Ingredients:
12 oz (340g) penne pasta
1 lb (450g) chicken breast, cut into strips
2 tablespoons olive oil
4 cloves garlic, minced
2 cups fresh broccoli florets
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
1/2 cup sun-dried tomatoes, chopped
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add chicken strips, season with salt and pepper, and cook for 5-6 minutes on each side until golden brown and fully cooked. Remove chicken from the skillet and set aside.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
Add the broccoli florets to the skillet and cook for 3-4 minutes, stirring occasionally, until tender but still crisp.
Reduce the heat to low, pour in the heavy cream, and stir in the Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly.
Add the sun-dried tomatoes to the sauce and mix well.
Return the cooked chicken to the skillet and toss to coat in the sauce.
Add the cooked penne pasta to the skillet and toss everything together until evenly coated. Adjust seasoning with salt and pepper if needed.
Serve immediately, garnished with fresh parsley and additional Parmesan cheese, if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 510 kcal | Servings: 4 servings