Print

Creamy Tuscan Chicken and Broccoli Alfredo Penne

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Tuscan Chicken and Broccoli Alfredo Penne is a comforting and flavorful dish that brings together tender chicken, vibrant broccoli, and a luscious Alfredo sauce, all served over perfectly cooked penne pasta. This recipe is perfect for family dinners or cozy weeknights, offering rich flavors from sun-dried tomatoes and Italian seasoning that will have everyone asking for seconds.

Ingredients

Scale
  • 8 oz penne pasta
  • 1 lb boneless, skinless chicken breast
  • 2 cups broccoli florets
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 3 cloves garlic, minced
  • 1 cup sun-dried tomatoes, drained and chopped
  • 1 tbsp butter
  • Fresh parsley or basil for garnish

Instructions

  1. Boil the penne pasta in salted water until al dente. In the last two minutes of cooking, add the broccoli florets. Drain and set aside.
  2. Season the chicken breast slices with salt, pepper, Italian seasoning, and smoked paprika. Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and fully cooked (approximately 4-5 minutes per side). Remove from skillet and set aside.
  3. In the same skillet, melt butter and sauté minced garlic with chopped sun-dried tomatoes for about one minute.
  4. Pour in heavy cream and chicken broth. Stir in Parmesan cheese, mozzarella cheese, garlic powder, and crushed red pepper flakes (if using). Simmer for about four to five minutes until thickened.
  5. Add back the cooked pasta, broccoli, and chicken to the skillet; toss gently to coat everything in the creamy sauce.
  6. Serve warm with fresh parsley or basil on top.

Nutrition

Find it online: https://emmadishes.com/creamy-tuscan-chicken-and-broccoli-alfredo-penne/

save me