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A smartphone photo of Creamy Chicken and Broccoli Penne featuring golden-brown seared chicken and vibrant green broccoli.

Creamy Chicken and Broccoli Penne with Garlic White Sauce

A restaurant-quality Creamy Chicken and Broccoli Penne featuring al dente pasta, succulent seared chicken, and vibrant broccoli tossed in a thick, glossy garlic cream sauce. Perfect for a quick yet luxurious weeknight dinner.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 680

Ingredients
  

Ingredients
  • 1 lb Penne Rigate 450g
  • 1.5 lbs Chicken Breast 680g, cut into bite-sized pieces
  • 2 cups Broccoli Florets 150g, fresh
  • 2 cups Heavy Cream 480ml
  • 1/2 cup Parmesan Cheese 50g, freshly grated
  • 4 cloves Garlic minced
  • 2 tbsp Unsalted Butter 30g
  • 2 tbsp Olive Oil 30ml
  • 1 tsp Red Pepper Flakes 2g, for garnish
  • 1 tsp Black Pepper 2g, freshly cracked

Equipment

  • 1 Large Heavy-Bottomed Skillet Essential for searing the chicken and building the sauce.
  • 1 Steamer Basket Used to keep the broccoli vibrant and tender-crisp.
  • 1 Pasta Pot Large pot for boiling penne.

Method
 

Prep and Sear
  1. Boil penne in salted water until al dente. Steam broccoli florets for 3-4 minutes until vibrant green. Reserve 1 cup of pasta water.
  2. 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
  1. 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.
  2. Whisk in Parmesan. Fold in the cooked penne, seared chicken, and steamed broccoli. Toss to coat thoroughly.
  3. 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.