Creamy Tuscan Chicken and Broccoli Alfredo Penne
Creamy Tuscan Chicken and Broccoli Alfredo Penne is a delightful dish that combines tender chicken, vibrant broccoli, and a rich, creamy sauce over perfectly cooked penne pasta. Ideal for busy weeknights or family gatherings, this recipe showcases the harmonious blend of garlic, sun-dried tomatoes, and Italian spices.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 8 oz penne pasta
- 1 lb boneless, skinless chicken breast
- 2 cups broccoli florets
- 3 cloves garlic
- 1 cup sun-dried tomatoes
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp butter
Instructions
- Boil salted water in a large pot; cook penne until al dente. Add broccoli in the last two minutes of cooking. Drain and set aside.
- Season chicken slices with salt, pepper, Italian seasoning, and smoked paprika. Heat olive oil in a skillet over medium heat; sear chicken until golden brown (about 4–5 minutes per side). Remove from skillet.
- In the same skillet, melt butter and sauté minced garlic with sun-dried tomatoes for one minute. Add heavy cream and chicken broth; stir well.
- Gradually incorporate Parmesan and mozzarella until melted and creamy. Simmer for about 4–5 minutes to thicken.
- Toss cooked pasta, broccoli, and chicken in the creamy sauce until evenly coated.
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 640
- Sugar: 5g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg