Why You’ll Love this Creamy Chicken Penne with Broccoli
Who doesn’t crave a comforting pasta dish after a long day? This creamy chicken penne hits all the right notes – tender chunks of chicken, perfectly cooked broccoli, and a velvety sauce that coats every ridge of the pasta.
I love how versatile this recipe is. Too tired to chop fresh broccoli? Frozen works beautifully.
Need to please picky eaters? The cream cheese creates such a smooth texture that even veggie-avoiders will dig in.
Plus, it’s fundamentally a one-pan wonder, meaning fewer dishes to wash later. Trust me, this will become your go-to weeknight dinner when you need something satisfying but straightforward.
What Ingredients are in Creamy Chicken Penne with Broccoli?
This creamy chicken penne recipe relies on simple, affordable ingredients that many of us already have stocked in our pantries and freezers. The combination might seem straightforward, but it creates that magical comfort food quality that makes you want to curl up on the couch with a big bowl. The balance of protein, carbs, and veggies makes this a complete meal, while the creamy sauce brings everything together in perfect harmony.
- 2 chicken breast halves, cut into bite-sized pieces
- 1 pound penne pasta
- 12 ounces frozen broccoli florets
- 8 ounces cream cheese
- 1/4 cup grated Parmesan cheese
- 3/4 cup olive oil
- 1 large garlic clove, minced
- 32 ounces chicken broth
- 1/8 teaspoon Tuscany seasoning
What makes this recipe so adaptable is how forgiving the ingredients can be. Don’t have Tuscany seasoning? Italian herbs or even a dash of dried oregano and basil will work beautifully. The frozen broccoli is a time-saver, but fresh florets can be substituted if you prefer that brighter flavor and firmer texture. And while the recipe calls for chicken breast, you could easily use boneless thighs for a richer flavor profile, or leave the meat out entirely for a vegetarian version by doubling the broccoli and using vegetable broth instead.
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How to Make this Creamy Chicken Penne with Broccoli
This dish comes together in layers of flavor, each building on the last. Start by heating 3/4 cup of olive oil in a large, high-sided frying pan. Add 1 minced garlic clove and sauté it until it turns golden brown—that perfect moment when the kitchen starts to smell like heaven—then remove and discard the garlic. This might seem wasteful, but what we’re really doing is infusing that oil with gorgeous garlic flavor without risking any burnt bits later.
Next, add your 2 chicken breast halves (cut into bite-sized pieces) to the garlic-infused oil. Sauté them, stirring frequently, until they’re just cooked through—no more, no less. Overcooked chicken is nobody’s friend, right? Transfer the chicken to a holding bowl, making sure to capture all those wonderful juices.
Now for the veggies: toss 12 ounces of frozen broccoli florets into the same pan and sprinkle with 1/8 teaspoon of Tuscany seasoning. Cook until the broccoli defrosts and browns to your desired tenderness. Some folks like their broccoli with a bit of bite, others prefer it softer—you do you. Add the broccoli to the bowl with the chicken.
The pasta stage is where everything starts coming together. Pour most of the 32 ounces of chicken broth into the pan with 1 pound of penne pasta. Bring it to a boil and let the pasta absorb all that savory goodness as it cooks to al dente. You might need to add more broth or water if the pasta soaks it all up before becoming tender.
Once the pasta reaches that perfect bite, return the chicken and broccoli to the pan, sprinkle in 1/4 cup of grated Parmesan, and stir to combine. For that signature creamy finish—and honestly, who doesn’t want that?—stir in 8 ounces of cream cheese while the pan is still hot, adjusting the amount until you reach your ideal creaminess. The heat will melt the cream cheese into a luscious sauce that coats every piece of pasta, chicken, and broccoli.
If you want to save time prepping ingredients for this recipe, using a professional food processor can quickly chop garlic and slice chicken with consistent results.
Creamy Chicken Penne with Broccoli Substitutions and Variations
While the basic ingredients in this creamy chicken penne create a fantastic meal, you’ll love having options to customize it to your taste or pantry availability.
Swap the penne for farfalle, rotini, or gluten-free pasta. No fresh garlic? A teaspoon of garlic powder works in a pinch. Fresh broccoli can replace frozen, just steam it first. For a twist, try spinach, asparagus, or sun-dried tomatoes instead.
Not a cream cheese fan? Mascarpone or heavy cream creates similar creaminess. Vegetarians can omit chicken and use vegetable broth. A dash of red pepper flakes adds welcome heat.
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What to Serve with Creamy Chicken Penne with Broccoli
Now that you’ve mastered the recipe itself, let’s talk about perfect pairings for this creamy pasta dish.
I’m a firm believer that a simple green salad with vinaigrette cuts through the richness beautifully. Think arugula with lemon dressing, maybe a few cherry tomatoes scattered on top.
Garlic bread is non-negotiable in my book—what’s pasta without it?
For drinks, a crisp Pinot Grigio works wonderfully, or sparkling water with lemon if you’re keeping it alcohol-free.
Roasted vegetables like asparagus or cherry tomatoes can round out the meal nicely.
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Final Thoughts
After making this creamy chicken penne countless times, I’ve come to appreciate how versatile and forgiving this recipe truly is.
You can swap rotini for penne, add sun-dried tomatoes, or even use leftover rotisserie chicken when you’re in a pinch.
What I love most? The way it brings everyone to the table, eyes wide with anticipation.
There’s something magical about a steaming dish of creamy pasta that makes Monday feel like Saturday.
