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Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe

Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe
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4.8 from 17 reviews

Indulge in the rich flavors of Tuscan Chicken with Creamy Broccoli Alfredo Penne. This hearty dish combines perfectly seasoned chicken, al dente penne pasta, and a luscious creamy sauce with the freshness of broccoli and sun-dried tomatoes.

Ingredients

Units Scale

Penne Pasta:

  • 12 ounces penne pasta

Chicken:

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, sliced into cutlets
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cloves garlic, minced

Creamy Alfredo Sauce:

  • 1 1/2 cups broccoli florets
  • 2 cups heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons butter
  • Additional Parmesan and basil for garnish

Instructions

  1. Cook the Penne: Boil penne pasta until al dente, then drain and set aside.
  2. Cook the Chicken: Season and cook chicken cutlets until golden brown.
  3. Prepare the Sauce: Sauté garlic, add broccoli, cream, broth, Parmesan, sun-dried tomatoes, and basil. Simmer until creamy.
  4. Combine and Serve: Add chicken and cooked penne to the sauce, toss to coat. Serve hot, garnished with Parmesan and basil.

Notes

  • You can substitute spinach for broccoli if desired.
  • For a lighter option, use half-and-half instead of heavy cream.
  • Gluten-free pasta works well in this recipe.

Nutrition

Find it online: https://easy-tapas-recipes.com/tuscan-chicken-with-creamy-broccoli-alfredo-penne-recipe/