It is 6pm. You are tired. Dinner needs to happen fast. This Chicken Penne Alfredo is your new best friend. It is creamy, warm, and so satisfying. You will love how the golden chicken meets fresh broccoli. It is the perfect comfort food for a busy weeknight. Let’s get cooking together!
Why This Recipe Is a Winner
This dish is a complete meal in one pan. You get protein, pasta, and veggies all at once. It is ready in 35 minutes, which beats delivery every time. Your family will enjoy the rich, velvety sauce. It is a great way to get kids to eat broccoli. This recipe uses simple ingredients you likely have right now.
Simple Method
You will love how easily this comes together. We boil the broccoli right with the pasta to save time. The sauce is made in the same skillet as the chicken. This means minimal cleanup for you after dinner. Even if you are a beginner, you can master this silky texture. It is a foolproof way to make a restaurant-quality meal.
Ingredients You’ll Need
Most of these items are pantry staples or fresh produce found at any store.
- 16 ounces penne pasta
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 2 cups broccoli florets
- 1 medium red bell pepper, julienned
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
Step-by-Step
- Bring 4 quarts of salted water to a rolling boil. Add penne and cook for 8 minutes. Add broccoli florets to the boiling water and continue cooking for 3 minutes until pasta is al dente. Drain and reserve.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with half the salt and pepper. Sauté chicken until golden brown and internal temperature reaches 165°F (74°C). Remove chicken from skillet.
- In the same skillet over medium heat, melt butter. Add minced garlic and red bell pepper. Sauté for 2 minutes until fragrant and peppers slightly soften.
- Pour heavy cream into the skillet. Bring to a light simmer and cook for 5 minutes until liquid reduces slightly.
- Reduce heat to low. Whisk in Parmesan cheese gradually until fully incorporated and sauce is smooth. Season with remaining salt and pepper.
- Add the cooked penne, broccoli, and chicken to the skillet. Toss continuously over low heat until the sauce coats all ingredients evenly.
- Serve immediately at a temperature of approximately 140°F (60°C).
Best Ways to Enjoy It
Serve this dish warm in large, shallow bowls. It looks beautiful with a sprinkle of fresh parsley. Pair it with a crispy garlic bread for dipping. A light side salad with lemon dressing cuts through the richness. Set the table and enjoy a cozy family moment tonight. This meal is sure to become a weekly regular.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. It stays fresh for up to three days. When reheating, add a small splash of milk. This helps the Alfredo sauce stay creamy and smooth. Heat it gently on the stove for the best results. I do not recommend freezing this cream-based dish.
Tips for Best Results
- Use freshly grated Parmesan cheese for the smoothest sauce.
- Don’t skip the step of boiling broccoli with the pasta.
- Cut your chicken into even pieces for uniform cooking.
- Whisk the cheese in slowly to avoid any clumping.
- For a fall twist, add a pinch of nutmeg.
- Reserve a cup of pasta water just in case.
- Use a large skillet to allow everything to toss easily.
Ways to Switch It Up
- Swap the chicken for sautéed shrimp for a fancy feel.
- Use gluten-free penne to make this meal gluten-friendly.
- Add sliced mushrooms for an extra earthy flavor.
- Try peas instead of broccoli for a sweeter crunch.
Common Questions
Can I use milk instead of heavy cream?
Heavy cream provides the thickest and richest texture for Alfredo. Milk will be much thinner and may not coat the pasta well. If you must use milk, you might need a thickener.
Will my kids eat the vegetables?
Most kids love this dish because the sauce is so cheesy. The broccoli becomes tender and mild in the cream. It is a very kid-approved way to serve greens.
Can I make this ahead of time?
This dish is truly best when served fresh and hot. However, you can prep the chicken and veggies earlier. This makes the actual cooking time even faster at dinner.
I hope this cozy meal brings your family together tonight. There is nothing like a warm bowl of pasta to end the day. Happy cooking!
— Lidia
Ingredients
- 16 ounces penne pasta
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 2 cups broccoli florets
- 1 medium red bell pepper, julienned
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 tablespoons unsalted butter
- 3 cloves garlic , minced
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
Instructions
- Bring 4 quarts of salted water to a rolling boil. Add penne and cook for 8 minutes. Add broccoli florets to the boiling water and continue cooking for 3 minutes until pasta is al dente. Drain and reserve.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with half the salt and pepper. Sauté chicken until golden brown and internal temperature reaches 165°F (74°C). Remove chicken from skillet.
- In the same skillet over medium heat, melt butter. Add minced garlic and red bell pepper. Sauté for 2 minutes until fragrant and peppers slightly soften.
- Pour heavy cream into the skillet. Bring to a light simmer and cook for 5 minutes until liquid reduces slightly.
- Reduce heat to low. Whisk in Parmesan cheese gradually until fully incorporated and sauce is smooth. Season with remaining salt and pepper.
- Add the cooked penne, broccoli, and chicken to the skillet. Toss continuously over low heat until the sauce coats all ingredients evenly.
- Serve immediately at a temperature of approximately 140°F (60°C).
