Creamy Chicken Penne with Broccoli Skillet Tips, FAQ & printable recipe

Tips for success

To elevate the flavor profile of this skillet, consider reserving about half a cup of the starchy pasta cooking water before draining.

If the cream sauce reduces too much during the assembly stage, a splash of this water will easily emulsify and restore the sauce to its smooth, velvety consistency. This simple trick helps maintain the perfect saucy texture without adding extra heavy cream, keeping the dish beautifully balanced.

When searing the chicken, ensure the pieces are spread out in a single layer with space between them. If the skillet is crowded, the moisture released from the chicken will steam the meat instead of searing it, preventing the formation of that delicious, golden-brown crust.

Searing in two smaller batches is highly recommended if using a smaller skillet. This extra step pays off by creating a deeper, more savory flavor base for the entire dish.

Variations

• Double Cheese Variation: Mix half of the mozzarella directly into the warm pasta and cream sauce before topping with the remaining cheese to create an even cheesier, ultra-gooey texture throughout the bake.
• Extra Broccoli Variation: Double the amount of broccoli florets to add more vibrant color and texture, ensuring every bite has a perfect balance of tender vegetable and rich cream.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze in a freezer-safe container for up to 2 months; thaw in the fridge overnight before reheating.

Reheat

Reheat in a skillet over low heat with a splash of milk, or microwave in 30-second bursts, stirring occasionally.

Allow any leftover pasta to cool completely at room temperature for no more than two hours before transferring it to an airtight container. Store the container in the refrigerator for up to three to four days.

Because the pasta will continue to absorb the cream sauce as it sits, the leftovers may appear drier when reheated. Adding a splash of milk or broth during the reheating process will easily restore the creamy texture of the sauce.

This skillet can be assembled ahead of time for an easy oven-ready meal. Cook the pasta, broccoli, and chicken, and toss them in the cream sauce as directed.

Transfer the mixture to the skillet or a baking dish, cover tightly with foil, and store in the refrigerator for up to twenty-four hours. When ready to serve, top with the shredded mozzarella and bake at 400°F (204°C) for twenty to twenty-five minutes until heated through and bubbling.

Serving ideas

Serve this rich and creamy pasta bake straight from the skillet for a rustic, family-style presentation. It pairs wonderfully with a crisp, green side salad tossed in a light vinaigrette, which provides a refreshing contrast to the decadent cream sauce and melted cheese. Warm, crusty bread or freshly baked dinner rolls are also excellent accompaniments, perfect for scooping up any extra cream sauce left on the plate.

For an elegant dinner setting, portion the pasta into shallow bowls. The warmth of the freshly baked dish will keep the cheese gooey and delicious. Serve alongside a chilled glass of dry white wine, such as Pinot Grigio or Sauvignon Blanc, to cut through the richness of the heavy cream and mozzarella. This combination makes any weeknight feel special.

Frequently asked questions

Recipe card

Creamy Chicken Penne with Broccoli Skillet

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 6

Ingredients

• 12 oz penne pasta
• 1 1/2 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 cups broccoli florets
• 1 1/2 cups heavy cream
• 1 1/2 cups shredded mozzarella cheese

Instructions

1. Bring a large pot of water to a boil. Add the penne pasta and cook according to the package instructions for al dente, usually about 9 to 11 minutes. During the last 2 minutes of cooking, add the broccoli florets to the pot. Drain the pasta and broccoli together in a colander and set aside.
2. Heat a large oven-safe skillet over medium-high heat. Add the chicken pieces in a single layer and sear without moving for 3 minutes. Stir and cook for another 3 to 4 minutes until golden brown and cooked through to an internal temperature of 165°F (74°C). 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. Bring the cream to a gentle simmer, stirring constantly, and let it bubble for 3 to 4 minutes until slightly thickened into a rich sauce.
4. Add the cooked penne, broccoli, and seared chicken back into the skillet with the cream sauce. Use a wooden spoon or tongs to gently toss all the ingredients together until everything is evenly coated in the rich cream sauce.
5. Preheat the oven to 400°F (204°C). Spread the pasta mixture evenly in the skillet. Sprinkle the shredded mozzarella cheese in an even layer over the top. Transfer the skillet to the preheated oven and bake for 8 to 10 minutes, or until the cheese is completely melted and bubbling gently.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

51 g

Carbohydrates

45 g

Fat

32 g

Fiber

2 g

Sugar

2 g

Sodium

350 mg

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