Description

This Tuscan Chicken with Creamy Broccoli Alfredo Penne is a comforting, flavorful dish that combines tender seasoned chicken with a rich, cheesy Alfredo sauce, steamed broccoli, and perfectly cooked penne pasta. The sauce blends heavy cream, Parmesan, and mozzarella cheeses, creating a luscious coating for the pasta and veggies. Finished with sun-dried tomatoes and fresh herbs for a pop of color and flavor, this meal is perfect for a satisfying weeknight dinner or entertaining guests.

Ingredients

Scale

For the Chicken

1 lb boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste

For the Pasta and Vegetables

12 oz penne pasta (or any pasta of your choice)
2 cups broccoli florets (steamed or blanched)

For the Alfredo Sauce

3/4 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup chicken broth
2 tablespoons butter
3 cloves garlic, minced
1/4 cup sun-dried tomatoes (optional, for added flavor)

For Garnish

Fresh basil or parsley, chopped (optional)

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Instructions

Prepare the pasta and broccoli: Cook the penne pasta according to the package instructions. During the last 2-3 minutes of cooking, add the broccoli florets directly into the pasta water to steam them. Once cooked, drain both the pasta and broccoli and set them aside.
Cook the chicken: Season the chicken breasts or thighs with Italian seasoning, garlic powder, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside. Once slightly cooled, slice the chicken into strips.
Make the Alfredo sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Pour in the chicken broth and bring it to a gentle simmer. Stir in the heavy cream and cook for 3-4 minutes, stirring frequently, until the sauce thickens slightly.
Add cheeses to the sauce: Reduce the heat to low and stir in the grated Parmesan and shredded mozzarella cheese. Continue cooking and stirring until the cheeses have fully melted and the sauce is smooth and creamy.
Combine pasta and broccoli with sauce: Add the cooked penne pasta and steamed broccoli florets to the skillet with the Alfredo sauce. Toss everything together carefully to ensure the pasta and broccoli are evenly coated with the creamy sauce.
Add chicken and optional sun-dried tomatoes: Place the sliced chicken over the pasta and broccoli mixture. Add sun-dried tomatoes if using. Gently stir to combine all ingredients without breaking up the chicken too much.
Serve: Garnish with freshly chopped basil or parsley if desired. Serve the Tuscan Chicken with Creamy Broccoli Alfredo Penne hot for a delicious and comforting meal.

Notes

For a lighter version, substitute heavy cream with half-and-half or a lighter cream alternative, though the sauce will be less rich.
Sun-dried tomatoes add a tangy sweetness but can be omitted if you prefer a milder flavor.
Ensure not to overcook the broccoli while steaming so it retains a nice crunch and vibrant green color.
This recipe can be made ahead; refrigerate the sauce separately to prevent the cheese from thickening too much before reheating gently on the stovetop.
Using chicken thighs instead of breasts will result in a juicier, more flavorful protein.