If you are craving a dish that feels both comforting and indulgent, look no further than this Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe. It effortlessly brings together tender, perfectly seasoned chicken, tender broccoli florets, and al dente penne pasta all bathed in a rich, dreamy Alfredo sauce with just the right amount of cheesy goodness. This meal is the perfect blend of vibrant Tuscan flavors and creamy comfort food that will have you coming back for seconds. Trust me, once you try this dish, it will quickly become a beloved staple in your recipe collection.
Ingredients You’ll Need
Every ingredient in this Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe is carefully chosen to create an explosion of flavors and textures that complement each other perfectly. From the Italian seasoning that infuses the chicken with classic Mediterranean warmth to the fresh broccoli that adds a delightful crunch and pop of color—each element plays an essential role.
- 1 lb boneless, skinless chicken breasts or thighs: Choose thighs for juicier, more flavorful chicken or breasts for a leaner option.
- 2 tablespoons olive oil: A quality olive oil helps sear the chicken to golden perfection and adds subtle richness.
- 1 teaspoon Italian seasoning: Provides that distinctive blend of herbs typical of Tuscan cooking.
- 1 teaspoon garlic powder: Enhances the savoriness of the chicken with a mild garlicky note.
- 1 teaspoon paprika: Adds warmth and a subtle smoky aroma that lifts the dish.
- Salt and pepper to taste: Balances and highlights all the other seasonings beautifully.
- 2 cups broccoli florets (steamed or blanched): Introduces a fresh, vibrant crunch and a lovely green contrast.
- 12 oz penne pasta: Ideal for holding onto the creamy Alfredo sauce in every bite.
- 3/4 cup heavy cream: The foundation of the luscious sauce that makes this meal irresistibly creamy.
- 1 cup grated Parmesan cheese: Adds that classic sharp, nutty flavor to the Alfredo sauce.
- 1/2 cup shredded mozzarella cheese: Melts into a gooey, stretchy texture enriching the sauce even further.
- 1/2 cup chicken broth: Adds depth and a subtle savory richness to the sauce without overpowering it.
- 2 tablespoons butter: Adds silkiness and rounds out the flavors in the sauce beautifully.
- 3 cloves garlic, minced: Fresh garlic provides a bright, aromatic punch that wakes up the dish.
- 1/4 cup sun-dried tomatoes (optional): These add a tangy, sun-kissed sweetness that contrasts wonderfully with the creaminess.
- Fresh basil or parsley, chopped (for garnish, optional): A fresh herb garnish brings color and a touch of herbal brightness to finish off the dish.
How to Make Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe
Step 1: Prepare the Pasta and Broccoli
Start by cooking your penne pasta according to the package instructions so it’s perfectly al dente—this is crucial for that ideal texture in every bite. In the last two to three minutes of the pasta cooking time, toss in your broccoli florets to steam them right in the pasta water, preserving their lovely bright green color and crunch.
Step 2: Cook the Chicken
Next, give the chicken a generous seasoning rub with Italian seasoning, garlic powder, paprika, salt, and pepper ensuring each piece gets evenly coated. Heat olive oil in a large skillet and sear the chicken for about 6 to 7 minutes on each side until you achieve that gorgeous golden-brown crust and the chicken is cooked through and juicy inside. Once cooked, set aside to rest before slicing into strips.
Step 3: Make the Alfredo Sauce
In the same skillet, melting butter over medium heat creates the perfect base for the sauce. Add minced garlic and let it sauté just until it becomes fragrant, about a minute. Pour in chicken broth and bring this to a gentle simmer, then stir in the heavy cream. Keep stirring as the sauce thickens, usually 3 to 4 minutes, building up that comforting creaminess.
Step 4: Add the Cheeses
Gradually add the grated Parmesan and shredded mozzarella cheeses, stirring continuously to help them melt smoothly into the sauce. This is where the sauce transforms into the velvety, cheesy coating that will hug every piece of pasta and vegetable.
Step 5: Combine Pasta, Broccoli, and Sauce
Add your drained penne and broccoli straight into the sauce and gently toss to coat all the ingredients evenly. This ensures every forkful delivers a balanced bite of creamy, cheesy, and fresh broccoli goodness.
Step 6: Add Chicken and Optional Sun-Dried Tomatoes
Finally, layer the sliced chicken over the pasta and swirl in the sun-dried tomatoes if using. These little bursts of flavor add such a lovely contrast to the richness of the sauce, bringing a pop of tangy sweetness that complements the other flavors beautifully.
Step 7: Serve Hot with Fresh Herbs
Garnish your completed dish with a sprinkling of fresh basil or parsley to brighten the plate visually and elevate the flavor profile just before serving. This final touch ties the whole Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe together.
How to Serve Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe
Garnishes
Adding fresh herbs like basil or parsley not only gives a vibrant splash of green but adds a fresh, herbaceous aroma that balances the rich creamy sauce. A light sprinkle of extra Parmesan cheese or a drizzle of high-quality olive oil also enhances the final presentation and flavor.
Side Dishes
Since the Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe is quite hearty, consider pairing it with a crisp green salad dressed in lemon vinaigrette or a rustic garlic bread to soak up any leftover sauce. These light sides offer textural and flavor contrasts that round out the meal perfectly.
Creative Ways to Present
Serve this dish family-style in a large beautiful skillet or a rustic wooden bowl to emphasize its hearty, communal nature. Alternatively, plating it individually with a delicate basil sprig on top gives an elegant, restaurant-quality feel that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
After your meal, store any leftovers in an airtight container and refrigerate for up to 3 days. The sauce tends to thicken when chilled, so it’s normal for it to firm up in the fridge.
Freezing
If you want to save some for later, this Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe freezes well. Portion it out into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a skillet over medium-low heat, adding a splash of chicken broth or cream to loosen the sauce as needed. This helps bring back the sauce’s creamy texture without drying out the chicken or pasta.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While penne works wonderfully due to its shape, you can easily swap for fusilli, rigatoni, or even fettuccine — just make sure to cook it al dente for the best texture.
Is it okay to use frozen broccoli instead of fresh?
Definitely! Frozen broccoli is a convenient alternative and holds up well in this dish. Just be sure to steam or blanch it properly to maintain that nice crunch and vibrant color.
Can I make this recipe dairy-free?
Yes, you can substitute the heavy cream with coconut cream or cashew cream and use dairy-free cheeses, but keep in mind the flavor and texture of the Alfredo sauce will change somewhat.
What if I don’t have sun-dried tomatoes?
No worries. The sun-dried tomatoes add a lovely tart sweetness, but the dish is just as delicious without them. You can also substitute with roasted red peppers for a different flavor twist.
How spicy is the Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe?
This recipe is mild and creamy, making it great for the whole family. However, you can add a pinch of red pepper flakes during cooking if you’d like a little gentle heat.
Final Thoughts
Making this Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe is like treating yourself to a warm hug on a plate. It blends the best of Italian-inspired flavors with creamy comfort food that feels both special and homey. I encourage you to dive into this recipe and watch how quickly it wins over your taste buds and dinner guests alike. Enjoy every creamy, savory bite!
Print
Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Tuscan Chicken with Creamy Broccoli Alfredo Penne is a delightful one-pan meal featuring tender Italian-seasoned chicken, perfectly cooked penne pasta, and steamed broccoli tossed in a rich and creamy homemade Alfredo sauce. Enhanced with Parmesan and mozzarella cheeses, garlic, and optional sun-dried tomatoes, this dish combines rustic Tuscan flavors with comforting creaminess for a satisfying dinner that comes together in just 35 minutes.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Vegetables & Pasta
- 2 cups broccoli florets (steamed or blanched)
- 12 oz penne pasta (or any pasta of your choice)
Sauce
- 3/4 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup chicken broth
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes (optional, for added flavor)
Garnish
- Fresh basil or parsley, chopped (for garnish, optional)
Instructions
- Prepare the pasta and broccoli: Cook the penne pasta according to the package instructions. During the last 2-3 minutes of cooking, add the broccoli florets to the pasta water to steam them. Drain both pasta and broccoli together and set aside.
- Cook the chicken: Season the chicken breasts with Italian seasoning, garlic powder, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side until golden brown and fully cooked. Remove from the skillet, let rest briefly, then slice into strips.
- Make the Alfredo sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and bring it to a simmer. Add the heavy cream and cook for 3-4 minutes, stirring frequently, until the sauce thickens slightly.
- Incorporate cheese: Stir in the grated Parmesan and shredded mozzarella cheese. Continue to cook while stirring until the cheese melts completely and the sauce becomes smooth and creamy.
- Combine pasta and broccoli with sauce: Add the cooked penne pasta and steamed broccoli into the skillet with the Alfredo sauce. Toss thoroughly to coat everything evenly with the creamy sauce.
- Add chicken and sun-dried tomatoes: Return the sliced chicken to the skillet and mix gently. If using, add the sun-dried tomatoes now to enhance flavor and texture.
- Serve: Garnish the dish with chopped fresh basil or parsley if desired, and serve hot for a delicious, comforting meal.
Notes
- To steam the broccoli while cooking pasta saves time and keeps veggies tender but crisp.
- Sun-dried tomatoes are optional but add a nice tang and depth to the dish.
- Chicken thighs may provide juicier meat compared to breasts, but either works well.
- For a lighter option, substitute half-and-half for heavy cream, though the sauce will be less rich.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on stovetop or microwave.
- Fresh garlic imparts more flavor than powder but use powder for seasoning chicken to avoid burning.
