Garlic Parmesan Chicken with Roasted Broccoli Penne Creamy

By: Rabia

A one-pan wonder bursting with creamy garlic flavor, tender chicken, al dente pasta, and vibrant broccoli—comfort food at its best!
Ingredients
For the chicken:
2 large chicken breasts, sliced in half lengthwise
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper, to taste
For the pasta and sauce:
8 oz penne pasta (or your favorite pasta)
2 cups broccoli florets
2 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
½ cup chicken broth (or water)
½ teaspoon Italian seasoning
Salt and pepper, to taste
Directions
1. Cook the Chicken:
Season the chicken slices with garlic powder, Italian seasoning, salt, and pepper.
Heat olive oil in a large skillet over medium heat. Add chicken and cook for 4-5 minutes on each side or until golden brown and fully cooked. Remove from the skillet and set aside.
2. Cook the Pasta and Broccoli:
In a pot of boiling salted water, cook the pasta according to package directions. Add broccoli florets during the last 2-3 minutes of cooking.
Drain and set aside.
3. Make the Sauce:
In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Pour in heavy cream and chicken broth, stirring to combine.
Gradually whisk in Parmesan cheese and Italian seasoning. Simmer for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
4. Combine:
Slice the cooked chicken and add it back to the skillet along with the pasta and broccoli. Toss everything in the creamy sauce until evenly coated.
5. Serve:
Serve warm, garnished with additional Parmesan cheese and a sprinkle of Italian seasoning if desired.
Rabia
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