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Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 79 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Nut-Free

Description

A hearty and flavorful Tuscan Chicken with Creamy Broccoli Alfredo Penne recipe that combines tender seasoned chicken breasts, al dente penne pasta, fresh broccoli, and a rich Parmesan cream sauce infused with sun-dried tomatoes and spinach. This Italian-American dish is perfect for a satisfying dinner and easy to prepare on the stovetop.

Ingredients

Chicken

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning

Pasta and Vegetables

  • 12 oz penne pasta
  • 2 cups fresh broccoli florets

Sauce

  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 cups baby spinach
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon lemon juice

Instructions

  1. Season the chicken: Pat the chicken breasts dry and season both sides evenly with salt, black pepper, garlic powder, and Italian seasoning to enhance flavor.
  2. Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook until golden brown on both sides and fully cooked through, approximately 6-7 minutes per side depending on thickness. Transfer to a plate and let rest before slicing.
  3. Cook the pasta and broccoli: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Add the fresh broccoli florets to the boiling pasta water during the last 2 minutes of cooking to cook them tender-crisp. Drain the pasta and broccoli, then set aside.
  4. Prepare the sauce: Using the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and chicken broth, stirring to combine. Allow the mixture to come to a gentle simmer.
  5. Add cheese and vegetables: Stir in the grated Parmesan cheese until it melts smoothly into the sauce. Add the chopped sun-dried tomatoes, baby spinach, and crushed red pepper flakes, stirring occasionally until the spinach wilts and the mixture is heated through.
  6. Combine pasta and sauce: Add the cooked penne and broccoli to the skillet, tossing to coat everything evenly in the creamy sauce.
  7. Finish the dish: Slice the rested chicken breasts and arrange them on top of the pasta and sauce. Drizzle with fresh lemon juice to brighten all the flavors. Serve warm and enjoy your delicious Tuscan Chicken with Creamy Broccoli Alfredo Penne.

Notes

  • For a lighter sauce, substitute half of the heavy cream with half-and-half.
  • Frozen broccoli works well too, just add it directly to the pasta water while cooking.
  • Sun-dried tomatoes packed in oil provide the best flavor and texture.
  • Add sautéed mushrooms or artichoke hearts for additional variety and texture.

Find it online: https://slsrecipes.com/tuscan-chicken-with-creamy-broccoli-alfredo-penne-recipe/