If you’ve been craving a dish that brings together cozy, creamy comfort and vibrant, restaurant-worthy flavor, this Tuscan Chicken with Creamy Broccoli Alfredo Penne absolutely belongs in your dinner rotation. Tender chicken, broccoli florets, and sun-dried tomatoes are bathed in a luscious Parmesan Alfredo sauce before being tossed with perfectly cooked penne. Whether you’re serving the family on a busy weeknight or sharing with friends, this meal delights with every single bite and feels like an Italian getaway right from your kitchen.
Ingredients You’ll Need
Let’s take a look at the lineup for this pasta masterpiece! Each ingredient has its own special role, building that classic Tuscan flavor, creamy texture, and gorgeous color that make Tuscan Chicken with Creamy Broccoli Alfredo Penne irresistible.
- Chicken breasts: Splitting the breasts creates perfectly sized, juicy cutlets that cook quickly and soak up all the seasoning.
- Olive oil: For that subtle, velvety richness and beautiful golden sear on the chicken.
- Italian seasoning: This blend adds herby depth and instantly evokes Mediterranean aromas.
- Garlic powder: Layers in warming, savory notes right into the chicken.
- Salt: A necessity for seasoning everything from pasta to chicken and sauce.
- Black pepper: For a gentle, earthy kick that balances the creamy sauce.
- Penne pasta: Its ridges hold all the gorgeous Alfredo, and it stands up well to the hearty chicken and veggies.
- Broccoli florets: Adds bright color, freshness, and a touch of crunch.
- Unsalted butter: Gives the sauce extra silkiness and depth.
- Garlic cloves: Sautéed fresh garlic brings out that classic Italian flavor we all crave.
- Heavy cream: The foundation of Alfredo—ultra-rich, smooth, and indulgent.
- Parmesan cheese: Nutty, salty, and the star of the sauce’s flavor and texture.
- Crushed red pepper flakes (optional): For just a hint of gentle warmth, if you like a bit of heat.
- Sun-dried tomatoes: Chewy, sweet-tart pops of flavor that make the dish unmistakably Tuscan.
- Fresh parsley: A final sprinkle for herby brightness and a touch of color on each plate.
How to Make Tuscan Chicken with Creamy Broccoli Alfredo Penne
Step 1: Season and Sear the Chicken
Start by slicing your chicken breasts horizontally so you have four thin cutlets. Sprinkle them all over with Italian seasoning, garlic powder, salt, and pepper. Warm a big skillet with olive oil over medium heat, then sear the chicken for about 4 or 5 minutes per side, until each piece is golden brown and cooked through. Transfer the beautiful cutlets to a plate and let them rest while you work on the pasta magic.
Step 2: Boil the Penne and Broccoli
While the chicken sizzles, bring a pot of salted water to a boil and cook the penne until nearly al dente (follow your package instructions). When you’re just two minutes away from done, drop those bright broccoli florets in the water. They’ll turn a gorgeous green and be perfectly tender by the time you drain everything. Set your pasta and broccoli aside so they’re ready to soak up that rich Alfredo sauce.
Step 3: Build the Creamy Alfredo Sauce
Place your skillet (no need to wash out those tasty chicken bits!) back on medium heat and melt the butter. Add the minced garlic and let it sizzle for just about a minute until the aroma lets everyone know something amazing is happening. Pour in the heavy cream. Stir gently as it simmers, then slowly add in the Parmesan and red pepper flakes, whisking so the sauce turns silky and cohesive. Drop in your sun-dried tomatoes so they soften and infuse the sauce with big Tuscan flavor.
Step 4: Toss Everything Together
Add your cooked penne and broccoli right to the skillet with the cream sauce. Toss everything thoroughly to coat every noodle and veggie in Alfredo bliss. If the sauce seems a bit thick, splash in extra cream or a spoonful of reserved pasta water until it’s perfectly creamy.
Step 5: Slice Chicken & Serve
Carefully slice your rested chicken and layer it beautifully on top of your creamy penne and broccoli. Sprinkle generously with fresh parsley for that finishing touch, and serve Tuscan Chicken with Creamy Broccoli Alfredo Penne while it’s still warm and luscious!
How to Serve Tuscan Chicken with Creamy Broccoli Alfredo Penne
Garnishes
There’s nothing quite like a handful of freshly chopped parsley, a shower of extra grated Parmesan, or a crackle of black pepper to finish off each serving. These little touches elevate your Tuscan Chicken with Creamy Broccoli Alfredo Penne, making it look as inviting as it tastes.
Side Dishes
If you’re planning a bigger spread, consider setting out some toasted garlic bread or a simple green salad with lemony vinaigrette. Both options beautifully complement the richness of the pasta and leave room for the flavors of your main event to shine.
Creative Ways to Present
For a fun weeknight twist, serve Tuscan Chicken with Creamy Broccoli Alfredo Penne in individual pasta bowls or on a big family-style platter for everyone to grab their own portion. Feeling extra fancy? Drizzle a little olive oil over each plate and add a few sun-dried tomatoes and fresh basil leaves for a restaurant-level look.
Make Ahead and Storage
Storing Leftovers
Leftover Tuscan Chicken with Creamy Broccoli Alfredo Penne keeps well in an airtight container in the fridge for up to 3 days. The sauce may thicken, but a splash of cream or milk works wonders to revive it the next day.
Freezing
If you want to save a batch for later, assemble the dish minus the fresh parsley and freeze in a freezer-safe container. It’s best enjoyed within a month. Thaw in the refrigerator overnight before reheating for best texture.
Reheating
Warm individual portions gently on the stovetop or in the microwave, adding a splash of cream or a spoonful of pasta water to bring back the sauce’s creaminess. Stir occasionally so everything heats evenly and stays silky.
FAQs
Can I use a different pasta shape instead of penne?
Absolutely! While penne’s ridges make it perfect for catching the creamy Alfredo, feel free to swap in rigatoni, fusilli, or even fettuccine noodles for a twist on Tuscan Chicken with Creamy Broccoli Alfredo Penne.
What can I substitute for sun-dried tomatoes?
Roasted red peppers or sautéed spinach offer a delicious alternative if sun-dried tomatoes aren’t your favorite. Both add vibrant color and a new flavor dimension to the dish.
Is there a way to lighten this recipe?
You can use half-and-half in place of heavy cream and reduce the Parmesan slightly to create a lighter Alfredo sauce. You may also increase the veggies for extra volume and freshness.
Can I use pre-cooked or rotisserie chicken?
Definitely! If you’re in a pinch, just shred or slice rotisserie chicken and toss it in with the pasta and broccoli for a speedier Tuscan Chicken with Creamy Broccoli Alfredo Penne.
How can I make this gluten-free?
Simply swap in your favorite gluten-free pasta and ensure that your other ingredients (like Parmesan and sun-dried tomatoes) are certified gluten-free. The sauce and chicken themselves are already naturally gluten-free!
Final Thoughts
This recipe for Tuscan Chicken with Creamy Broccoli Alfredo Penne is pure cozy indulgence—creamy, colorful, and brimming with big flavor thanks to those sun-dried tomatoes and buttery garlic sauce. If you give it a try, be prepared for rave reviews and lots of empty plates. I know you’ll fall in love with just one bite!
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Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Non-Vegetarian
Description
Indulge in a comforting yet elegant meal with this Tuscan Chicken with Creamy Broccoli Alfredo Penne. Tender chicken breasts seasoned to perfection, served on a bed of creamy penne pasta with broccoli, sun-dried tomatoes, and a sprinkle of Parmesan. A delightful Italian-inspired dish that’s perfect for a cozy dinner at home.
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts, halved horizontally
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta:
- 8 ounces penne pasta
- 2 cups small broccoli florets
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1/4 cup chopped fresh parsley
Instructions
- Season the Chicken: Season chicken cutlets with Italian seasoning, garlic powder, salt, and pepper. Sear in a skillet until golden and cooked through.
- Cook the Pasta: Cook penne in salted boiling water, adding broccoli for the last 2 minutes. Drain and set aside.
- Prepare the Sauce: In the same skillet, melt butter, sauté garlic, add heavy cream, Parmesan, and red pepper flakes. Toss in sun-dried tomatoes, pasta, and broccoli.
- Assemble: Slice chicken, place on pasta, and garnish with parsley before serving.
Notes
- You can use spinach instead of broccoli or rotisserie chicken for a quicker meal.
- Add more cream or pasta water to adjust sauce consistency.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 580
- Sugar: 4g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 140mg
