Garlic Parmesan Tuscan Chicken & Broccoli Penne
Juicy chicken, tender broccoli, and penne are coated in a creamy garlic-Parmesan sauce with sun-dried tomatoes for a rich, satisfying meal that's perfect any night of the week.Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutesServings: 6Calories: About 650 per servingIngredients1½ lbs boneless, skinless chicken breasts, cut into bite-size pieces12 oz penne pasta2 cups broccoli florets1 tbsp olive oil2 tbsp butter1 tsp Italian seasoning½ tsp garlic powder¾ tsp salt, divided½ tsp black pepper4 garlic cloves, minced⅓ cup chopped sun-dried tomatoes1 cup chicken broth1 cup heavy cream¾ cup grated Parmesan cheese½ cup shredded mozzarella2 tbsp chopped parsleyInstructionsCook the penne in salted boiling water until al dente. Add the broccoli during the last 3 minutes, reserve ½ cup pasta water, then drain.Season the chicken with Italian seasoning, garlic powder, salt, and pepper.Heat the olive oil in a skillet and cook the chicken for 6–8 minutes, until golden. Remove from the pan.Melt the butter, then cook the garlic and sun-dried tomatoes for 1 minute. Stir in the chicken broth and heavy cream, then simmer for 3–4 minutes. Add the Parmesan and mozzarella until smooth.Return the chicken, pasta, and broccoli to the skillet. Toss everything together for 2–3 minutes, adding reserved pasta water if needed.Garnish with parsley and serve warm.TipsServe with garlic bread or a fresh green salad.Add extra Parmesan before serving for even more flavor.Store leftovers in the refrigerator for up to 3 days and reheat with a splash of milk or broth.