🍳 Preparation
1. Cook the Pasta and Broccoli
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente.
During the last 2 minutes of cooking, add the broccoli florets to the pot. This allows them to cook just until bright green and tender-crisp.
Drain both pasta and broccoli, reserving ½ cup of the pasta water, and set aside.
2. Prepare the Chicken
Pat the chicken pieces dry with paper towels to ensure they sear properly. Season with salt, pepper, garlic powder, and paprika, tossing to coat evenly.
In a large skillet, heat olive oil over medium-high heat. Once the oil is shimmering, add the chicken in a single layer. Cook for 5–6 minutes, turning occasionally, until the pieces are golden brown and cooked through.
Transfer the chicken to a plate and set aside.
3. Make the Garlic Butter Sauce
In the same skillet (don’t wipe it out—you’ll want all those flavorful brown bits), reduce the heat to medium. Add butter and let it melt.
Add the minced garlic and sauté for about 30 seconds, until fragrant and lightly golden—be careful not to burn it.
Pour in the chicken broth and heavy cream, stirring to combine and deglaze the pan. Scrape up any bits of chicken left at the bottom for extra flavor.
Stir in the Parmesan cheese and Italian seasoning, whisking gently until the sauce becomes smooth and creamy. Season with salt and pepper to taste.
4. Combine Everything
Add the cooked chicken, pasta, and broccoli to the skillet. Toss gently until everything is well coated in the creamy garlic butter sauce.
If the sauce feels too thick, add a few tablespoons of the reserved pasta water to loosen it to your desired consistency. Let it simmer for 1–2 minutes so the flavors meld beautifully.
5. Garnish and Serve
Once everything is perfectly coated and heated through, remove the skillet from the heat. Garnish with freshly chopped parsley and a sprinkle of extra Parmesan cheese for a final touch.
Serve hot and enjoy the comforting blend of buttery garlic, creamy sauce, tender chicken, and perfectly cooked pasta.
💡 Tips for Perfect Garlic Butter Chicken with Broccoli and Penne
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Use fresh Parmesan cheese: Pre-grated Parmesan often contains fillers that can make sauces grainy. Freshly grated melts smoothly and adds rich flavor.
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Cook pasta al dente: Slightly firm pasta holds up better when tossed in sauce and won’t become mushy.
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Don’t overcook the broccoli: Add it toward the end of boiling so it stays bright green and crisp-tender, not soggy.
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Deglaze with broth: Those caramelized bits from the chicken add incredible depth to your sauce—don’t skip this step.
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Make it lighter: Substitute half-and-half for heavy cream or use light cream cheese for a slightly tangy twist.
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Spice it up: A pinch of red pepper flakes gives the creamy sauce a lovely kick.
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