh is best, but leftover portions warm up great with a bit of cream added.