Garlic Butter Chicken with Broccoli and Penne – A Creamy, Irresistible Delight
This one-pan wonder is the definition of comfort food. Tender chicken, crisp broccoli, and penne pasta smothered in a luxurious garlic butter sauce – it’s a guaranteed crowd-pleaser that’s surprisingly easy to make.
Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
· 8 oz (225g) penne pasta
· 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
· Salt and black pepper, to taste
· 2 tablespoons olive oil
· 4 tablespoons butter, divided
· 4-5 garlic cloves, minced
· 1 ½ cups broccoli florets
· 1 cup chicken broth
· ½ cup heavy cream (or half-and-half for a lighter version)
· ½ cup grated Parmesan cheese, plus more for serving
· 1 teaspoon Italian seasoning
· ¼ teaspoon red pepper flakes (optional, for a little heat)
· 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside. Tip: Reserve about ½ cup of the starchy pasta water before draining in case you need to thin the sauce later.
- Cook the Chicken: While the pasta cooks, season the chicken pieces generously with salt and pepper. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken and cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, reduce the heat to medium. Add the remaining 3 tablespoons of butter. Once melted, add the minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn it.
- Create the Sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and optional red pepper flakes. Bring to a gentle simmer and let the sauce thicken slightly for 2-3 minutes.
- Cook the Broccoli: Add the broccoli florets to the sauce, cover the skillet, and let it cook for 4-5 minutes, or until the broccoli is tender-crisp.
- Combine Everything: Return the cooked chicken and the drained penne pasta to the skillet. Toss everything gently to coat in the creamy garlic butter sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Serve: Taste and adjust seasoning with more salt or pepper if needed. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese. Serve immediately.
Tips for Perfection
· Don’t Overcook the Pasta: Cook the penne to al dente, as it will continue to absorb some of the sauce when you combine everything.
· Chicken Thighs vs. Breasts: Chicken thighs will yield a more flavorful and tender result, but breasts work perfectly well.
· Customize Your Veggies: Feel free to add other vegetables like sun-dried tomatoes, spinach, or sliced mushrooms along with the broccoli.
· Make it Lighter: Substitute the heavy cream with half-and-half or whole milk mixed with a teaspoon of flour for thickening.
This creamy, garlicky dish is pure comfort in a bowl. Enjoy your delicious creation!