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Creamy Tuscan Chicken and Broccoli Penne

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 12 oz penne pasta
  • 3 cups broccoli florets
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
  • 5 garlic cloves, minced
  • 2 cups heavy cream
  • 1/2 cup chicken broth
  • 4 oz cream cheese, softened
  • 1.5 cups shredded mozzarella cheese
  • 1 cup freshly grated Parmesan cheese
  • 1/2 CUP chopped sun-dried tomatoeschopped sun-dried tomatoesCook the Pasta and Broccoli: Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions. During the last 3 minutes of the pasta's cooking time, drop the broccoli florets directly into the boiling water. Drain the pasta and broccoli well and set aside.

Method
 

  1. Cook the Pasta and Broccoli: Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions. During the last 3 minutes of the pasta's cooking time, drop the broccoli florets directly into the boiling water. Drain the pasta and broccoli well and set aside.
  2. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Season the bite-sized chicken pieces with the Italian seasoning and black pepper. Add the chicken to the skillet and cook until beautifully golden brown and cooked all the way through (about 5-7 minutes). Remove the chicken from the skillet and set it aside on a plate.
  3. Start the Sauce: Lower the heat to medium. In the same skillet, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute, just until fragrant.
  4. Make it Creamy: Pour in the chicken broth, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan. Whisk in the heavy cream and the softened cream cheese. Keep whisking gently until the cream cheese is completely melted and the liquid is smooth.
  5. Melt the Cheeses: Turn the heat down to low. Stir in the shredded mozzarella, freshly grated Parmesan cheese, and chopped sun-dried tomatoes. Stir continuously until the cheeses have melted into a thick, luxurious sauce.
  6. Combine and Serve: Add the cooked chicken, penne, and broccoli back into the skillet. Gently toss everything together until the pasta, chicken, and veggies are evenly coated in the creamy sauce. Serve warm and enjoy!

Notes

Cheese Tip: For the absolute best texture, buy block cheeses and grate them yourself. Pre-shredded bagged cheese will make the sauce grainy.
Reheating: Leftovers will thicken in the fridge. Reheat gently on the stove with a splash of milk or extra chicken broth to loosen up the sauce.