Creamy Tuscan Chicken & Broccoli Alfredo Penne
Ingredients:
12 oz (340g) penne pasta
1 lb (450g) chicken breast, sliced into strips
2 tbsp olive oil
4 cloves garlic, minced
2 cups fresh broccoli florets
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/4 tsp red pepper flakes (optional)
1/2 cup sun-dried tomatoes, chopped
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
1. Cook the Pasta – Prepare the penne according to the package directions until al dente. Drain and set aside.
2. Cook the Chicken – Heat olive oil in a large skillet over medium heat. Add the chicken strips, season with salt and pepper, and cook for about 5-6 minutes per side until golden and fully cooked. Remove from the skillet and set aside.
3. Sauté the Garlic & Broccoli – In the same pan, add the minced garlic and cook for about 30 seconds until fragrant. Toss in the broccoli and sauté for 3-4 minutes, stirring occasionally, until tender but still crisp.
4. Make the Sauce – Lower the heat and pour in the heavy cream. Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Let it cook for 2-3 minutes, stirring regularly, until the sauce begins to thicken.
5. Combine Ingredients – Mix in the sun-dried tomatoes, then return the cooked chicken to the skillet, coating it in the sauce.
6. Finish & Serve – Add the cooked penne, tossing everything together until evenly coated in the creamy sauce. Adjust seasoning if needed.
7. Garnish & Enjoy – Serve immediately, topped with fresh parsley and extra Parmesan, if desired.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Calories: 510 kcal per serving | Servings: 4
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