Description
A delicious and creamy pasta dish featuring broccoli and chicken, perfect for a comforting meal.
Ingredients
Scale
- 3 cups penne pasta
- 2 cups broccoli florets
- 1 pound boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the penne pasta according to package instructions until al dente. Add the broccoli florets to the boiling pasta water during the last 2 minutes of cooking. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink.
- Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Italian seasoning, mozzarella cheese, and Parmesan cheese until melted and well combined.
- Add the cooked penne and broccoli to the skillet, tossing everything together until evenly coated in the creamy sauce.
- Cook for an additional 2-3 minutes to heat through. Adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream and use low-fat cheese.
- Add other vegetables like bell peppers or spinach for extra nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg