Creamy Garlic Chicken Pasta

This creamy garlic chicken and broccoli penne delivers restaurant-quality flavor right in your own kitchen. The tender chicken and perfectly cooked vegetables blend beautifully with al dente pasta, all coated in a velvety garlic sauce that will leave you wanting more.

I first made this recipe when my sister stopped by unexpectedly for dinner. She was so impressed she thought I had ordered from an Italian restaurant. Now it's become my go-to dish whenever I need to impress without spending hours in the kitchen.

Ingredients

• Boneless skinless chicken breasts: their lean protein makes this dish satisfying while absorbing all the wonderful flavors
• Penne pasta: the tube shape captures the creamy sauce perfectly look for bronze-die pasta for better sauce adherence
• Broccoli florets: adds color nutrition and a pleasant texture contrast choose bright green heads with tight florets
• Olive oil: use a good quality extra virgin for best flavor
• Butter: creates the rich base for our sauce unsalted allows better seasoning control
• Garlic: fresh cloves provide aromatic depth that powdered versions simply cannot match
• Heavy cream: the key to our velvety sauce choose full-fat for the best texture
• Chicken broth: adds savory depth while thinning the cream slightly
• Parmesan cheese: authentic aged Parmigiano Reggiano will elevate this dish tremendously
• Italian seasoning: this blend offers complex herbal notes in one convenient mix
• Red pepper flakes: optional but adds a gentle warmth that balances the cream
• Fresh parsley: brightens the finished dish with color and freshness

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Step-by-Step Instructions

Cook the Pasta and Broccoli:

Fill a large pot with water and add a generous tablespoon of salt. Bring to a rolling boil over high heat. Add penne and cook according to package directions until just al dente typically 9 to 11 minutes. During the final 2 minutes add your broccoli florets directly to the pasta water. This technique perfectly blanches the broccoli while saving you from washing another pot. Reserve half a cup of pasta water before draining.

Season and Cook the Chicken:

While pasta cooks slice chicken breasts into uniform strips about half an inch thick for even cooking. In a large skillet heat olive oil over medium-high heat until shimmering. Season chicken generously with salt pepper paprika and garlic powder making sure each piece is evenly coated. Place chicken in the hot skillet without overcrowding and cook undisturbed for 5 to 6 minutes until golden. Flip and cook another 5 minutes until internal temperature reaches 165°F. Transfer to a plate and cover loosely with foil.

Create the Velvety Garlic Sauce:

Return the same skillet to medium heat and add butter. Once melted add minced garlic and cook for 30 seconds until fragrant but not browned as burnt garlic turns bitter. Pour in heavy cream and chicken broth whisking constantly to incorporate any flavorful bits from the bottom of the pan. Bring to a gentle simmer then sprinkle in Parmesan cheese while continuously stirring. Add Italian seasoning and red pepper flakes if using. Let the sauce simmer for 3 to 4 minutes until it coats the back of a spoon.

Combine Everything:

Slice the rested chicken into bite-sized pieces. Add the drained pasta broccoli and chicken back to the skillet with the sauce. Gently fold everything together until each piece is thoroughly coated in the creamy sauce. If the sauce seems too thick add a splash of the reserved pasta water to reach your desired consistency. Taste and adjust seasoning with salt and pepper.

Serve and Garnish:

Transfer to warmed plates or a large serving platter. Sprinkle generously with freshly chopped parsley and additional Parmesan cheese. Serve immediately while the sauce is still perfectly creamy and the pasta is warm.

My favorite element of this recipe is the way the garlic infuses throughout the sauce. I discovered that sautéing it in butter rather than oil creates a sweeter more complex flavor profile. This became my signature technique after a cooking class I took in Florence where the chef insisted that proper garlic preparation was the foundation of Italian cuisine.

Storage Solutions

This pasta dish keeps beautifully in airtight containers in the refrigerator for up to 3 days. The sauce will thicken considerably when chilled so when reheating add a splash of milk or cream to restore its silky texture. Heat gently over medium-low heat stirring frequently to prevent the sauce from breaking. Avoid microwaving if possible as it can make the sauce separate and the pasta become rubbery.

Smart Substitutions

This recipe welcomes many adaptations to suit dietary needs or pantry availability. For a lighter version substitute half and half for heavy cream and reduce the butter by half. Gluten free pasta works perfectly just be sure to cook it slightly less than the package directs. For vegetarians simply omit the chicken and increase the broccoli or add sautéed mushrooms which provide a similar umami satisfaction.

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Perfect Pairing Ideas

This creamy pasta pairs beautifully with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. For wine enthusiasts a chilled Pinot Grigio or unoaked Chardonnay complements the creamy sauce without overwhelming the garlic notes. If serving for a special occasion add some garlic bread on the side to soak up every last bit of the delicious sauce.

Frequently Asked Questions

→ How do you ensure juicy chicken for this dish?

To keep the chicken juicy, avoid overcooking it. Sear on medium-high heat for 5-6 minutes on each side until fully cooked, and let it rest before slicing.

→ Can I use a different pasta shape?

Yes! Penne works great, but you can use any short pasta like fusilli, rigatoni, or farfalle to hold the creamy sauce.

→ How do I make the sauce thicker?

To thicken the sauce, simmer it longer to reduce or stir in a sprinkling of all-purpose flour or cornstarch mixed with water.

→ What are alternatives to heavy cream?

For a lighter option, you can swap heavy cream with Greek yogurt, coconut milk, or half-and-half, but note these may slightly alter the flavor and texture.

→ Can I make this dish spicy?

Absolutely! Add more red pepper flakes or try a pinch of Cajun seasoning for a spicier kick to the flavor.

→ What other vegetables can I include?

You can add or substitute vegetables like spinach, mushrooms, zucchini, or bell peppers to customize the dish.