Creamy Chicken Penne with Broccoli and Peppers

This creamy chicken penne with broccoli and red peppers brings together golden seared chicken, al dente pasta, and a luscious Parmesan cream sauce in one skillet. It’s the kind of dinner that feels indulgent but comes together quickly on a busy weeknight.

The sauce is rich and velvety, coating every piece of chicken and vegetable, while the broccoli adds a fresh pop of color and texture. With just a handful of ingredients and about 30 minutes, this dish delivers restaurant-quality comfort right at home.

A creamy pasta dinner is always a crowd-pleaser, and this version is no exception. Tender chicken breast slices are seared until golden, then simmered in a silky sauce made with heavy cream and Parmesan. Broccoli and red bell pepper add color, crunch, and a hint of sweetness.

The penne soaks up the sauce beautifully, making every forkful satisfying. This recipe is perfect for weeknights when you want something hearty and delicious without a long list of steps. It’s a complete meal in one pan, with minimal cleanup and maximum flavor.

Ingredients

Why this recipe works

The method here builds layers of flavor. Searing the chicken first creates a golden crust that adds depth to the dish. Then, the same skillet is used to sauté the vegetables, picking up those tasty browned bits.

Finally, the cream and cheese are added, creating a sauce that’s rich and balanced. Cooking the pasta separately ensures it stays al dente and doesn’t become mushy, while the reserved pasta water helps adjust the sauce consistency.

Using heavy cream and Parmesan gives the sauce a luxurious texture that clings to the pasta. Broccoli and red peppers are cooked just until crisp-tender, so they retain their vibrant color and slight crunch.

The result is a harmonious combination of creamy, savory, and fresh. This method is forgiving and easy to follow, making it a reliable go-to for any home cook.

Notes and substitutions

Choose boneless skinless chicken breasts and slice them evenly so they cook quickly and stay juicy. Heavy cream is essential for the sauce—half-and-half won’t be as rich. Parmesan should be freshly grated for the best melt and flavor. Broccoli florets and red bell pepper add color and texture; feel free to use other vegetables like zucchini or spinach if desired.

Penne is a classic choice, but any short pasta works. For a lighter version, substitute half-and-half and add a teaspoon of cornstarch to thicken. If you prefer more heat, add a pinch of red pepper flakes when sautéing the garlic. The recipe is flexible—adjust the amount of vegetables to your liking.

• Heavy cream: Half-and-half or whole milk mixed with a little flour for thickening (the sauce will be lighter).
• Penne pasta: Any short pasta shape like fusilli, rigatoni, or farfalle works well.
• Chicken breasts: Boneless skinless chicken thighs can be used; cook them a few minutes longer until they reach 165°F (74°C).
• Broccoli florets: Frozen broccoli (thawed) or cauliflower florets can be used.

Equipment

• Large pot for pasta
• Large skillet or sauté pan
• Wooden spoon or spatula
• Colander
• Chef's knife
• Cutting board
• Measuring cups and spoons