Creamy Garlic Chicken Penne

Creamy Garlic Chicken and Penne is my go to comfort meal when I need something quick but crave that homemade richness. The combination of juicy chicken, fresh broccoli, and a silky sauce laced with garlic and Parmesan turns this into a weeknight favorite every time.

This dish was a lifesaver when we moved into our new house—we had little more than pasta and chicken but still felt like we had a real feast at the tiny kitchen table.

Ingredients

• Chicken breasts sliced into strips: This ensures fast even cooking and the chicken absorbs all that delicious sauce. Chicken from the butcher counter tends to taste juicier.
• Penne pasta: Holds on to the creamy sauce in every bite. Dried pasta works beautifully but look for brands with bronze cut for better texture.
• Broccoli florets: Brightens things up and offers crunch. Pick florets with tightly closed buds and a firm green color.
• Olive oil: A good quality extra virgin olive oil adds depth and richness.
• Salt: Brings out the natural flavors of the pasta and chicken. Choose sea salt for cleaner taste.
• Black pepper: Balances the richness. Freshly cracked always gives a little more flavor pop.
• Paprika: Adds subtle warmth and color. Try to find a sweet paprika for mellow flavor.
• Garlic minced: The backbone of the recipe. Go for fresh cloves as pre minced can taste dull.
• Heavy cream: The key to lush texture. Look for one without added thickeners for clean creamy results.
• Parmesan cheese grated: Melts into the sauce and boosts flavor. Buy a wedge and grate it yourself if possible for the boldest taste.
• Fresh parsley for garnish: Gives color and a little herby freshness. Flat leaf parsley holds up best to heat.

Instructions

Cook the Pasta:

Boil a large pot of salted water and add penne pasta. Cook it until just al dente according to the package directions. Drain the pasta and set aside so it does not get mushy.

Brown the Chicken:

Heat olive oil in a large nonstick skillet over medium heat. Add the sliced chicken breasts. Arrange them in a single layer. Sprinkle with salt, black pepper, and paprika. Let them sear undisturbed for at least three minutes then turn and cook until all sides are nicely golden and the centers are no longer pink.

Sauté the Garlic:

Add the minced garlic directly into the hot pan with the browned chicken. Allow it to sauté for about one minute. Stir constantly, being careful not to let it burn. The moment you smell fragrant garlicky aroma you are ready for the next step.

Make the Cream Sauce:

Pour in the heavy cream steadily. Stir everything so the bits on the pan lift and mingle with the sauce. Lower the heat to a simmer. Add grated Parmesan and stir until completely melted. You want the sauce to thicken enough to coat the back of your spoon.

Combine Pasta and Broccoli:

Add broccoli florets directly into the pan with cream sauce and chicken. Stir well so every piece gets a bit of sauce. Toss in the cooked penne pasta. Gently fold everything together until the pasta and broccoli are evenly coated in the creamy garlic sauce.

Finish and Serve:

Scatter fresh parsley over the top for color. Transfer immediately to plates for serving while everything is hot and creamy. Enjoy each forkful with a little extra Parmesan if you like.

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Heavy cream is my favorite ingredient here because it transforms faint flavors into something luscious and makes the Parmesan sing. I remember my daughter first scraping the bowl clean and asking for seconds, which felt like the best compliment after a chilly school day.

Storage Tips

Store any leftovers in a sealed container in the fridge for up to three days. To reheat, add a splash of milk or cream to loosen the sauce and microwave in short bursts, tossing to reinsure even warmth. Freezing is not recommended as the cream sauce can separate.

Ingredient Substitutions

No chicken breasts? No problem. Boneless chicken thighs make this extra juicy. You can swap broccoli for asparagus or spinach in spring. Grated Grana Padano or pecorino can substitute Parmesan for a slightly different nutty vibe.

Serving Suggestions

This dish stands well on its own or with a crisp green salad and a lemony vinaigrette. If you are entertaining, set out some toasted garlic bread and a side of roasted cherry tomatoes for a bright bite.

Cultural and Historical Context

Creamy pasta sauces have roots in classic Italian American cooking but this combination evolved from what families had on hand. I learned to improvise based on what was in the fridge, using broccoli as a sneaky way to get more veg in my picky eaters.

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This meal makes any weeknight feel cozy. Simple ingredients, creamy sauce, and a little Parmesan make it something everyone will ask for again.

Frequently Asked Questions

→ Can I use a different pasta shape?

Absolutely! Penne is great for holding sauce, but you can substitute with fusilli, rigatoni, or farfalle depending on preference.

→ How can I make the sauce extra creamy?

Let the heavy cream simmer slowly before adding Parmesan, stirring constantly to reach a silky consistency.

→ Is it possible to add more vegetables?

Yes, feel free to include bell peppers, mushrooms, or peas for extra color and flavor diversity.

→ Can I prepare this in advance?

You can cook the chicken and pasta ahead of time, then combine everything with the sauce just before serving for best texture.

→ What can I use instead of heavy cream?

Try using half-and-half, evaporated milk, or a dairy-free alternative for a lighter version while maintaining creaminess.