Description
Tender chicken and crisp broccoli tossed with penne in a rich, creamy homemade Alfredo sauce for an irresistible weeknight dinner.
Ingredients
Scale
- 12 ounces penne pasta
- 1 pound boneless (skinless chicken breasts)
- 3 cups fresh broccoli florets
- 4 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 2 cups heavy cream
- 1½ cups freshly grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper (to taste)
- Pinch of nutmeg (optional)
Instructions
- Bring large pot of salted water to boil and cook penne 10 to 12 minutes until done.
- Add broccoli florets to boiling pasta water during the last 3 minutes of cooking the pasta.
- Drain pasta and broccoli together in colander and save 1 cup of the starchy pasta water.
- Season chicken breasts with salt and pepper then cook in olive oil 6 to 7 minutes per side.
- Remove chicken from skillet and let rest 5 minutes then slice into thin strips or bite-sized pieces.
- Melt butter in same skillet then add minced garlic and cook 1 minute until it smells amazing.
- Pour heavy cream into skillet and simmer 3 to 4 minutes until sauce begins to thicken slightly.
- Reduce heat to low and gradually add Parmesan cheese stirring constantly until melted and sauce is smooth.
- Add drained pasta and broccoli to sauce and toss with tongs until everything is coated really well.
- Add sliced chicken to pasta and toss again and adjust consistency with reserved pasta water if needed.
- Serve immediately and garnish with extra Parmesan cheese and freshly cracked black pepper on top.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 785 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 50 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 150 mg