Garlic Parmesan Penne with Chicken and Broccoli

Ingredients

• 12 oz penne pasta
• 3 cup broccoli florets
• 2 tbsp unsalted butter
• 1.5 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
• 1 tsp Italian seasoning
• 0.5 tsp black pepper
• 5 garlic cloves (minced)
• 2 cup heavy cream
• 0.5 cup chicken broth
• 4 oz cream cheese (softened)
• 1.5 cup shredded mozzarella cheese
• 1 cup freshly grated Parmesan cheese
• 0.5 cup sun-dried tomatoes (chopped)

Steps

1. 1

   Bring a large pot of salted water to a boil. Cook the penne pasta according to the package directions until al dente.

2. 2

   During the last 3 minutes of the pasta cooking time, add the broccoli florets to the boiling water with the pasta.

3. 3

   Drain the pasta and broccoli together and set aside.

4. 4

   In a large skillet or pan, melt the 2 tablespoons of unsalted butter over medium-high heat.

5. 5

   Add the bite-sized chicken pieces to the skillet. Season with Italian seasoning and black pepper.

6. 6

   Cook the chicken until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

7. 7

   In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

8. 8

   Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer.

9. 9

   Stir in the softened cream cheese until melted and the sauce is smooth.

10. 10

    Add the shredded mozzarella and grated Parmesan cheese. Stir constantly until the cheeses are completely melted and the sauce has thickened.

11. 11

    Add the cooked chicken, cooked pasta, broccoli, and chopped sun-dried tomatoes back into the skillet.

12. 12

    Toss everything together until well-coated in the sauce and heated through. Serve immediately.

Nutrition per serving

• main
• pasta
• chicken
• broccoli
• creamy
• dinner
• garlic parmesan