Creamy Garlic Chicken Penne (Print Version)
Chicken, broccoli and penne coated in a rich garlic-Parmesan cream with a touch of parsley.
# Ingredients:
→ Pasta and Protein
01 -
2 boneless skinless chicken breasts, sliced into thin strips
02 -
2 cups penne pasta
→ Vegetables and Fresh Aromatics
03 -
1.5 cups broccoli florets
04 -
3 cloves garlic, finely minced
05 -
Fresh parsley, chopped, for garnish
→ Sauce and Seasoning
06 -
2 tablespoons extra virgin olive oil
07 -
1 teaspoon fine salt
08 -
0.5 teaspoon ground black pepper
09 -
0.5 teaspoon paprika
10 -
1 cup heavy cream
11 -
0.5 cup Parmesan cheese, grated
# Instructions:
01 -
Cook penne pasta in abundant salted boiling water until al dente, adhering to package timing. Once tender yet firm, drain thoroughly and reserve.
02 -
Heat olive oil in a large skillet over medium temperature. Add sliced chicken breast, seasoning evenly with salt, black pepper, and paprika. Sauté until chicken is golden brown and fully cooked through.
03 -
Incorporate the minced garlic into the skillet and sauté for 1 minute, stirring continuously until aromatic.
04 -
Pour in heavy cream, allowing the mixture to come to a gentle simmer. Fold in grated Parmesan cheese, stirring until completely melted and sauce is rich and smooth.
05 -
Add broccoli florets and reserved penne to the skillet. Toss thoroughly so all components are evenly coated in the creamy sauce. Continue cooking just until the broccoli turns bright green and the dish is heated through.
06 -
Scatter chopped fresh parsley over the finished dish for brightness. Serve immediately while hot.
# Notes:
01 -
For optimum texture, cook pasta just until al dente and avoid overcooking the broccoli to preserve color and bite.