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Close-up handheld photo of Broccoli Chicken Penne in a white bowl showing glossy cream sauce and seared chicken.

Broccoli Chicken Penne with Velvety Garlic Cream Sauce

This Broccoli Chicken Penne features al dente pasta, pan-seared chicken, and vibrant broccoli tossed in a thick, glossy garlic cream sauce. A restaurant-quality, 30-minute weeknight dinner for home cooks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Italian-American
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb (454g) Penne Rigate Cooked al dente
  • 1.5 lbs (680g) Chicken Breast Cut into bite-sized pieces
  • 3 cups (300g) Broccoli Florets Fresh, lightly steamed
  • 2 cups (480ml) Heavy Cream Double cream for thickness
  • 4 cloves Garlic Minced
  • 2 tbsp (28g) Unsalted Butter
  • 1 tsp Dried Herb Flakes Parsley and Oregano
  • 1/2 tsp Cracked Black Pepper To taste

Equipment

  • 1 Large Skillet For searing chicken and building the sauce.
  • 1 Pasta Pot For boiling penne.
  • 1 Steamer basket To steam broccoli florets.

Method
 

Prep and Sear
  1. Pat chicken dry and season with salt and pepper. Sear in a large skillet over medium-high heat until golden-brown edges appear. Remove and set aside.
  2. Boil penne in salted water until just shy of al dente. Steam broccoli florets over the pasta water for the last 3 minutes of cooking until vibrant green.
Create the Sauce
  1. Melt butter in the same skillet over medium heat. Sauté minced garlic for 1 minute until aromatic but not browned.
  2. Pour in heavy cream. Simmer and whisk for 3-5 minutes until the sauce reduces and becomes a thick, glossy white cream sauce.
Final Assembly
  1. Add the pasta, chicken, and broccoli to the sauce. Toss to coat thoroughly. Garnish with cracked black pepper and dried herb flakes.

Notes

Use reserved pasta water to thin the sauce if it becomes too thick.
Ensure chicken is dry before searing to get the best golden crust.