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

Before you start

Before you begin, ensure that all your ingredients are measured and ready to go. Chop the chicken into even, bite-sized pieces and set them aside. Cut the broccoli into small, manageable florets and chop the peppers into uniform pieces.

Grate the cheese using a fine grater to ensure it melts seamlessly into the sauce. Bring a large pot of water to a rolling boil and have your colander ready for draining the pasta. Having everything prepped in advance allows for a smooth, stress-free cooking experience.

Instructions

Searing Chicken and Vegetables

1. 1Prepare the Chicken and Vegetables
   Cook the bite-sized pieces of chicken in a large skillet over medium-high heat. Cook the chicken, stirring occasionally, until it reaches an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the pan and set it aside on a plate. In the same skillet, add the broccoli and chopped peppers. Sauté the vegetables for about 5 minutes until they are tender-crisp, then remove them from the pan.
   Look for The chicken should be golden brown and cooked through, while the vegetables should be bright and slightly softened.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Ensure the chicken pieces are uniform in size to promote even cooking across all pieces.

The chicken should be golden brown on all sides and cooked through, while the broccoli and peppers should be vibrant in color and just tender. The pan should have some flavorful browned bits on the bottom, which are crucial for the next phase of the sauce preparation.

Preparing the Cheese Sauce

2. 2Create the Creamy Sauce
   Lower the heat to medium in the same skillet. Add the cheese and allow it to melt into a smooth, thick, and velvety consistency. If the sauce becomes too thick, add a tablespoon of reserved pasta water to adjust the consistency to your preference.
   Look for The sauce is ready when it coats the back of a spoon and the cheese has fully melted into a smooth, velvety texture.
   Tip Stir constantly while the cheese melts to prevent any clumping or uneven melting in the sauce.

The sauce should be smooth, thick, and have a rich, glossy appearance. It should coat the back of a spoon without running off immediately. The cheese should be completely melted, and the sauce should smell aromatic and creamy, indicating it is ready to receive the pasta and protein.

Tossing and Final Assembly

3. 3Combine and Serve
   While preparing the sauce, cook the penne in a large pot of boiling water according to the package directions until al dente. Drain the pasta, reserving a small amount of the cooking water. Add the cooked penne, the sautéed chicken, and the broccoli and pepper mixture back into the skillet with the cheese sauce. Toss everything together until well combined and the pasta is thoroughly coated. Allow the dish to rest for 5 minutes before serving.
   Look for The pasta should be fully coated in the thick, creamy sauce and the ingredients should be heated through uniformly.
   Tip Letting the pasta rest briefly after tossing allows the sauce to thicken slightly and adhere better to the noodles.

The pasta should be perfectly coated in the thick cheese sauce, with the chicken and vegetables evenly distributed throughout.

The dish should appear cohesive, with a consistent texture and a pleasant, velvety sheen that makes the entire meal look inviting and ready to be served immediately.

Common mistakes

A common mistake is overcrowding the skillet when browning the chicken, which causes the meat to steam rather than sear, leading to a loss of flavor. Always cook the chicken in batches if your pan is small.

Another error is adding the cheese while the pan is at too high a heat; this can cause the sauce to break and become oily. Keep the heat at a gentle simmer when incorporating the cheese to maintain a smooth and stable emulsion.

How to tell it’s done

The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C) as measured by a meat thermometer inserted into the thickest part of the piece.

The sauce is ready when it is thick enough to coat the back of a spoon and the pasta is al dente, meaning it has a slight, pleasant bite to it. If the sauce seems too thin, let it simmer for an extra minute to reduce and thicken further.

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