Description
A comforting one-pot pasta dish featuring tender penne, vibrant broccoli, and shredded chicken enveloped in a rich, creamy sauce.
Ingredients
Scale
- 8 oz penne pasta
- 2 cups broccoli florets
- 1 cup cooked chicken, shredded
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Boil the penne pasta in salted boiling water according to package instructions. Add the broccoli florets during the last 3 minutes of cooking. Drain and set aside.
- Sauté minced garlic in olive oil in a skillet over medium heat until fragrant.
- Add the cooked chicken to the skillet, stirring until heated through.
- Pour in the heavy cream, stirring well to combine, then add the Parmesan cheese. Cook until the sauce thickens slightly.
- Combine the penne and broccoli with the creamy sauce, stirring gently to coat.
- Season with salt, pepper, and red pepper flakes if desired. Serve warm.
Notes
For variations, consider adding sun-dried tomatoes or using a different cheese. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg