Creamy Chicken Penne with Broccoli & Red Peppers
A delicious one-dish meal featuring tender chicken, fresh broccoli, red peppers, and a rich creamy sauce with penne pasta, perfect for busy weeknights or special occasions.
Ingredients
Pasta and Vegetables
- 12 oz penne pasta Cook according to package instructions.
- 2 tbsp olive oil For cooking the chicken.
- Salt & pepper, to taste For seasoning.
- 2 cups broccoli florets Fresh broccoli.
- 1 red bell pepper sliced Add to skillet.
Sauce and Chicken
- 1 lb chicken breast, diced Cook until browned and cooked through.
- 1 cup heavy cream For the creamy sauce.
- 1 cup grated Parmesan cheese For flavor and creaminess.
- 1 tsp garlic powder For seasoning.
- 1 tsp Italian seasoning For additional flavor.
Instructions
Preparation
- Cook the penne pasta according to package instructions, drain, and set aside.
Cooking
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through. Season with salt and pepper.
- Add broccoli and red pepper to the skillet, cooking until tender.
- Stir in the heavy cream, Parmesan cheese, garlic powder, and Italian seasoning. Cook until the sauce thickens.
- Combine the cooked penne with the creamy chicken mixture and mix well. Serve hot.
Notes
Garnish with extra grated Parmesan cheese or a sprinkle of fresh parsley. Pairs well with a side salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2 months.