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

Tips for success

To elevate the flavor, consider adding a sprinkle of freshly grated parmesan cheese or fresh herbs like parsley right before serving. This adds a layer of depth and freshness that complements the creaminess of the sauce.

If you want to keep the dish light, ensure you do not over-reduce the sauce, as it will continue to thicken slightly as it sits off the heat.

If you are planning to serve this for a crowd, cook the pasta in a large pot of salted water until just before it reaches al dente. This allows the pasta to finish cooking directly in the sauce, absorbing more of the flavor.

Keep a small amount of the starchy pasta water on hand; it is the secret ingredient to achieving a perfectly glossy sauce every time.

Variations

• Spicy Chicken Penne: Add one teaspoon of crushed red pepper flakes to the skillet when sautéing the vegetables to give the dish a pleasant, warming heat that balances the richness of the cream.
• Garden Vegetable Penne: Incorporate sliced zucchini or mushrooms along with the broccoli and peppers to increase the vegetable volume and add earthy notes to the overall flavor profile of the dish.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Reheat

Reheat gently on the stovetop over low heat, adding a splash of water or cream to restore the sauce consistency.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When storing, try to keep the pasta and sauce mixture in a single layer if possible, or stir well before reheating to ensure the sauce redistributes evenly.

Avoid freezing this dish, as the cream-based sauce tends to separate and change texture significantly upon thawing, which can lead to a grainy consistency.

You can prepare the components ahead of time to streamline your evening. Slice the chicken and vegetables, and store them in the refrigerator.

You can also cook the pasta in advance, drain it, and toss it with a tiny amount of oil to prevent sticking. When you are ready to eat, simply sear the chicken, sauté the vegetables, and pull the sauce together in minutes.

Serving ideas

Serve this creamy chicken penne in shallow bowls to showcase the vibrant colors of the broccoli and red peppers. A side of crusty garlic bread is an excellent accompaniment to soak up any remaining sauce. For a complete dining experience, pair it with a crisp side salad featuring a light vinaigrette to cut through the richness of the cream sauce.

When plating, try to ensure each portion has a generous amount of chicken and vegetable pieces. If you enjoy a bit of texture, a light dusting of toasted breadcrumbs or extra cracked black pepper over the top can add a nice finish. Serve while the dish is steaming hot to ensure the best texture and flavor profile for your guests.

Frequently asked questions

Recipe card

Creamy Chicken Penne with Broccoli and Peppers

Prep 10 minCook 15 minRest 3 minTotal 28 minServes 4

Ingredients

• 1 lb chicken breast, cut into strips
• 12 oz penne pasta
• 2 cups broccoli florets
• 1 cup red bell pepper, sliced
• 4 oz cream cheese
• 1/2 cup heavy cream

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

32 g

Carbohydrates

55 g

Fat

30 g

Fiber

3.5 g

Sugar

4 g

Sodium

450 mg

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