Creamy Chicken Penne with Broccoli and Mozzarella Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are prepped and ready to go. Chop the chicken into uniform bite-sized pieces to ensure even cooking. Wash the broccoli and cut it into small, manageable florets that will cook quickly.

Grate the mozzarella cheese and measure out the creamy pasta sauce. Having everything measured and at hand is critical, as the cooking process moves quickly once the heat is turned on, and having a prepped workspace prevents unnecessary stress during the cooking process.

Instructions

Cooking the chicken and pasta

1. 1Prepare the pasta and chicken
   Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. While the pasta cooks, heat a large skillet over medium-high heat. Add the chicken pieces and cook until browned and no longer pink inside, reaching an internal temperature of 165°F (74°C).
   Look for The chicken should be golden brown and cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Ensure the chicken pieces are uniform in size for even cooking.

The chicken should be golden brown and cooked to 165°F (74°C). The pasta should be al dente, firm to the bite. Ensure the chicken is fully cooked before proceeding to the sauce, as this creates the foundation of flavor for the entire dish. The kitchen should smell like seared chicken.

Simmering the sauce and vegetables

2. 2Simmer the sauce and vegetables
   Lower the skillet heat to medium. Pour in the creamy pasta sauce and bring to a gentle simmer. Add the broccoli florets to the sauce, cover, and cook for three to five minutes until the broccoli is bright green and tender-crisp.
   Look for The sauce should thicken slightly and the broccoli should be vibrant.
   Tip Do not overcook the broccoli, as it will continue to soften slightly when combined with the pasta.

The sauce should be gently simmering and slightly thickened, with the broccoli florets tender-crisp and bright green. Verify that the sauce has not reduced too much before adding the pasta. The mixture should look glossy and well-combined, with the broccoli evenly distributed throughout the skillet.

Melting the cheese

3. 3Combine and melt the cheese
   Drain the cooked penne and add it directly to the skillet with the creamy broccoli mixture. Toss well to coat the pasta evenly in the sauce. Stir in one cup of the mozzarella cheese until melted and smooth. Top with the remaining mozzarella, cover the skillet for one minute, or place under a broiler until the cheese is bubbly and golden.
   Look for The cheese should be completely melted and stringy.
   Tip If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.

The pasta should be fully coated in the sauce, and the cheese should be completely melted, creating long, stretchy strings.

The top layer of cheese should be bubbling and slightly golden if using a broiler. Everything should be hot, creamy, and ready to be served immediately while the cheese is at its peak melt.

Common mistakes

A common mistake is overcooking the pasta before it hits the skillet. Since the penne will continue to cook slightly in the hot sauce, it should be drained while it still has a slight firm bite.

Another mistake is using too much heat for the sauce, which can cause the dairy to curdle or separate. Always maintain a gentle simmer rather than a rolling boil to keep the texture smooth and consistent throughout the entire cooking process.

How to tell it’s done

The dish is done when the pasta is cooked to al dente, the sauce is thick enough to coat the back of a spoon, and the mozzarella cheese is melted and bubbly. The chicken must reach an internal temperature of 165°F (74°C) to be safely consumed.

Use an instant-read thermometer inserted into the thickest piece of chicken to verify the temperature. The broccoli should be tender but still retain a bright green color, indicating it is cooked through without losing its structural integrity.

• Poultry: 165°F (74°C) in the thickest part