Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe
Tuscan Chicken with Creamy Broccoli Alfredo Penne is one of those rare recipes that delivers big on flavor, comfort, and elegance without demanding hours of your time. Imagine tender golden chicken nestled on a bed of penne tossed in a luscious Parmesan Alfredo sauce, speckled with bright broccoli and sun-dried tomatoes. This Italian-American classic is bursting with vibrant color and fresh flavors, making it just as perfect for a cozy weeknight as it is for wowing guests at your next dinner party. Each bite transports you to a sunny Tuscan kitchen—let’s dive in together!
Ingredients You’ll Need
With this recipe, every ingredient truly shines. Simple pantry and fridge staples build the backbone of Tuscan Chicken with Creamy Broccoli Alfredo Penne, while a few special add-ins add that memorable wow factor. Here’s what you’ll need and how each part brings something delicious to the table:
- Chicken Breasts: For juicy, flavorful slices, opt for boneless and skinless; they cook up quickly and take on the Tuscan seasoning beautifully.
- Italian Seasoning: This classic blend gives the chicken its irresistible herbal aroma and depth.
- Garlic Powder: A dash boosts the savoriness of both the chicken and the sauce.
- Salt & Pepper: Essential for enhancing all the vibrant flavors throughout the dish.
- Olive Oil: Helps achieve that gorgeous golden sear on the chicken while adding a subtle fruitiness.
- Penne Pasta: Its ridged shape catches all that creamy sauce; use gluten-free if you wish!
- Broccoli Florets: Add pops of green and a crisp-tender bite to each forkful.
- Butter: Blends with garlic to create a silky base for the Alfredo sauce.
- Fresh Garlic: Three cloves, finely minced, bring true Italian flair and aroma to the sauce.
- Heavy Cream: The secret behind that dreamy, velvety Alfredo coating every piece of pasta.
- Parmesan Cheese: Grated fresh, it melts into the most glorious, nutty, umami-rich sauce.
- Sun-Dried Tomatoes: Tangy and sweet, these give gorgeous color and an exciting burst of flavor.
- Crushed Red Pepper Flakes (optional): Just a touch for a gentle heat if you like things a bit spicy.
- Fresh Basil (optional): Brings freshness and delightful fragrance as a garnish or stirred in right at the end.
How to Make Tuscan Chicken with Creamy Broccoli Alfredo Penne
Step 1: Season the Chicken
Pat the chicken breasts dry and season generously with Italian seasoning, garlic powder, salt, and pepper on both sides. This simple step infuses the meat with layers of flavor and ensures every bite of Tuscan Chicken with Creamy Broccoli Alfredo Penne is aromatic and seasoned just right.
Step 2: Sear & Cook the Chicken
Heat olive oil in a large skillet over medium heat. Once shimmering, add the seasoned chicken and cook for about 5–6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet, let it rest for a few minutes, then slice it thinly. Resting helps lock in the juices, making the chicken tender and moist.
Step 3: Cook Pasta and Broccoli
While the chicken cooks, bring a big pot of salted water to a boil. Add the penne and cook according to package instructions. In the last 2 minutes, toss in the broccoli florets—a clever trick to perfectly tender-cook the veggies with no extra dishes! Drain together and set aside.
Step 4: Make the Creamy Alfredo Sauce
Return the skillet to medium heat and melt the butter. Add minced garlic and sauté for just a minute so it becomes fragrant but not browned. Stir in the heavy cream, bring to a gentle simmer, then add Parmesan cheese. Stir until the cheese melts into a silky, rich sauce, ensuring it stays smooth and creamy. Fold in the sun-dried tomatoes and an optional pinch of red pepper flakes for extra zing.
Step 5: Toss, Top, and Finish
Add the drained penne and broccoli directly to the Alfredo sauce and toss or stir until every piece is coated in creamy goodness. Top the pasta with your beautifully sliced Tuscan chicken. If desired, scatter fresh basil over the top for a last boost of flavor and color. Your Tuscan Chicken with Creamy Broccoli Alfredo Penne is ready to serve—warm and absolutely irresistible!
How to Serve Tuscan Chicken with Creamy Broccoli Alfredo Penne
Garnishes
A sprinkle of freshly chopped basil or Italian parsley, a shower of extra Parmesan, and an optional pinch of crushed red pepper flakes not only add color and flair but also brighten up this creamy pasta in the most delightful way. These finishing touches are what make this dish worthy of your best dinner plates!
Side Dishes
Tuscan Chicken with Creamy Broccoli Alfredo Penne pairs wonderfully with simple sides like a crisp green salad dressed in lemon vinaigrette or a warm basket of garlic bread. If you’re feeling festive, try roasted asparagus or a classic Caprese salad for fresh, complementary flavors.
Creative Ways to Present
For an elegant twist, serve the pasta in shallow bowls, nestling the sliced chicken on top with a final flourish of basil and sun-dried tomatoes. Or, try dividing the dish into individual portions using mini cast iron skillets for a rustic Italian trattoria vibe. Either way, watch your guests’ eyes light up!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. The flavors meld beautifully overnight, which means Tuscan Chicken with Creamy Broccoli Alfredo Penne is just as dreamy on day two!
Freezing
This dish freezes surprisingly well—simply place cooled portions in freezer-safe containers. For best results, freeze the chicken and pasta separately (if possible) and use within 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, add a tablespoon or two of cream or milk to the pasta to loosen up the sauce. Warm gently on the stovetop over low heat, stirring frequently. The chicken can be reheated in the microwave or with the pasta, just until hot. Avoid overheating to keep the chicken succulent and the sauce creamy.
FAQs
Can I substitute the broccoli with another vegetable?
Absolutely! Feel free to use spinach, asparagus, or even peas for a twist. Just add leafy greens at the end of cooking so they stay bright and vibrant. The beauty of Tuscan Chicken with Creamy Broccoli Alfredo Penne is its adaptability.
What can I use instead of heavy cream?
For a lighter version, try half-and-half, or if you prefer, a mixture of whole milk and a touch of cream cheese to mimic the richness. It won’t be quite as decadent, but you’ll still get a deliciously creamy sauce.
Is it possible to make this gluten-free?
Yes! Simply substitute your favorite gluten-free penne pasta. Most major brands offer great texture and a close taste to traditional pasta, so everyone can enjoy Tuscan Chicken with Creamy Broccoli Alfredo Penne.
Can I use precooked chicken, like rotisserie or grilled, to save time?
Definitely! Using cooked chicken makes the process even faster on busy nights. Just slice and warm it through with the pasta and sauce before serving so everything melds together deliciously.
How do I prevent the Alfredo sauce from separating?
Keep the heat low and avoid boiling after adding the cheese. Stir gently until the cheese melts completely and the sauce becomes smooth. If it thickens too much, add a splash of pasta water or milk to restore its creamy consistency.
Final Thoughts
Whether you’re craving comfort or looking to impress, Tuscan Chicken with Creamy Broccoli Alfredo Penne is a winning recipe you’ll come back to again and again. Every bite is proof that weeknight cooking can be extraordinary, so grab your skillet and give this crowd-pleaser a try! Your kitchen is about to smell absolutely amazing.
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Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the savory flavors of Tuscan Chicken with Creamy Broccoli Alfredo Penne, a delightful Italian-American dish that marries tender chicken, al dente pasta, and a luscious alfredo sauce with vibrant broccoli florets.
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Pasta:
- 8 oz penne pasta
- 2 cups small broccoli florets
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes (in oil, drained and chopped)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup chopped fresh basil (optional)
Instructions
- Season the chicken: Season the chicken breasts with Italian seasoning, garlic powder, salt, and pepper.
- Cook the chicken: Cook the chicken in a skillet until golden and cooked through. Remove, let rest, and slice.
- Cook the pasta: Cook penne and broccoli together. Drain and set aside.
- Make the sauce: In the same skillet, sauté garlic in butter. Add cream, Parmesan, sun-dried tomatoes, and red pepper flakes. Simmer.
- Combine and serve: Toss pasta and broccoli in the sauce. Top with sliced chicken and basil. Serve warm.
Notes
- You can use grilled or rotisserie chicken to save time.
- Substitute spinach for broccoli if preferred.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 35 g
- Saturated Fat: 17 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg
