Creamy Tuscan Chicken and Broccoli Alfredo Penne
Creamy Tuscan Chicken and Broccoli Alfredo Penne is a deliciously rich and satisfying dish that will elevate any family dinner or gathering. This recipe features tender chicken paired with vibrant broccoli and enveloped in a creamy Alfredo sauce that’s packed with flavor thanks to the addition of sun-dried tomatoes and Italian seasoning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 8 oz penne pasta
- 2 cups broccoli florets
- 1 lb boneless, skinless chicken breast
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, drained and chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp butter
Instructions
- Boil salted water in a large pot, add penne pasta, and cook until al dente. In the last 2 minutes, add broccoli florets. Drain and set aside.
- Season chicken with salt, pepper, Italian seasoning, and smoked paprika. Heat olive oil in a skillet over medium heat; cook chicken until golden brown, about 4-5 minutes per side. Remove from skillet.
- In the same skillet, melt butter, sauté garlic and sun-dried tomatoes for 1 minute. Add heavy cream and chicken broth; stir well.
- Gradually mix in cheeses until melted; simmer until sauce thickens.
- Combine cooked pasta, broccoli, and chicken into the sauce; toss gently to coat everything evenly.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 550
- Sugar: 3g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 110mg