Ingredients
Equipment
Method
Prep and Sear
- Boil penne in salted water until al dente. Steam broccoli florets for 3-4 minutes until vibrant green. Reserve 1 cup of pasta water.
- Heat olive oil in a skillet. Pat chicken dry, season with salt, and sear until a deep golden-brown crust forms (about 4 mins per side). Remove and set aside.
The Sauce and Assembly
- In the same skillet, melt butter and sauté garlic for 30 seconds. Add heavy cream and simmer for 5-7 minutes until thick and glossy.
- Whisk in Parmesan. Fold in the cooked penne, seared chicken, and steamed broccoli. Toss to coat thoroughly.
- Dust with red pepper flakes and freshly cracked black pepper. Serve immediately.
Notes
Always use heavy cream to ensure the sauce doesn't break.
Pat the chicken completely dry before searing for the best golden-brown color.
Pat the chicken completely dry before searing for the best golden-brown color.
