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
Scale
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
