Ingredients
Here’s a breakdown of what goes into this creamy, garlicky pasta dish and why each ingredient matters.
For the Pasta
- 12 oz penne pasta — This sturdy pasta shape holds onto the creamy sauce beautifully, ensuring every bite is well coated.
- 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces — Provides a hearty, protein-packed component that pairs perfectly with the creamy sauce.
- 2 tbsp olive oil — Used to sear the chicken and build a flavorful base in the skillet.
- 2 tbsp unsalted butter — Adds richness while helping to sear the chicken to golden perfection.
- 1 medium broccoli crown, cut into florets — Adds fresh, crisp-tender texture and a pop of color throughout the dish.
- 5 cloves garlic, minced — Infuses the entire dish with bold, aromatic garlic flavor, a defining characteristic of Tuscan-inspired recipes.
- 1 small yellow onion, finely diced — Adds savory depth and subtle sweetness to the base of the sauce.
For the Parmesan Cream Sauce
- 2 cups heavy cream — Forms the rich, velvety base of the sauce.
- 1 cup chicken broth — Adds savory depth and helps thin the sauce to the perfect consistency.
- 1½ cups freshly grated Parmesan cheese — The star of the sauce, providing nutty, salty, umami-rich flavor and helping thicken the sauce as it melts.
- 2 oz cream cheese, softened — Adds extra creaminess and helps stabilize the sauce.
- 1 tbsp Dijon mustard — Adds a subtle tang that balances the richness of the cream and cheese.
- 1 tsp Italian seasoning — A classic herb blend that reinforces the Tuscan-inspired flavor profile.
- 1 tsp garlic powder — Reinforces the garlic flavor alongside the fresh minced cloves.
- ½ tsp onion powder — Adds subtle savory depth to the sauce.
- ½ tsp smoked paprika — Contributes a warm, subtle smokiness to the overall flavor.
- 1 tsp kosher salt — Enhances all the other flavors in the dish.
- ½ tsp freshly ground black pepper — Adds a subtle, warm bite.
For Garnish
- Fresh chopped parsley — Brightens the finished dish with fresh, herbal flavor.
- Extra grated Parmesan cheese — For those who want an extra dose of cheesy goodness.
- Fresh basil — Adds a fragrant, slightly sweet herbal note.
- Cracked black pepper — Adds a final touch of warm spice.
- Red pepper flakes (optional) — For those who enjoy a subtle kick of heat.
Optional Add-Ins
This recipe is easy to customize based on your preferences. Consider adding:
- 1 cup baby spinach (for extra greens and color)
- ½ cup sun-dried tomatoes, chopped (for a touch of tangy sweetness)
- 8 oz sliced mushrooms (for an earthy, umami-rich addition)
- 1 cup shredded mozzarella cheese (for an even cheesier, gooier finish)
- ½ tsp crushed red pepper flakes (for a spicier version)
- Crispy cooked bacon (for a smoky, salty addition)
- Toasted pine nuts (for a delicate, nutty crunch)
Instructions
This recipe comes together in a series of simple, straightforward steps. Here’s exactly how to make it.
Bring a large pot of generously salted water to a boil. Cook the penne according to the package directions until al dente.
During the last 3 minutes of the pasta’s cooking time, add the broccoli florets directly to the pasta water. This quickly blanches the broccoli while the pasta finishes cooking.
Drain the pasta and broccoli together, reserving ½ cup of the starchy pasta water to help adjust the sauce’s consistency later.
Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken pieces, season lightly with salt and pepper, and cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked through. Transfer the chicken to a plate.
In the same skillet, add the diced onion and cook for 3–4 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. These flavorful browned bits add extra depth to the finished sauce.
Reduce the heat to medium-low. Stir in the heavy cream, cream cheese, Dijon mustard, Italian seasoning, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Simmer for 3–4 minutes, stirring occasionally, until the mixture is smooth and slightly thickened.
Gradually whisk in the Parmesan cheese until fully melted and the sauce is smooth and creamy.
Return the cooked chicken to the skillet, then add the cooked penne and broccoli. Toss gently until everything is evenly coated in the creamy sauce.
If the sauce seems too thick, stir in a bit of the reserved pasta water until it reaches your desired consistency.
If using spinach or sun-dried tomatoes, stir them in during the final 2 minutes of cooking so they warm through without overcooking.
Garnish with fresh parsley, basil, extra Parmesan, cracked black pepper, and red pepper flakes if desired. Serve immediately while hot and creamy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6–8
- Calories: 640 per serving