Creamy Chicken and Broccoli Penne Pasta

Ingredients

• 300g (10.5 oz) Penne pasta
• 2 large boneless, skinless chicken breasts (approx. 500g or 1.1 lbs), cut into bite-sized strips or chunks
• 1 medium head of fresh broccoli, cut into bite-sized florets
• 3–4 cloves garlic, minced (divided)
• 2 tbsp butter
• 1 tbsp olive oil (for cooking chicken and base sauce)
• Salt & Pepper to taste
• 2 tbsp chopped fresh parsley (or basil), plus extra for garnish
• 1 cup (240ml) heavy cream (Double Cream)
• ½ cup (120ml) chicken broth (Stock)
• ½ cup Parmesan cheese, freshly grated
• A pinch of red pepper flakes (optional, for a hint of heat)
• ½ tsp dried Italian herbs (or oregano/thyme)

Recommended Tools

• Large pot
• Large skillet or pan
• Colander
• Plate

Instructions

1. Bring a large pot of heavily salted water to a boil, add the penne pasta, and cook according to package directions until just al dente.
2. In the last 2–3 minutes of pasta cooking time, add the broccoli florets to the same pot and cook until bright green and just tender.
3. Drain the pasta and broccoli together, reserving about ½ cup of the starchy pasta cooking water, and set aside.
4. Season the chicken pieces generously with salt, black pepper, and half of the minced garlic.
5. Heat 1 tbsp of olive oil in a large skillet or pan over medium-high heat, add the chicken, and cook until golden brown on all sides and fully cooked through (about 5–7 minutes).
6. Remove the chicken from the pan and set aside on a plate.
7. Reduce the heat to medium, melt the remaining 2 tbsp of butter in the same skillet, add the rest of the minced garlic, and sauté for 1 minute until fragrant.
8. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes to reduce slightly.
9. Lower the heat to medium-low and whisk in the heavy cream, grated Parmesan cheese, and dried herbs until smooth.
10. Return the seared chicken back to the creamy sauce, then add the drained pasta and broccoli to the skillet.
11. Gently toss everything until well combined and coated in the sauce, adding a splash of the reserved pasta cooking water if needed to reach your desired consistency.
12. Garnish with fresh parsley and serve immediately with extra Parmesan on the side.