If you’re anything like me, you’ve stared into your fridge on a Wednesday evening, wondering if peanut butter toast counts as dinner. Enter: Creamy Broccoli and Chicken Penne. It’s a comforting, one-pot miracle of a meal that brings together juicy chicken, tender broccoli, and perfectly chewy penne, all smothered in a luscious creamy sauce. And best of all? It’s one of those chicken and penne recipes that doesn’t ask for fancy ingredients or a culinary degree.
Table of Contents
Why You’ll Love This Creamy Broccoli and Chicken Penne
This dish checks all the boxes for a winning weeknight dinner with broccoli. It’s:
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- Quick and family-friendly
- Creamy without being overly heavy
- Packed with protein and veggies (hi, mushrooms and broccoli!)
- A great way to sneak some greens past picky eaters
If you’ve been searching for new broccoli and chicken recipes that feel like a hug in a bowl, you’re in the right place.
Ingredients
Here’s what you’ll need and why:
- Whole wheat penne – Adds a little nuttiness and holds onto that creamy sauce like a champ.
- Frozen broccoli – No chopping, no fuss. Just straight-to-the-pot convenience.
- Neutral oil (like canola) – For getting that golden sear on the chicken.
- Boneless, skinless chicken breasts – Sliced thin for quicker cooking and better flavor.
- Unsalted butter – Because everything tastes better with butter.
- Mushrooms – Add earthy depth and meaty texture.
- Garlic – Flavor bomb.
- Cream cheese or neufchâtel – The base of that dreamy sauce.
- Parmesan cheese – Nutty, salty goodness to finish it off.
- Kosher salt & black pepper – The seasoning heroes.
Note: You’ll find the exact measurements in the recipe card below.
How to Make Creamy Broccoli and Chicken Penne
- Boil the pasta and broccoli together in heavily salted water. You’re saving time and dishes—my kind of multitasking.
- Sear the chicken. Get that pan hot and don’t move the chicken too soon. Golden brown = flavor town.
- Check for doneness. Use an instant-read thermometer and pull the chicken between 155–160°F. Pop it in the oven to stay warm while you make the sauce.
- Make the creamy mushroom sauce. Melt butter, sauté mushrooms until golden, toss in the garlic, and then stir in the cream cheese and pasta water. Finish with Parmesan for a velvety sauce.
- Mix everything together. Pasta, broccoli, sauce—toss it all in the same pot. If it’s looking too thick, a splash more pasta water is your friend.
- Slice the chicken and serve over the pasta with extra Parmesan on top (because when is more cheese a bad thing?).
Quick Tips for the Best Creamy Broccoli Pasta
- Don’t skip the sear! That golden crust on the chicken brings tons of flavor.
- Use your pasta water. It’s starchy gold and makes the sauce cling like magic.
- Thin is in. Slicing your chicken into cutlets helps them cook quickly and evenly.
A Little Kitchen Story
I first whipped this up on a rainy Tuesday when I had exactly 30 minutes, two hungry dogs underfoot, and a husband asking, “What’s for dinner?” That first bite was a revelation—and it’s been in our regular dinner rotation ever since. It’s the kind of pasta broccoli recipe that saves the day when you’re juggling a million things but still want something cozy and homemade.
FAQs About This Creamy Broccoli and Chicken Penne
Can I substitute fresh broccoli? Absolutely! Just chop it into small florets and boil it with the pasta for the last 3–4 minutes.
What if I don’t have cream cheese? Neufchâtel works great. You could also use a splash of heavy cream, though it won’t be quite as tangy.
How do I store leftovers? Pop them in an airtight container in the fridge. They’ll keep for 3–4 days and reheat beautifully in the microwave or on the stovetop with a splash of water.
Can I make this vegetarian? Sure! Just skip the chicken and maybe add some extra mushrooms or a can of white beans for protein.
Creamy Broccoli and Chicken Penne isn’t just dinner—it’s your new midweek hero. Whether you’re wrangling kids, emails, or just trying to make it through the week, this dish brings a whole lot of comfort with minimal fuss. Go ahead—make it once, and I guarantee it’ll become one of your go-to chicken with broccoli recipes.
Print
Creamy Broccoli and Chicken Penne
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Creamy Broccoli and Chicken Penne is a comforting, one-pan pasta dish made with tender chicken, hearty broccoli, and a creamy Parmesan sauce. Perfect for busy weeknights.
Ingredients
8 ounces whole wheat penne – adds fiber and holds the sauce well
1 (12-ounce) package frozen broccoli – no chopping needed, just toss it in
2 tablespoons neutral cooking oil (such as canola) – for searing the chicken
2 boneless, skinless chicken breasts (about 1 1/2 pounds), sliced in half into 4 cutlets – cooks evenly and quickly
2 tablespoons unsalted butter – adds richness to the sauce
8 ounces sliced baby bella mushrooms – brings umami depth
2 to 3 large garlic cloves, minced – adds bold flavor
1 (8-ounce) package cream cheese or neufchâtel, cubed – the creamy sauce base
3/4 cup grated Parmesan cheese, plus more for serving – salty, nutty finish
Kosher salt – enhances all the flavors
Freshly ground black pepper – adds a bit of kick
Instructions
1. Preheat oven to 200°F. Bring a large pot of heavily salted water to a boil. Cook penne and frozen broccoli together until pasta is al dente, about 8 minutes. Reserve 2 cups of pasta water, then drain and return to pot.
2. Heat oil in a large skillet over medium-high heat. Pat chicken dry, season one side with salt and pepper, and place seasoned side down in skillet. Season the other side in the pan. Cook undisturbed until deep golden, about 2 minutes, then flip.
3. Check chicken temperature with an instant-read thermometer. Remove from pan when it reaches 155°F to 160°F. Keep warm in oven, tented with foil.
4. Melt butter in the skillet, then add mushrooms. Sprinkle with salt and cook until tender and golden, 7–10 minutes. Stir in garlic and cook for 30 seconds.
5. Add cubed cream cheese and stir until melted and smooth. Gradually whisk in 1 cup of reserved pasta water to create a creamy sauce. Add Parmesan and stir until incorporated.
6. Pour sauce over pasta and broccoli. Toss well to coat, adding more pasta water if needed for creaminess. Season to taste.
7. Slice cooked chicken into strips and serve over creamy penne. Garnish with extra Parmesan if desired.
Notes
Fresh broccoli can be substituted—just chop and add during the last 3–4 minutes of pasta cooking.
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, add a splash of water and warm gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 4g
- Sodium: 490mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 39g
- Cholesterol: 105mg
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