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
Scale
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.
