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

Before you start

Before beginning, gather all ingredients and prep them thoroughly. Cut the chicken into uniform, bite-sized pieces to ensure even cooking. Dice the red bell peppers and chop the broccoli into small, manageable florets.

Mince the garlic finely to distribute its flavor evenly throughout the sauce. Cook the penne pasta in a separate pot of salted water until al dente, then drain it, reserving a small amount of pasta water just in case it is needed to adjust the sauce consistency.

Instructions

Searing the Chicken

1. 1Sear the Chicken
   Heat a large skillet over medium-high heat with a drizzle of oil. Add the chicken pieces and cook until golden brown and cooked through, ensuring the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes.
   Look for Chicken is golden brown and no longer pink inside.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan to ensure the chicken sears properly rather than steaming.

The chicken pieces should be golden brown on all sides and cooked through. Ensure the pan is properly heated before adding the meat to avoid steaming. Once done, remove the chicken from the pan and allow it to rest. The fond, or the brown bits left at the bottom of the skillet, should be preserved as it adds significant flavor to the base of the sauce.

Building the Creamy Sauce

2. 2Sauté Vegetables and Prepare Sauce
   In the same skillet, add the broccoli florets and diced red bell peppers. Sauté until tender-crisp. Add the minced garlic and cook until fragrant. Pour in the cheese sauce and bring to a gentle simmer until the sauce is smooth and heated through.
   Look for Sauce coats the back of a spoon.
   Tip Keep the heat low once the sauce is added to prevent it from breaking.

The broccoli and peppers should be bright, vibrant, and tender-crisp. Once the garlic is fragrant, the cheese sauce should be added and allowed to simmer gently. The sauce should look velvety and rich, with a uniform, creamy texture that smells intensely savory and garlicky, signaling it is ready for the pasta.

Tossing and Serving

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 garlic cheese sauce. Serve immediately while warm.
   Look for Pasta is coated in a thick, creamy sauce.
   Tip If the sauce becomes too thick, add a small splash of pasta water to loosen it.

The final mixture should be well-combined, with every piece of pasta and chicken coated in the thick sauce. The colors should be bright and appealing, and the dish should be steaming.

If the sauce is too thick, incorporate a small amount of reserved pasta water. Serve immediately on warmed plates to ensure the sauce stays creamy and does not thicken excessively as it cools.

Common mistakes

A common mistake is overcooking the chicken, which can make it dry and tough. Ensure the skillet is hot enough before adding the meat to get a good sear.

Another error is adding the cheese sauce while the pan is at a rolling boil; high heat can cause the sauce to separate or become grainy. Always reduce the heat to a gentle simmer before stirring in the sauce to ensure it remains smooth, glossy, and perfectly emulsified throughout.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C). The sauce is ready when it is thick enough to coat the back of a spoon and the cheese has fully melted into a smooth, uniform consistency.

The pasta should be tender but still retain a slight bite. The broccoli should be vibrant green and tender-crisp, not soft or mushy. The entire dish should be steaming hot when served, with the sauce clinging well to the penne.

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