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Tuscan cuisine is renowned for its rich flavors, rustic simplicity, and emphasis on high-quality ingredients. This Italian region, with its rolling hills and sun-drenched vineyards, has inspired countless dishes that celebrate the bounty of nature. The heart of Tuscan cooking lies in its ability to elevate fresh, seasonal produce and traditional staples into something extraordinary. One dish that encapsulates this culinary ethos is Tuscan Chicken with Creamy Broccoli Alfredo Penne.
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Tuscan Chicken with Creamy Broccoli Alfredo Penne

Indulge in a taste of Tuscany with this Tuscan Chicken with Creamy Broccoli Alfredo Penne recipe! This heartwarming dish features tender chicken, rich Alfredo sauce, al dente penne, and vibrant broccoli, perfect for busy weeknights or family gatherings. Enjoy a balanced meal packed with protein and nutrients, all while savoring authentic Italian flavors. Try this comforting recipe and transport your taste buds to Italy! #TuscanChicken #AlfredoPasta #ItalianCuisine #ComfortFood #HealthyEating #DeliciousDinner

Ingredients

2 boneless, skinless chicken breasts

1 cup penne pasta

2 cups broccoli florets

1 cup heavy cream

1 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon Italian seasoning

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil, for garnish (optional)

Lemon wedges, for serving (optional)

Instructions

Cook the Penne: In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually around 10-12 minutes. During the last 4 minutes of cooking, add the broccoli florets to the pot. Drain and set aside.

    Prepare the Chicken: Season both sides of the chicken breasts with Italian seasoning, salt, and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through (internal temperature should be 165°F/74°C). Remove from skillet and let rest before slicing.

      Make the Alfredo Sauce: In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream, stirring constantly. Gradually whisk in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.

        Combine Pasta and Sauce: Add the drained penne and broccoli to the Alfredo sauce, tossing to coat evenly. Cook for an additional 2-3 minutes to heat through.

          Serve: Slice the chicken breasts and place them on top of the creamy broccoli Alfredo penne. Garnish with fresh basil if desired and lemon wedges on the side for an extra zing.

            Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4