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

Before you start

Before starting the burner, organize all ingredients within arm's reach. Chop the broccoli into small, bite-sized florets and slice the red bell pepper into thin strips. Slice the raw chicken breast into uniform pieces, ensuring they are dry to promote a deep golden sear.

Grate the cheese and measure out the heavy cream and pasta. Having everything prepped beforehand prevents the cheese or cream from burning while searching for ingredients during the fast-paced cooking process.

Instructions

Searing the Chicken and Boiling Pasta

1. 1Boil the Pasta
   Bring a large pot of water to a boil. Add the penne pasta and cook according to the package directions until al dente, about 9 to 11 minutes. Drain the pasta, reserving a small cup of the cooking water, and set aside.
   Look for The pasta should be tender but still have a firm bite.
   Tip Do not overcook, as it will soften further in the sauce.
2. 2Sear the Chicken
   Heat a large skillet over medium-high heat. Add the sliced chicken. Cook, stirring occasionally, until the chicken is golden brown and reaches a safe internal temperature of 165°F (74°C), about 6 to 8 minutes. Remove the chicken from the skillet and set aside.
   Look for The chicken should be beautifully browned and no longer pink.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Keep the chicken in the refrigerator until right before cooking to ensure food safety.

At the end of this phase, the chicken is beautifully browned on the outside and cooked through to a safe internal temperature of 165°F (74°C). The penne pasta is boiled to a perfect al dente texture.

The kitchen should smell rich and savory from the seared poultry, and the chicken pieces should look golden and glistening, ready to be set aside briefly while the sauce is constructed.

Building the Creamy Cheese Sauce

3. 3Simmer the Cream
   Reduce the heat to medium. Pour the heavy cream into the same skillet, scraping up any browned bits from the bottom of the pan. Bring the cream to a gentle simmer and let it cook for 2 minutes to thicken slightly.
   Look for The cream should bubble gently around the edges.
   Tip Scraping the pan releases delicious caramelized flavors into the sauce.
4. 4Melt the Cheese
   Whisk the shredded melting cheese into the warm cream. Stir continuously over low heat until the cheese is completely melted and the sauce is smooth, glossy, and velvety.
   Look for The sauce should be cohesive with no lumps of cheese.
   Tip Use freshly grated cheese for the smoothest melt.

The heavy cream and shredded cheese have swirled together into a smooth, thick, and velvety sauce that bubbles gently in the pan. The cheese is fully melted without any graininess or separation. The sauce should coat the back of a spoon smoothly, filling the air with a rich, buttery, and cheesy aroma that signals it is ready for the final additions.

Combining Pasta, Chicken, and Vegetables

5. 5Toss the Pasta and Vegetables
   Add the cooked penne, seared chicken, raw broccoli florets, and sliced red bell peppers to the skillet. Toss everything together in the warm sauce for 2 to 3 minutes until the vegetables are tender-crisp and the pasta is thoroughly coated.
   Look for The broccoli should turn bright green and the sauce should cling to the pasta.
   Tip If the sauce is too thick, stir in a splash of the reserved pasta water.

The completed dish is fully assembled, with the hot penne, seared chicken, broccoli, and red peppers thoroughly coated in the glossy, steaming sauce. The vegetables are tender-crisp and vibrant in color, while the chicken is hot and tender. The entire skillet is steaming, and the sauce clings perfectly to the ridges of the penne without pooling at the bottom.

Common mistakes

One common mistake is boiling the pasta until it is completely soft. Since the penne finishes cooking in the hot cream sauce, it must be drained while still slightly firm to avoid becoming mushy.

Another error is adding cold cream directly to a scorching hot pan, which can cause the dairy to separate or curdle. Always lower the heat slightly before pouring in the cream, and stir constantly to ensure a smooth, stable emulsion.

How to tell it’s done

The dish is perfectly done when the pasta is tender yet retains a slight bite, and the vegetables are cooked but still vibrant and crisp.

Most importantly, the chicken must be cooked to a safe internal temperature of 165°F (74°C), which should be verified using an instant-read thermometer inserted into the thickest piece of poultry. The sauce should be glossy, thick enough to coat the pasta, and steaming hot throughout.

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