Instructions
Bring a large pot of salted water to a boil. Cook the penne until al dente. In the last 2 minutes of cooking, add the broccoli. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, paprika, and garlic powder. Sear for 5–6 minutes on each side until golden and fully cooked. Remove from the skillet and set aside.
In the same skillet, melt the butter and sauté the garlic until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Add the Parmesan cheese, Italian seasoning, and red pepper flakes. Let it simmer until the sauce thickens.
Return the pasta, broccoli, and chicken to the skillet. Toss until everything is coated in the creamy sauce.
Sprinkle with fresh parsley and extra Parmesan. Serve warm and enjoy.
Notes
- Enhance the flavor by marinating the chicken with lemon juice and a splash of soy sauce for 15 minutes before cooking.
- For a lighter option, substitute heavy cream with Greek yogurt or coconut milk.
- Add more red pepper flakes or Cajun seasoning for extra spiciness.
Tools You’ll Need
- Large pot
- Large skillet
- Knife
- Cutting board
- Spatula
