Skip the restaurant tonight and have Italian comfort food from the comfort of your own kitchen! Chicken Penne with Broccoli is saturated in a creamy, savory sauce that you’ll find positively enchanting! The chicken is tender, the broccoli is garden-fresh and bright, and the pasta is the perfect vehicle for mopping up every drop of the sauce. It only takes 30 minutes to make Chicken Penne with Broccoli, so you can enjoy this incredible meal anytime you want without worrying about dressing up!
Ingredients• 8 ounces penne pasta • 2 cups broccoli floret • 2 tablespoons olive oil • 2 chicken breasts, boneless, skinless, and cubed • salt, to taste • pepper, to taste • 1/4 cup butter • 3 cloves garlic, minced • 1 cup heavy cream • 1/2 teaspoon nutmeg • 1 1/2 cups parmesan cheese, grated, plus more to taste for optional garnish • red pepper flakes, optional, for garnish
Boil a quart of water in a large pot over high heat on the stove-top.
Add the penne pasta until slightly undercooked, about 8 minutes or about 4 minutes shy of al dente according to package directions.
Add the broccoli to the pot and simmer, covered, for 4 minutes.
Using a colander, carefully strain the broccoli and pasta. Run cold water over the colander to prevent the broccoli from continuing to cook.
Heat the now-empty pot over medium-high heat.
Add the olive oil.
Once the oil is hot, add the chicken and season to taste with salt and pepper.
Once the chicken is cooked through and no pink remains, reading 165 degrees F when tested with a meat thermometer, transfer the chicken to a plate and set it aside.
In the same pot, allow the 1/4 cup of the butter to melt.
Once melted, add garlic and stir for 10 seconds.
Add the heavy cream, salt, pepper, and nutmeg to the butter and garlic, stirring often.
Once the sauce is bubbling, add the 1 1/2 cups of the parmesan cheese and stir until the sauce has thickened.
Add the chicken, pasta, and broccoli back to the pot and stir until coated.
Serve with more parmesan and the red pepper flakes.