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

Tips for success

For the best sear, make sure the chicken is dry before adding to the hot pan. Do not move it too soon—let it develop a golden crust.

Use a large skillet to avoid crowding, and if needed, cook the chicken in batches. This ensures even browning and juicy meat.

When making the sauce, keep the heat low after adding the cheese to prevent curdling. If the sauce thickens too much, add a splash of pasta water. Taste and adjust seasoning at the end. Serve immediately for the creamiest texture.

Variations

• Add Mushrooms: Sauté 8 oz sliced mushrooms with the vegetables for an earthy flavor. They will release moisture, so cook until the liquid evaporates before adding the cream.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes with the garlic for a subtle heat. For more spice, use a pinch of cayenne in the sauce.
• Lighter Version: Replace the heavy cream with half-and-half and add 1 tablespoon of all-purpose flour when sautéing the vegetables to thicken the sauce.
• Different Protein: Use sliced Italian sausage instead of chicken. Brown the sausage in the skillet, then proceed with the recipe; ensure it reaches 160°F (71°C).

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. The sauce may thicken; add a splash of milk or pasta water when reheating.

Freezer

Freeze in an airtight container for up to 2 months.

Reheat

Reheat in a skillet over medium-low heat, adding a splash of milk or pasta water to loosen the sauce. Stir frequently until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon cooling; add a splash of milk or pasta water when reheating.

The components can be prepared ahead: cook the pasta and chicken, and chop the vegetables. Store them separately in the refrigerator.

When ready to serve, reheat the chicken and vegetables in a skillet, add the cream and cheese, then toss with the pasta.

Serving ideas

Serve this creamy chicken penne hot, straight from the skillet. It’s a complete meal on its own, but a simple green salad or garlic bread makes a great side.

The creamy sauce pairs well with a crisp white wine like Pinot Grigio or Sauvignon Blanc.

For a more substantial dinner, top with extra Parmesan and a sprinkle of red pepper flakes.

Leftovers are excellent for lunch the next day—just reheat gently. This dish is best enjoyed fresh, as the sauce is at its creamiest right after cooking.

Frequently asked questions

Recipe card

Creamy Chicken Penne with Broccoli and Peppers

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 12 oz penne pasta
• 1 1/2 lb boneless skinless chicken breasts, sliced
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Black pepper to taste

Instructions

1. 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.
2. Pat the chicken slices dry with paper towels. Season both sides generously with salt and black pepper.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Remove from heat. Serve immediately, spooning extra sauce over the top.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

42 g

Carbohydrates

58 g

Fat

32 g

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