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
Scale
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
