Creamy Broccoli Chicken Penne With Sun Dried Tomato Swirl

Looking for a weeknight dinner that’s both comforting and bursting with flavor? This Creamy Broccoli Chicken Penne with Sun-Dried Tomato Swirl is the answer! Tender penne pasta is tossed in a rich, creamy sauce with perfectly cooked chicken and vibrant broccoli. The star of the show? A beautiful swirl of tangy sun-dried tomato paste that adds a pop of color and incredible depth of flavor. This recipe is surprisingly easy to make and is sure to become a family favorite. It’s a delightful combination of textures and tastes that will leave you wanting more. Plus, it’s a fantastic way to sneak in some extra veggies!

What You’ll Need: The Ingredient List

• 300 g (10.5 oz) Penne Pasta: We’re using penne for its ridges, which help grab onto that luscious sauce. Feel free to use another short pasta shape like rotini or fusilli if you prefer.
• 2 tbsp (30 ml) Olive Oil: Extra virgin olive oil is best for its flavor, but any good quality olive oil will work. We’ll be using this for sautéing the chicken and broccoli.
• 2 Boneless, Skinless Chicken Breasts (≈300 g / 10.5 oz): Cut into bite-sized pieces for even cooking and easy enjoyment. Chicken thighs can also be used for a richer flavor.
• Salt and Freshly Ground Black Pepper: To taste, of course! Seasoning is key to bringing out the flavors of all the ingredients.
• 1 Large Head of Broccoli (≈300 g / 10.5 oz): Cut into florets. Broccoli provides a lovely texture and a boost of nutrients. You can also use pre-cut broccoli florets to save time.
• 3 Cloves Garlic: Minced. Garlic adds a wonderful aromatic base to the sauce. Freshly minced garlic is always best!
• 250 ml (1 cup) Vegetable Broth: This adds depth of flavor to the sauce. Chicken broth can be substituted if you prefer.
• 200 ml (¾ cup) Heavy Cream (halal certified): This is what makes the sauce so incredibly creamy and luxurious. Ensure it is halal certified if needed.
• 100 g (3.5 oz) Grated Parmesan Cheese (microbial rennet): Adds a salty, umami flavor to the sauce. Look for Parmesan that’s been aged for at least 12 months for the best flavor. Microbial rennet is used to ensure vegetarian suitability.
• 2 tbsp (30 g) Sun-Dried Tomato Paste (oil packed): This is the key ingredient for the beautiful swirl and adds a concentrated tomato flavor. Oil-packed sun-dried tomatoes provide a richer flavor and smoother texture.
• 1 tbsp (15 ml) Lemon Juice: Brightens up the sun-dried tomato swirl and balances the richness of the cream. Freshly squeezed lemon juice is recommended.
• 1 tsp (5 ml) Smoked Paprika: Adds a subtle smoky flavor to the chicken. Sweet paprika can be used as a substitute, but it won’t have the same depth of flavor.
• 2 tbsp (30 g) Toasted Pine Nuts: Provide a delightful crunch and nutty flavor. Toasting the pine nuts enhances their flavor.
• Fresh Basil Leaves: Torn, for garnish. Basil adds a fresh, herbaceous note to the dish.

Ingredient Substitutions

Don’t have everything on hand? Here are a few easy substitutions:

• Heavy Cream: You can substitute with half-and-half for a lighter sauce, but it won’t be as thick or creamy.
• Parmesan Cheese: Pecorino Romano cheese is a good substitute, offering a similar salty and sharp flavor.
• Broccoli: Cauliflower or asparagus can be used instead of broccoli.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Step-by-Step Instructions for Creamy Broccoli Chicken Penne

1. Cook the Penne: Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions, usually around 11 minutes, until al dente – firm to the bite. Don’t overcook the pasta, as it will continue to cook slightly in the sauce. Before draining, reserve about ½ cup of the pasta water; this starchy water is liquid gold for adjusting the sauce consistency later. Drain the pasta thoroughly.
2. Cook the Chicken: While the pasta is cooking, heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season the bite-sized chicken pieces generously with salt, freshly ground black pepper, and smoked paprika. The paprika adds a lovely smoky depth to the dish. Add the chicken to the hot skillet in a single layer (work in batches if necessary to avoid overcrowding). Cook, stirring occasionally, until the chicken is golden brown and cooked through – about 6-7 minutes. Ensure the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a plate and set aside.
3. Sauté the Broccoli and Garlic: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the broccoli florets and sauté for about 4 minutes, stirring frequently, until they begin to brighten and become slightly tender-crisp. Add the minced garlic and cook for just 30 seconds, until fragrant. Be careful not to burn the garlic, as it will become bitter.
4. Create the Creamy Sauce: Pour in the vegetable broth, scraping the bottom of the skillet with a wooden spoon to deglaze and loosen any browned bits (these bits are packed with flavor!). Bring the broth to a simmer. Stir in the heavy cream and grated Parmesan cheese. Reduce the heat to low and let the sauce simmer gently for about 3 minutes, stirring occasionally, until it thickens slightly. If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency.
5. Prepare the Sun-Dried Tomato Swirl: In a small bowl, combine the sun-dried tomato paste, 2 tablespoons of the creamy sauce (taken from the skillet), and lemon juice. Stir vigorously until the mixture is smooth and well combined. The lemon juice brightens the flavor and cuts through the richness of the cream.
6. Combine and Coat: Add the cooked chicken back to the skillet with the creamy broccoli sauce. Toss in the drained penne pasta. Gently fold everything together until the pasta and chicken are evenly coated in the sauce.
7. Create the Sun-Dried Tomato Swirl: Drizzle the sun-dried tomato mixture over the top of the pasta in a circular motion. Using the back of a spoon, gently swirl the sun-dried tomato mixture through the cream sauce, creating beautiful ribbons. Avoid over-mixing, as you want the swirl to remain visible.
8. Serve and Garnish: Plate the Creamy Broccoli Chicken Penne on white or light-colored plates to showcase the vibrant colors. Sprinkle each serving with toasted pine nuts for added crunch and a subtle nutty flavor. Garnish with torn fresh basil leaves for a pop of freshness and aroma. Serve immediately while the sauce is glossy and the swirl is prominent.

Tips for the Perfect Sauce Consistency

Achieving the perfect sauce consistency is key to this dish. The reserved pasta water is your secret weapon! Add it one tablespoon at a time until the sauce reaches a creamy, coating consistency. Remember, the sauce will thicken slightly as it cools. If you accidentally add too much water, continue simmering the sauce for a few more minutes to allow it to reduce.

Choosing the Right Parmesan Cheese

For the best flavor, use freshly grated Parmesan cheese. Pre-grated Parmesan often contains cellulose, which can prevent it from melting smoothly into the sauce. Look for a block of Parmesan Reggiano and grate it yourself just before adding it to the skillet. Using a microbial rennet Parmesan is important for vegetarian diets.

Why Sun-Dried Tomatoes Elevate the Flavor

Sun-dried tomatoes are a flavor powerhouse! Their intense, concentrated tomato flavor adds a delightful sweetness and umami to the creamy sauce. The slight tanginess from the lemon juice complements the richness of the cream and Parmesan, creating a balanced and complex flavor profile. The swirl isn’t just for aesthetics; it ensures every bite has a burst of that sun-dried tomato goodness.

The Science Behind Creamy Sauces

The creaminess in this sauce isn’t just from the heavy cream. The starch released from the pasta as it cooks, combined with the Parmesan cheese, creates an emulsion that thickens the sauce and gives it a luxurious texture. The slow simmering allows the flavors to meld together beautifully, resulting in a harmonious and satisfying dish.

Frequently Asked Questions (FAQ)

• Can I use a different type of pasta? Yes, you can! Rotini, fusilli, or farfalle would also work well with this sauce.
• Can I make this dish ahead of time? It’s best served immediately, but you can prepare the sauce and chicken ahead of time and store them separately in the refrigerator. Reheat and combine with the cooked pasta just before serving.
• Is this dish gluten-free? No, it is not gluten-free due to the penne pasta. You can substitute with a gluten-free pasta alternative.

This Creamy Broccoli Chicken Penne with Sun-Dried Tomato Swirl is a comforting and flavorful dish that’s perfect for a weeknight dinner or a special occasion. The vibrant colors and delicious flavors are sure to impress! Don’t forget to save this recipe to Pinterest for later!

recipe creamy broccoli and chicken penne

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• Author: Madison Clarke
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This creamy penne pasta dish features tender chicken, vibrant broccoli, and a tangy sun-dried tomato swirl for a comforting and flavorful meal. It’s surprisingly easy to make and perfect for a weeknight dinner.

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Ingredients

Scale 1x2x3x

• 300 g (10.5 oz) Penne Pasta: short pasta shape for sauce adhesion
• 2 tbsp (30 ml) Olive Oil: for sautéing chicken and broccoli
• 2 Boneless, Skinless Chicken Breasts (≈300 g / 10.5 oz): cut into bite-sized pieces
• Salt and Freshly Ground Black Pepper: to taste
• 1 Large Head of Broccoli (≈300 g / 10.5 oz): cut into florets
• 3 Cloves Garlic: minced
• 250 ml (1 cup) Vegetable Broth: adds depth of flavor
• 200 ml (¾ cup) Heavy Cream: halal certified
• 100 g (3.5 oz) Grated Parmesan Cheese: microbial rennet
• 2 tbsp (30 g) Sun-Dried Tomato Paste: oil packed
• 1 tbsp (15 ml) Lemon Juice: brightens the flavor
• 1 tsp (5 ml) Smoked Paprika: adds smoky flavor
• 2 tbsp (30 g) Toasted Pine Nuts: for crunch
• Fresh Basil Leaves: torn, for garnish

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Cook Pasta: Boil penne until al dente, reserving ½ cup pasta water. Drain.
2. Cook Chicken: Sauté seasoned chicken pieces until cooked through (6-7 minutes).
3. Sauté Broccoli: Sauté broccoli florets and garlic until tender-crisp.
4. Make Sauce: Simmer broth, cream, and Parmesan until thickened. Adjust with pasta water.
5. Prepare Swirl: Combine sun-dried tomato paste, sauce, and lemon juice.
6. Combine: Toss pasta, chicken, and sauce together.
7. Swirl: Drizzle and swirl sun-dried tomato mixture into sauce.
8. Serve: Garnish with pine nuts and basil.

Notes

Reserving pasta water helps adjust sauce consistency. Use freshly grated Parmesan for best melting.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 550 kcal
• Sugar: 10 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 100 mg