Introduction
This dish combines tender chicken, crisp broccoli, and al dente penne pasta in a rich garlic butter cream sauce. It’s an easy weeknight meal that’s comforting, flavorful, and sure to impress the whole family. Every bite bursts with creamy, garlicky goodness!
Ingredients
For the Chicken and Pasta:
2 tablespoons butter
1 tablespoon olive oil
1 lb (450 g) boneless, skinless chicken breasts (cut into bite-sized pieces)
Salt and black pepper (to taste)
1 teaspoon garlic powder
½ teaspoon paprika
8 oz (225 g) penne pasta
2 cups broccoli florets (fresh or frozen)
For the Creamy Garlic Butter Sauce:
3 tablespoons butter
4 cloves garlic (minced)
1 cup heavy cream
½ cup chicken broth
¾ cup grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes (optional)
Salt and pepper, to taste
For Garnish:
Fresh parsley (chopped)
Extra Parmesan cheese
Instructions
Cook the pasta and broccoli:
Bring a large pot of salted water to a boil.
Add the penne pasta and cook until al dente according to package directions.
During the last 2 minutes, add broccoli florets to the same pot.
Drain and set aside.
Cook the chicken:
In a large skillet, heat butter and olive oil over medium heat.
Season the chicken pieces with salt, pepper, garlic powder, and paprika.
Add to the skillet and cook until golden and cooked through (about 6–8 minutes).
Remove from the pan and set aside.
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