Creamy Chicken Penne with Broccoli Skillet

Few things satisfy hunger quite like a hot, bubbling pasta bake fresh from the oven. This creamy chicken penne with broccoli skillet combines tender chicken, vibrant vegetables, and a rich cream sauce under a thick blanket of gooey melted mozzarella. It is the ultimate comfort food that comes together quickly in a single oven-safe skillet, making it perfect for busy weeknights.

This recipe delivers a restaurant-quality pasta dish right in the comfort of the home kitchen. By searing the chicken first, the skillet develops deep, savory flavors that are then lifted into the velvety cream sauce.

Adding fresh broccoli florets right into the pasta water during the final minutes of boiling saves time and keeps the vegetable bright green and tender-crisp. The final bake in the oven melts the mozzarella into a glorious, stretchy topping that ensures every single bite is rich, cheesy, and incredibly satisfying.

Ingredients

Why this recipe works

Searing the chicken pieces over high heat caramelizes the exterior, locking in moisture and creating a flavorful crust on the meat. This process leaves behind delicious browned bits, known as fond, on the bottom of the skillet. When the heavy cream is added, it deglazes these caramelized bits, infusing the cream sauce with a deep, savory chicken flavor that cannot be replicated. The cream then reduces gently, clinging perfectly to the ridged penne pasta.

Boiling the broccoli florets directly with the penne pasta during the final two minutes of cooking is a highly efficient technique. It parboils the broccoli to a vibrant green, tender-crisp texture without requiring an extra pot or steamer.

This ensures the broccoli retains its beautiful color and bite during the final bake, preventing it from turning mushy or watery, which would otherwise dilute the rich, velvety cream sauce. The pasta ridges also catch the thick sauce beautifully.

Notes and substitutions

For the best results, use high-quality block mozzarella and shred it by hand. Pre-shredded cheese is often coated with anti-caking agents like potato starch, which prevents it from melting smoothly and can result in a grainy texture.

Freshly grated mozzarella melts into a perfectly gooey, stretchy blanket over the pasta. Heavy cream is essential for this recipe; substituting milk or half-and-half without a stabilizer will cause the sauce to break and become watery during the baking process.

An oven-safe skillet, such as a heavy stainless steel pan, is the ideal vessel for this dish. It allows for seamless transitions from searing the chicken on the stovetop to simmering the sauce, tossing the pasta, and finally baking the dish in the oven.

If an oven-safe skillet is unavailable, the ingredients can be transferred to a standard nine-by-thirteen-inch baking dish before topping with cheese and baking. This ensures a beautiful presentation at the table.

• heavy cream: half-and-half mixed with a tablespoon of cornstarch for a slightly lighter sauce
• penne pasta: rotini, rigatoni, or any medium-cut pasta shape

Equipment

• Large pot
• Colander
• Large oven-safe skillet
• Tongs
• Wooden spoon
• Measuring cups
• Chef's knife