Creamy Tuscan Chicken and Broccoli Alfredo Penne
Indulge in a comforting bowl of Creamy Tuscan Chicken and Broccoli Alfredo Penne. This delightful dish brings together tender chicken, vibrant broccoli, and sun-dried tomatoes in a rich, creamy sauce. Perfect for family dinners or meal prepping, it combines quick preparation with comforting flavors that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 8 oz penne pasta
- 2 cups broccoli florets
- 1 lb boneless, skinless chicken breast
- 2 tbsp olive oil
- 3 cloves garlic
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 2 tbsp butter
- Salt and pepper, to taste
- Fresh parsley or basil, for garnish
Instructions
- 1. Boil salted water in a large pot; cook penne pasta until al dente. In the last 2 minutes, add broccoli florets. Drain and set aside.
- 2. Season chicken with salt, pepper, Italian seasoning, and smoked paprika. Heat olive oil in a skillet over medium heat; sear chicken until golden brown and cooked through (4-5 minutes per side). Remove chicken from skillet.
- 3. In the same skillet, melt butter over medium heat; sauté minced garlic and sun-dried tomatoes for about 1 minute. Pour in heavy cream and chicken broth; stir to combine.
- 4. Gradually mix in Parmesan cheese and mozzarella; allow sauce to simmer for about 5 minutes until thickened.
- 5. Return cooked pasta, broccoli, and seared chicken to the skillet; toss gently until everything is well coated in the sauce.
- 6. Garnish with fresh parsley or basil before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 120mg