Name: Creamy Chicken Penne with Broccoli and Peppers
Cook time: 35 min
Total time: 35 min
Ingredients: 12 oz penne pasta (regular or whole wheat); 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces; 2 cups broccoli florets, cut small; 1 red bell pepper, sliced into thin strips; 1 yellow bell pepper, sliced into thin strips; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup freshly grated Parmesan cheese; 2 tablespoons olive oil; 1 tablespoon butter; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; Salt and black pepper to taste; Fresh parsley for garnish

Ingredients

Scale

12 oz penne pasta (regular or whole wheat)
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 cups broccoli florets, cut small
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
3 cloves garlic, minced
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Fresh parsley for garnish

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Instructions

Step 1: Boil the Pasta. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions until al dente. About 2 minutes before the pasta is finished, toss the broccoli florets into the boiling water with the pasta. This blanches the broccoli perfectly. Drain the pasta and broccoli, but reserve about 1/2 cup of the pasta water for later.
Step 2: Season and Sear the Chicken. While the pasta boils, season the chicken pieces with salt, pepper, and smoked paprika. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside on a plate.
Step 3: Sauté the Peppers and Garlic. In the same skillet, melt the butter. Add the sliced red and yellow bell peppers. Sauté for about 3 to 4 minutes until they begin to soften but still retain a slight crunch. Stir in the minced garlic and dried oregano, cooking for another 60 seconds until the garlic is fragrant.
Step 4: Create the Creamy Sauce. Lower the heat to medium. Pour the heavy cream into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the cream to a gentle simmer. Stir in the grated Parmesan cheese until the sauce becomes smooth and slightly thickened.
Step 5: Combine and Serve. Add the cooked chicken, pasta, and broccoli back into the skillet. Toss everything thoroughly to coat every piece in the creamy sauce. If the sauce feels too thick, add a splash of the reserved pasta water to reach your desired consistency. Season with extra salt and pepper if needed. Garnish with fresh parsley and serve immediately.

Cook Time: 35 minutes