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

Tips for success

To elevate the flavor of the cream sauce, consider saving a splash of the pasta cooking water before draining. If the sauce becomes too thick after tossing the penne and vegetables, adding a tablespoon or two of this starchy water will loosen the sauce while maintaining its silky, emulsified texture.

Additionally, ensure the skillet is sufficiently hot before adding the chicken to get that crucial golden sear, which locks in flavor and prevents the meat from steaming.

When preparing the broccoli, cut the florets into very small, uniform pieces. This ensures they cook through quickly and evenly when tossed into the hot sauce, eliminating the need to boil them beforehand.

If you prefer softer vegetables, you can steam the broccoli for one minute before adding it to the skillet, but keeping them raw preserves their bright green color and satisfying crunch in the final presentation.

Variations

• Spicy Cajun Chicken Penne: Season the chicken with Cajun spices before searing and add a pinch of cayenne pepper to the cream sauce for a bold, fiery kick.
• Garlic Herb Penne: Sauté minced garlic in the skillet before pouring in the heavy cream and stir in fresh chopped parsley at the very end.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days; cool within 2 hours of cooking.

Freezer

Freezing is not recommended, as cream-based sauces often separate and become grainy when thawed and reheated.

Reheat

Reheat gently on the stovetop over low heat, stirring constantly and adding a splash of milk to restore the creamy texture.

Store any leftover pasta in an airtight container in the refrigerator within two hours of cooking. Kept properly, the creamy chicken penne will remain fresh and delicious for up to three days.

Because cream-based sauces tend to thicken and separate when cooled, it is best to reheat the leftovers gently on the stovetop over low heat, adding a small splash of milk or water to restore the smooth, velvety consistency of the sauce.

While this pasta is best enjoyed fresh, you can prep several components ahead of time to streamline the cooking process. Slice the raw chicken, chop the broccoli and red peppers, and grate the cheese up to a day in advance, storing them in separate containers in the refrigerator.

When ready to serve, the entire dish can be cooked and assembled in under twenty minutes, making it an incredibly convenient option for busy weeknights.

Serving ideas

Serve this luxurious pasta piping hot, straight from the skillet into warmed shallow bowls to keep the cream sauce velvety. For a beautiful presentation, arrange the vibrant red peppers and green broccoli florets evenly on top of the pasta, ensuring the seared golden chicken slices are visible. A final dusting of freshly grated cheese over each portion adds a touch of elegance and an extra layer of savory flavor.

This rich, all-in-one meal pairs wonderfully with a simple, crisp green salad tossed in a light vinaigrette to cut through the decadence of the cream sauce. Warm, crusty garlic bread is also an excellent accompaniment, perfect for scooping up any remaining velvety sauce left at the bottom of the bowl. Serve immediately while the steam is still rising and the cheese remains perfectly melted.

Frequently asked questions

Recipe card

Creamy Chicken Penne with Broccoli and Peppers

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breast, sliced
• 1 cup heavy cream
• 1/2 cup shredded melting cheese
• 2 cups broccoli florets, cut small
• 1 medium red bell pepper, sliced

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

640

Protein

38 g

Carbohydrates

48 g

Fat

33 g

Fiber

3 g

Sugar

4 g

Sodium

650 mg

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