Ingredients
Scale
- 8 oz penne pasta
- 1 lb boneless, skinless chicken breast
- 2 cups broccoli florets
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, drained and chopped
- Salt and pepper, to taste
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 2 tbsp butter
- Fresh parsley or basil, for garnish
Instructions
- 1. Boil penne pasta according to package instructions. Add broccoli during the last two minutes of cooking. Drain.
- 2. Season chicken with salt, pepper, Italian seasoning, and smoked paprika. Sear in olive oil until golden brown and cooked through.
- 3. In the same skillet, melt butter and sauté garlic with sun-dried tomatoes. Pour in heavy cream and chicken broth; stir to combine.
- 4. Gradually mix in cheeses until melted. Simmer for thickness.
- 5. Combine pasta, broccoli, and chicken with the sauce; toss gently until coated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 290g)
- Calories: 590
- Sugar: 4g
- Sodium: 820mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg