Irresistible Creamy Broccoli and Chicken Penne (Ready in 20 Minutes!)
Golden-seared chicken, tender broccoli, and luxuriously creamy penne—all made in one pot with just 20 minutes of work! The ultimate weeknight dinner hack.
Equipment
- Large Skillet
- Pasta pot
- Tongs
Ingredients
Pasta & Vegetables
- 8 oz whole wheat penne
- 12 oz frozen broccoli florets
Chicken & Seasonings
- 1.5 lbs boneless, skinless chicken breasts sliced into 4 cutlets
- 2 tbsp neutral oil canola or avocado
Cream Sauce
- 2 tbsp unsalted butter
- 8 oz sliced mushrooms baby bella or white
- 8 oz cream cheese cubed, room temperature
- 0.75 cup grated Parmesan plus extra for serving
- 2 cloves garlic minced
Instructions
- Preheat oven to 200°F (95°C). Bring a large pot of salted water to boil. Add penne and frozen broccoli, cooking per package directions (about 8 mins). Reserve 2 cups pasta water, then drain.
- Meanwhile, heat oil in large skillet over medium-high. Pat chicken dry, season with salt/pepper, and sear 2-3 mins per side until golden. Transfer to oven.
- In same skillet, melt butter. Sauté mushrooms 5 mins until golden. Add garlic and cook 30 seconds until fragrant.
- Reduce heat to low. Add cream cheese, stirring until melted. Gradually whisk in 1 cup reserved pasta water and Parmesan until smooth.
- Toss sauce with cooked penne and broccoli. Slice chicken and serve over pasta, garnished with extra Parmesan.
Notes
Pro Tips: For extra flavor, deglaze the pan with 1/4 cup white wine after searing chicken. Leftovers keep 3-4 days—reheat with a splash of milk to refresh the sauce.