Description
Creamy Tuscan Chicken and Broccoli Alfredo Penne is a delectable dish that brings together tender chicken, vibrant broccoli, and a luscious Alfredo sauce over perfectly cooked penne pasta. This recipe is designed for those who appreciate rich flavors without the hassle of lengthy preparation.
Ingredients
Scale
- 8 oz penne pasta
- 2 cups broccoli florets
- 1 lb boneless, skinless chicken breast
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, drained and chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp crushed red pepper flakes (optional)
- 2 tbsp butter
- Salt and pepper, to taste
- Fresh parsley or basil, for garnish
Instructions
- Boil salted water in a large pot, cook penne pasta until al dente (8-10 minutes), adding broccoli florets in the last 2 minutes. Drain and set aside.
- Season chicken with salt, pepper, Italian seasoning, and smoked paprika. Sear in a skillet with olive oil until golden brown (4-5 minutes per side). Remove and set aside.
- In the same skillet, melt butter and sauté garlic with sun-dried tomatoes for 1 minute. Add heavy cream and chicken broth; stir well.
- Mix in cheeses and simmer until thickened (about 5 minutes).
- Combine pasta, broccoli, and chicken with the sauce; toss gently to coat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe (approximately 300g)
- Calories: 620
- Sugar: 6g
- Sodium: 820mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg