Ingredients
- 1 pound of chicken breast, cut into bite-sized pieces
- 3 cups of broccoli florets
- 12 ounces of penne pasta
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 cup of heavy cream
- 1 cup of chicken broth
- 1 cup of grated Parmesan cheese
- Salt and pepper to taste
- Optional: 1/4 teaspoon red pepper flakes for a little heat
Feel free to swap the penne for any pasta shape you have on hand, or use half-and-half in place of heavy cream for a lighter version. My abuela often reminded me to use what we have, a lesson I still follow today.
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. In the last three minutes of cooking, add the broccoli florets to the pot. Drain and set aside.
- In a large skillet over medium heat, heat the olive oil. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 7-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture simmer for about 5 minutes, allowing it to thicken slightly.
- Stir in the Parmesan cheese until it’s melted and the sauce is creamy. Add the cooked chicken, pasta, and broccoli back into the skillet, tossing everything to coat evenly with the sauce. If you’re feeling adventurous like me, sprinkle in some red pepper flakes for a bit of heat.
- Serve hot, garnished with extra Parmesan cheese and freshly cracked black pepper, if desired. Enjoy the medley of flavors and textures that make this dish a household favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International