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

Before you start

Before starting, ensure all ingredients are prepped and ready to go. Wash and dry the broccoli, cutting the florets into bite-sized pieces. Slice the red bell peppers into thin strips.

If the chicken is not already sliced, cut it into uniform strips to ensure it cooks evenly in the skillet. Have your cream, cream cheese, and cooked penne pasta measured and nearby, as the cooking process moves quickly once the heat is turned on.

Instructions

Searing the Protein

1. 1Sear the Chicken
   Heat a large skillet over medium-high heat. Add the chicken strips and sear until golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside to rest for at least 3 minutes.
   Look for Chicken should be golden brown on the outside and opaque throughout.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan to ensure the chicken sears rather than steams.

The chicken should sound like it is vigorously sizzling the moment it hits the pan. Look for a deep, golden-brown color on the edges of the strips. Once they are opaque and reach the required temperature, remove them promptly to prevent them from drying out, leaving the flavorful browned bits in the bottom of the skillet for the sauce.

Creating the Creamy Base

2. 2Prepare the Sauce and Vegetables
   In the same skillet, add the broccoli florets and sliced red peppers. Sauté until they are tender-crisp. Pour in the heavy cream and stir in the cream cheese, whisking gently until the cheese melts and the sauce becomes smooth and glossy.
   Look for The sauce should be thick enough to coat the back of a spoon.
   Tip If the sauce becomes too thick, add a small splash of pasta water to loosen it.

As the broccoli and peppers sauté, they should soften and release a pleasant aroma. When the heavy cream and cream cheese are introduced, the skillet will transform into a rich, velvety environment. Watch as the cheese melts; the sauce should bubble gently and thicken until it reaches a consistency that easily coats the back of your wooden spoon.

Final Assembly

3. 3Combine and Serve
   Add the cooked penne pasta and the seared chicken back into the skillet. Toss everything together until the pasta is thoroughly coated in the creamy sauce and everything is heated through.
   Look for The dish should be piping hot with a glossy, uniform coating on the pasta.
   Tip Serve immediately while the sauce is at its creamiest consistency.

The final stage involves bringing all components together. The pasta should be al dente, providing a firm bite against the creamy sauce.

As you toss the ingredients, the colors of the red peppers and green broccoli should pop against the white cream sauce, creating a visually appealing and cohesive meal that is ready to be plated and served immediately.

Common mistakes

A common mistake is overcrowding the skillet when searing the chicken, which leads to steaming instead of browning. Always work in batches if necessary.

Another error is overcooking the broccoli; it should be added at the right moment so it retains a slight crunch. Finally, ensure the heat is lowered once the cream and cream cheese are added, as high heat can cause the dairy to curdle or the sauce to break.

How to tell it’s done

The dish is finished when the sauce is glossy and coats the pasta evenly. The chicken must reach an internal temperature of 165°F (74°C) to be safely consumed. The broccoli should be bright green and tender-crisp.

If you notice the sauce separating, simply stir in a tablespoon of warm water to emulsify the fats back into the mixture, resulting in a smooth, professional finish.

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