Creamy Chicken Penne with Broccoli and Mozzarella Tips, FAQ & printable recipe

Tips for success

To elevate the flavor, consider adding a pinch of red pepper flakes when heating the sauce. This introduces a subtle heat that cuts through the richness of the cream and balances the sweetness of the broccoli.

Additionally, a squeeze of fresh lemon juice added right before serving can brighten the entire dish, providing a necessary acidity that makes the flavors pop and prevents the meal from feeling too heavy or one-dimensional.

If the sauce appears too thick after tossing with the pasta, do not add more sauce, as this can make the dish greasy. Instead, reserve a small amount of the starchy pasta water before draining the noodles. Adding a tablespoon or two of this water to the skillet will help emulsify the sauce, creating a glossy, restaurant-quality finish that clings perfectly to the penne without making the dish overly rich or heavy.

Variations

• Spicy Chicken Penne: Add one tablespoon of red pepper flakes during the sauce heating step for a noticeable kick that balances the creaminess of the sauce.
• Sun-Dried Tomato Version: Stir in one-half cup of chopped sun-dried tomatoes along with the broccoli for a tangy, concentrated tomato flavor that complements the mozzarella.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the sauce and mozzarella may separate and change texture upon thawing.

Reheat

Reheat in a skillet over low heat with a splash of water, stirring until warmed through, or microwave in 30-second intervals until hot throughout.

Allow any leftovers to cool at room temperature for no more than 2 hours, then transfer them to an airtight container and store in the refrigerator. To prevent the pasta from becoming too soft, avoid reheating it for too long. If the sauce has thickened significantly in the fridge, add a small splash of water or milk when reheating to bring back the desired creamy consistency. Consume within three days for the best quality.

While this dish is best served fresh, the components can be prepped ahead of time to save effort. The chicken can be cut and the broccoli florets prepared and stored in the refrigerator up to 24 hours in advance.

The sauce can be made partially, but it is recommended to combine the pasta and cheese at the time of serving to ensure the mozzarella maintains its ideal, stringy texture. Reheating the entire pre-assembled dish can lead to a loss of the creamy sauce quality.

Serving ideas

Serve this creamy chicken penne immediately while it is piping hot and the cheese is still perfectly melted. Use a large serving spoon to ensure every portion gets a generous amount of chicken, broccoli, and that signature cheesy sauce.

A shallow pasta bowl is ideal for serving, as it helps retain the heat of the dish and makes it easier to mix the components while eating. The presentation should highlight the vibrant green of the broccoli against the golden, creamy sauce.

Accompany this meal with a simple side salad of crisp greens tossed in a light vinaigrette to provide a refreshing contrast to the richness of the pasta. A piece of crusty garlic bread is also an excellent addition for scooping up any remaining sauce left in the skillet.

Ensure the table is set with warm plates to help keep the pasta at the perfect temperature throughout the meal, allowing guests to enjoy every bite from start to finish.

Frequently asked questions

Recipe card

Creamy Chicken Penne with Broccoli and Mozzarella

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 1 lb penne pasta
• 1 lb chicken breast, cut into bite-sized pieces
• 2 cups broccoli florets
• 2 cups shredded mozzarella cheese
• 1 cup creamy pasta sauce

Instructions

1. 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).
2. 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.
3. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

62 g

Fat

28 g

Fiber

4 g

Sugar

5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.