Go Back
Creamy Garlic Tuscan Penne with Chicken and Broccoli Recipe

Garlic Tuscan Penne with Chicken, Broccoli, and Parmesan Cream

A creamy pasta dish that warms you from the inside out, featuring chicken, broccoli, and a rich Parmesan cream sauce—perfect for busy weeknights or delightful weekend meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Garlic Tuscan Penne
  • 8 oz penne pasta
  • 1 lb boneless, skinless chicken breasts diced
  • 2 cups broccoli florets fresh
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup Parmesan cheese grated
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Equipment

  • Large Skillet
  • Large Pot

Method
 

  1. Step 1: Cook the penne pasta according to package instructions. Once it's al dente, drain and set aside.
  2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the diced chicken, seasoning it with salt and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.
  3. Step 3: Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
  4. Step 4: Toss in the broccoli florets and cook for an additional 3-4 minutes, until they are tender.
  5. Step 5: Pour in the heavy cream and bring everything to a gentle simmer. Stir in the grated Parmesan cheese until it's melted and smooth.
  6. Step 6: Add the cooked penne to the skillet and toss everything together until the pasta is well coated in the creamy sauce.
  7. Step 7: Serve hot, garnished with a sprinkle of chopped parsley for that fresh touch.

Notes

Leftover Garlic Tuscan Penne can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, just warm it gently on the stovetop with a splash of milk or cream to loosen the sauce.