Chicken Broccoli Penne Recipe: Garlicky Cream Sauce With Al Dente Pasta

This dish brings restaurant-quality flavor to your weeknight table with minimal effort. The combination of tender chicken, crisp broccoli, and al dente penne in a rich cream sauce creates a meal that satisfies every time.

I’ve refined this recipe over years of professional cooking, focusing on balance—garlic adds depth without overpowering, while the cream sauce clings perfectly to each bite. The key is cooking the pasta and chicken simultaneously to save time.

What sets this apart is the texture contrast: the broccoli stays vibrant and slightly crisp, the chicken remains juicy, and the penne holds its bite. It’s a dish that feels indulgent but comes together in under 30 minutes.

Serve it straight from the pan for a meal that’s both comforting and impressive. Here’s how to make it.

Ingredients for Chicken Broccoli Penne

Tender chicken, crisp broccoli, and penne swim in a garlicky cream sauce. Restaurant quality at home.

The chicken matters here. Boneless, skinless breasts stay juicy when cooked quickly over high heat—thighs work too but dark meat has a different bite. I grab mine from Whole Foods when they’re on sale, but any supermarket brand is fine. For the pasta, De Cecco or Barilla penne hold their shape best (worth the extra minute to check). Broccoli should be bright green with tight florets—skip anything with yellowing edges.

No heavy cream? Whole milk plus a splash of half-and-half gets you close. Out of Parmesan? Pecorino Romano has more punch, so use less. The garlic is non-negotiable though—fresh cloves only. No broccoli? Asparagus or green beans work in a pinch. The flour thickens the sauce, but cornstarch at half the amount is a good gluten-free swap.

Leftovers reheat beautifully—toss with a splash of broth to loosen the sauce. Keeps 4-5 days in the fridge, freezes for 3 months. I portion into single servings for easy lunches.

Step-by-Step Instructions for Chicken Broccoli Penne

Here’s how to nail this dish with perfect texture and flavor every time.

Step 1: Cook the Penne Al Dente

Bring a large pot of water to a rolling boil and salt it generously. Add the 12 oz penne pasta and cook according to package directions until it’s just shy of al dente—about 1 minute less than the suggested time.

You want the pasta slightly firm because it’ll finish cooking in the sauce later. Reserve ½ cup of the pasta water before draining—this starchy liquid is crucial for adjusting the sauce consistency. Drain the pasta but don’t rinse it; the surface starch helps the sauce cling beautifully.

Step 2: Sear the Chicken and Broccoli

While the pasta cooks, heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the 1.5 lb boneless skinless chicken breasts (cut into bite-sized pieces) and season with 1 tsp kosher salt, 0.5 tsp black pepper, 1 tsp dried oregano, and 0.25 tsp red pepper flakes.

Sear the chicken for 5-6 minutes until golden brown and cooked through. Remove the chicken and set aside. In the same skillet, add the 4 cups broccoli florets and sauté for 3-4 minutes until they turn bright green and slightly tender. Remove and set aside with the chicken.

Step 3: Create the Garlicky Cream Sauce

In the same skillet, melt 2 tbsp of the 3 tbsp unsalted butter over medium heat. Add the minced 4 cloves garlic cloves and sauté for 30 seconds until fragrant. Stir in the 2 tbsp all-purpose flour to form a roux, cooking for 1 minute to remove the raw flour taste.

Slowly whisk in the 1.5 cups heavy cream and 1 cup chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon. Stir in the remaining 1 tbsp unsalted butter and the 0.5 cup parmesan cheese until smooth and creamy.

Step 4: Combine and Finish

Add the cooked penne, chicken, and broccoli to the skillet with the sauce. Toss everything together gently, adding reserved pasta water 1 tbsp at a time if the sauce is too thick. You want it to cling to the pasta and veggies without being soupy.

Let the mixture heat through for 2-3 minutes on low heat, stirring occasionally. Taste and adjust seasoning if needed. The pasta should be perfectly al dente, the chicken tender, and the broccoli vibrant with a slight bite. Serve immediately while hot, with extra parmesan if desired.

Flavor Customization for This Recipe

Spice It Up

For heat lovers, add ½ tsp cayenne pepper to the sauce while it simmers. I learned this trick from a Charleston pitmaster—just enough to warm your palate without overwhelming the creamy base. A pinch of smoked paprika adds depth too.

Lemon Zest Brightness

The cream sauce can be rich, so I often finish mine with 1 tsp lemon zest and a squeeze of juice. This Southern trick cuts through the heaviness beautifully. Add it right before serving for maximum freshness.

Cheesy Upgrades

Swap ½ cup Parmesan for pepper jack cheese to add a subtle kick. Or try Gouda for a nuttier flavor. I discovered this in Atlanta—local markets often have great artisanal options. 🧀

Herb Infusions

Stir 1 tbsp fresh rosemary or thyme into the sauce while cooking. I grow these in my Georgia garden—the aroma alone makes it worth it. Remove stems before serving for a cleaner presentation.

Umami Boost

Add 2 tsp soy sauce to the cream sauce for an umami punch. This trick from my CIA days works surprisingly well. Alternatively, 1 tbsp sun-dried tomatoes (chopped) adds a sweet-tangy depth.

Creamy Variations

For a lighter version, replace ½ cup heavy cream with ½ cup whole milk. The texture changes slightly but the flavor remains rich. I do this when I want a meal that feels a bit more virtuous. ✨

Frequently Asked Questions