Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe
If you’re craving a restaurant-worthy meal that you can whip up in under an hour at home, Tuscan Chicken with Creamy Broccoli Alfredo Penne is going to be your next obsession. Imagine juicy, perfectly seasoned chicken nestled into a silky alfredo sauce, infused with the sweetness of sun-dried tomatoes, the pop of fresh basil, and bite-sized penne pasta—all tied together with tender-crisp broccoli. This dish is comforting, packed with flavor, and colorful enough to turn any family dinner or weeknight meal into an event. Whether you’re cooking for one or feeding a hungry crowd, Tuscan Chicken with Creamy Broccoli Alfredo Penne delivers on every front.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity—each ingredient has a job to do, whether it’s infusing flavor, adding texture, or making the sauce extra luscious. Here’s what makes the magic happen, and why you’ll love them:
- Penne Pasta: Sturdy enough to hold all that decadent creamy sauce in each bite.
- Olive Oil: Adds savory depth while ensuring the chicken gets a gorgeous golden sear.
- Chicken Breasts: Sliced into cutlets so they cook quickly and stay juicy.
- Italian Seasoning: A blend of herbs that gives the chicken classic Tuscan flavor.
- Paprika: For smoky sweetness and a little rosy color.
- Garlic Powder: Layers in deep, savory notes you expect in Italian comfort food.
- Salt: Enhances and sharpens every other flavor in the pan.
- Black Pepper: Balances the richness with a gentle hint of heat.
- Garlic (fresh, minced): The unmistakable aroma that signals dinner just got delicious.
- Broccoli Florets: Add crunch, color, and a wholesome bite to break up the creamy richness.
- Heavy Cream: The base of that dreamy Alfredo sauce—so velvety you’ll want to lick the spoon.
- Chicken Broth: Lifts the sauce with extra savory flavor and just the right consistency.
- Parmesan Cheese (grated): Melts into the sauce for irresistible nuttiness and body.
- Sun-Dried Tomatoes: Bring intense, tangy-sweet pops that keep each forkful interesting.
- Fresh Basil (chopped): A burst of fresh flavor and color right at the end.
- Butter: Finishes the sauce with extra gloss and depth.
- Additional Parmesan and Basil for garnish: The crowning glory to tie the whole plate together.
How to Make Tuscan Chicken with Creamy Broccoli Alfredo Penne
Step 1: Boil the Pasta
Start by bringing a generously salted pot of water to a rolling boil, then add the penne. Cook until just al dente, according to package directions. Before draining, remember to save about half a cup of the pasta water—this minor step makes all the difference for adjusting your sauce’s consistency later. Drain the pasta and set it aside while you prep the rest.
Step 2: Season and Cook the Chicken
This is where your kitchen begins to smell amazing! Rub the chicken cutlets with Italian seasoning, paprika, garlic powder, salt, and black pepper. Heat olive oil in a large skillet over medium-high. When it shimmers, cook the chicken for 4 to 5 minutes on each side, just until they’re golden outside and cooked through. Set those beauties aside (don’t clean the skillet—you want every bit of those flavorful browned bits for the next step!).
Step 3: Build the Flavorful Base
Lower the heat, melt the butter in the same skillet, and toss in the minced garlic. Stir for about a minute until the garlic is fragrant but not browned. Add broccoli florets, tossing them in the garlicky butter for 3 minutes until they’re bright green and just tender—never mushy!
Step 4: Make the Creamy Alfredo Sauce
Pour in the heavy cream and chicken broth, using a whisk or spatula to scrape up any browned bits from the bottom of the pan. Bring everything to a gentle simmer. Gradually add the Parmesan, stirring until the sauce is silky and smooth. This is where Tuscan Chicken with Creamy Broccoli Alfredo Penne starts to come together in the most mouthwatering way.
Step 5: Finish with Add-Ins and Toss
Stir in the sun-dried tomatoes and fresh basil for those bright, tangy, and herbal notes. Nestle the cooked chicken back into the skillet so it soaks up that creamy goodness. Pour in the penne, tossing gently to coat each piece, adding a splash of reserved pasta water if it needs loosening. Simmer all together for a few final minutes so every component mingles and melds into one luscious dish.
Step 6: Serve and Enjoy
Spoon the Tuscan Chicken with Creamy Broccoli Alfredo Penne onto warm plates. Finish with extra Parmesan and a scattering of fresh basil for a fresh, irresistible finishing touch. Serve hot, and watch everyone rush to the table!
How to Serve Tuscan Chicken with Creamy Broccoli Alfredo Penne
Garnishes
Go big with a final flurry of extra Parmesan cheese and slivers of fresh basil. Not only are these classic Italian toppings beautiful, but they also add fresh aroma and a little extra saltiness that sends Tuscan Chicken with Creamy Broccoli Alfredo Penne over the top.
Side Dishes
This pasta is a superstar on its own, but it pairs beautifully with a crisp green salad or simple roasted vegetables. If you’re feeling indulgent, warm, crusty bread is perfect for mopping up every last bit of Alfredo sauce. You could also serve it with a glass of chilled white wine to channel your inner Tuscan trattoria.
Creative Ways to Present
For a dinner party, try plating individual portions in wide bowls with the chicken artfully fanned on top and the sauce drizzled over everything. Or serve family-style in a big serving dish so everyone can dig in. If you’re looking for something special, a sprinkle of toasted pine nuts or even a swirl of balsamic glaze can give Tuscan Chicken with Creamy Broccoli Alfredo Penne a chef-worthy finish.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge. The pasta and sauce will stay luscious for up to three days, making Tuscan Chicken with Creamy Broccoli Alfredo Penne a killer choice for meal prepping or next-day lunches.
Freezing
While cream sauces can sometimes separate when frozen, you can absolutely freeze this meal if you plan to reheat it gently. Cool portions completely, transfer to freezer-safe containers, and freeze for up to 2 months. Make sure to thaw overnight in the fridge before reheating for the best texture.
Reheating
To revive Tuscan Chicken with Creamy Broccoli Alfredo Penne, reheat gently on the stovetop or in the microwave, adding a splash of milk or chicken broth if the sauce needs a little loosening. Stir occasionally to keep things creamy and prevent sticking—the flavors will taste even richer the next day.
FAQs
Can I use a different type Main Course
Absolutely! While penne holds the sauce beautifully, you can swap in any hearty pasta such as rigatoni, fusilli, or even gluten-free options if needed.
Is there a lighter version of this dish?
Yes! For a lighter spin, substitute half-and-half for the heavy cream or use less cheese. You can also add extra veggies like spinach instead of broccoli for an added boost.
Can I prep any components ahead of time?
Definitely. You can cook the chicken and broccoli a day in advance, then warm them gently and assemble with the fresh sauce and pasta when you’re ready to eat.
Does this recipe work with rotisserie chicken?
Yes! If you’re short on time, shredded rotisserie chicken tossed in with the sauce will still make for a delicious Tuscan Chicken with Creamy Broccoli Alfredo Penne—just warm it through gently so it doesn’t dry out.
Will the sauce thicken as it sits?
It might! Creamy sauces often thicken after a few minutes. If needed, stir in a bit more pasta water or a splash of broth to bring it back to the perfect consistency.
Final Thoughts
Treat yourself to a plate of Tuscan Chicken with Creamy Broccoli Alfredo Penne and discover how easy it is to turn everyday ingredients into something spectacular. It’s a hearty, soulful dish that’s sure to become a favorite in your rotation—don’t be surprised if everyone asks for seconds! Give it a try and let your kitchen fill with the warmth and joy of homemade Italian-American comfort food.
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Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of Tuscan Chicken with Creamy Broccoli Alfredo Penne. This hearty dish combines perfectly seasoned chicken, al dente penne pasta, and a luscious creamy sauce with the freshness of broccoli and sun-dried tomatoes.
Ingredients
Penne Pasta:
- 12 ounces penne pasta
Chicken:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, sliced into cutlets
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
Creamy Alfredo Sauce:
- 1 1/2 cups broccoli florets
- 2 cups heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons butter
- Additional Parmesan and basil for garnish
Instructions
- Cook the Penne: Boil penne pasta until al dente, then drain and set aside.
- Cook the Chicken: Season and cook chicken cutlets until golden brown.
- Prepare the Sauce: Sauté garlic, add broccoli, cream, broth, Parmesan, sun-dried tomatoes, and basil. Simmer until creamy.
- Combine and Serve: Add chicken and cooked penne to the sauce, toss to coat. Serve hot, garnished with Parmesan and basil.
Notes
- You can substitute spinach for broccoli if desired.
- For a lighter option, use half-and-half instead of heavy cream.
- Gluten-free pasta works well in this recipe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 690
- Sugar: 6g
- Sodium: 720mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 155mg
