Creamy Broccoli and Chicken Penne

Creamy Broccoli and Chicken Penne

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Chicken, broccoli, and penne are coated in a Parmesan cream sauce for this skillet meal. The broccoli should be tender enough to eat while retaining some structure, and the chicken must be cooked through before the pasta is served. Cutting both into consistent pieces makes those goals easier to coordinate.

Before you start

Measure the pasta dry before cooking. Use the same pasta shape and a consistent dry measure when repeating the recipe. Cut chicken breasts into similar bite-size pieces, not a mixture of tiny scraps and thick chunks.

Divide broccoli into small florets and slice thick stems more thinly. Large stems take longer than the delicate tops. Grate the Parmesan finely, and reserve a little pasta cooking water before draining in case the sauce needs loosening at the end.

ROMANIV · Recipe card

Creamy Broccoli and Chicken Penne

Ingredients

Check off ingredients as you prepare your workspace.

  • 2 cups penne pasta
  • 2 tablespoons olive oil
  • 2 pieces chicken breasts, cut into bite-sized pieces
  • 2 cups broccoli florets
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • to taste Salt and pepper

Step-by-step method

  1. Cook the dry penne according to its package. Reserve a little cooking water, then drain.
  2. Heat olive oil in a large skillet. Add evenly cut chicken and cook until the thickest pieces reach 165°F.
  3. Add small broccoli florets and cook approximately 3–4 minutes, checking stem tenderness and continuing as needed.
  4. Stir in heavy cream and bring to a gentle simmer.
  5. Lower the heat and add pasta and finely grated Parmesan. Toss until the cheese melts and the sauce coats the pasta.
  6. Add a small splash of reserved water only if needed. Taste, season with salt and pepper, and serve hot.

Common mistakes and how to avoid them

Tough chicken: small pieces can finish before large ones. Cut consistently and monitor the thickest pieces with a thermometer rather than continuing to cook solely because a larger piece still looks underdone.

Hard broccoli in a finished sauce: three to four minutes is an estimate, not a guarantee for oversized florets. Test a stem and continue gently until it reaches the texture you want; prepare smaller pieces next time.

A thick, clumpy sauce: Parmesan and pasta both make the mixture thicker as it stands. Lower the heat and add a small splash of reserved pasta water if needed, tossing between additions. Do not flood the pan with water all at once.

Serving and making ahead

Serve immediately in warm bowls. Extra Parmesan is optional because the sauce already contains a full cup. Refrigerate leftovers promptly; pasta continues absorbing sauce, so reheated portions may need a little added liquid and gentle stirring. Reheat leftovers thoroughly to 165°F rather than simply warming the cream on the surface.

Is chicken color enough to judge doneness?

No. Check that the thickest pieces reach 165°F with a food thermometer.

Can I use frozen broccoli?

It may bring additional water and cook differently. Thaw or cook according to the product, drain well, and do not assume the fresh-broccoli timing will be identical.

Can I use milk instead of cream?

This sauce relies on heavy cream and Parmesan. Milk produces a thinner result and would need a separate adjustment rather than an untested one-for-one swap.

Reference: FoodSafety.gov cooking-temperature guidance.

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