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
Scale
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
