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

Before you start

Before starting, gather all ingredients and equipment. Cook the pasta in salted water and reserve some pasta water. Pat the chicken dry and season with salt and pepper.

Chop the broccoli into small florets and slice the red pepper into thin strips. Mince the garlic.

Have the cream and Parmesan measured and ready. Heat a large skillet over medium-high heat and prepare to sear the chicken.

Instructions

Pasta and Chicken Prep

1. 1Cook the Pasta
   Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
   Look for Penne is tender but still firm to the bite.
   Tip Reserve the pasta water before draining—it helps loosen the sauce later.
2. 2Season the Chicken
   Pat the chicken slices dry with paper towels. Season both sides generously with salt and black pepper.
   Look for Chicken is evenly seasoned.
   Tip Drying the chicken helps it sear golden brown.

The pasta is cooked al dente and drained, with a cup of pasta water reserved. The chicken is sliced and seasoned. The skillet is hot and ready for searing. The kitchen smells of garlic and herbs as the chicken sizzles.

Searing and Sautéing

3. 3Sear the Chicken
   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook without moving for 3-4 minutes until golden brown. Flip and cook another 3-4 minutes until cooked through. Transfer to a plate.
   Look for Chicken is golden on both sides and no longer pink inside.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; cook in batches if needed.
4. 4Sauté the Vegetables
   Reduce the heat to medium. Add the remaining 1 tablespoon olive oil to the skillet. Add the garlic, broccoli, and red bell pepper. Cook, stirring occasionally, for 4-5 minutes until the vegetables are crisp-tender and the broccoli is bright green.
   Look for Vegetables are tender but still have a slight crunch.
   Tip Keep the heat medium to avoid burning the garlic.

The chicken is golden brown on both sides and cooked through. The vegetables are tender and vibrant, with the broccoli bright green and the pepper slightly softened. The garlic is fragrant but not burnt.

Sauce and Assembly

5. 5Make the Cream Sauce
   Pour the heavy cream into the skillet with the vegetables. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the cream slightly thickens.
   Look for Cream is bubbling gently and coats the back of a spoon.
   Tip Do not let the cream boil hard—it may curdle.
6. 6Add the Cheese
   Reduce the heat to low. Sprinkle the Parmesan cheese over the sauce and stir until melted and smooth. Season with salt and pepper to taste.
   Look for Sauce is glossy and thickened.
   Tip Add the cheese off the heat to prevent clumping.
7. 7Combine Everything
   Return the cooked chicken to the skillet. Add the drained penne and toss everything together, adding a splash of reserved pasta water if the sauce is too thick. Cook for 1-2 minutes until everything is heated through and well coated.
   Look for Pasta and chicken are evenly coated in the creamy sauce.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Add pasta water gradually to reach the desired consistency.
8. 8Serve
   Remove from heat. Serve immediately, spooning extra sauce over the top.
   Look for Dish is hot and creamy.
   Tip Garnish with extra Parmesan if desired.

The sauce is creamy and smooth, with the Parmesan fully melted. The chicken and pasta are coated evenly, and the dish looks glossy and inviting. The aroma is rich and savory.

Common mistakes

Avoid overcrowding the pan when searing the chicken, as this lowers the heat and prevents browning. Do not boil the cream vigorously, or it may curdle. Add the Parmesan off the heat and stir until smooth.

If the sauce becomes too thick, add a splash of reserved pasta water to loosen it. Finally, do not overcook the pasta—it will continue to cook slightly when combined with the sauce.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. The sauce should be thick enough to coat the back of a spoon.

The pasta should be al dente—tender but still firm to the bite. The broccoli should be bright green and crisp-tender. Taste and adjust seasoning with salt and pepper before serving.

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