Creamy Garlic Chicken Penne

Why You’ll Love This Recipe

I love how balanced this dish feels. It has the richness of a creamy garlic sauce, the heartiness of chicken and pasta, and the freshness of broccoli and parsley. It’s a complete meal in one skillet, which means fewer dishes for me and more flavor in every bite. It’s perfect for weeknights but elegant enough for company.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta and Protein:
2 boneless skinless chicken breasts, sliced into thin strips
2 cups penne pasta

Vegetables and Fresh Aromatics:
1.5 cups broccoli florets
3 cloves garlic, finely minced
Fresh parsley, chopped, for garnish

Sauce and Seasoning:
2 tablespoons extra virgin olive oil
1 teaspoon fine salt
0.5 teaspoon ground black pepper
0.5 teaspoon paprika
1 cup heavy cream
0.5 cup Parmesan cheese, grated

Directions

1. I begin by cooking the penne pasta in a large pot of salted boiling water until al dente, following the package instructions. Once done, I drain it and set it aside.

2. While the pasta cooks, I heat olive oil in a large skillet over medium heat. I add the sliced chicken and season it evenly with salt, pepper, and paprika. I sauté the chicken until it’s golden brown and fully cooked through.

3. I stir in the minced garlic and cook it for about a minute, just until fragrant—being careful not to brown it.

4. Then I pour in the heavy cream and bring the mixture to a gentle simmer. I fold in the grated Parmesan, stirring until it melts and forms a smooth, creamy sauce.

5. Next, I add the broccoli florets and the drained penne to the skillet. I toss everything together until well coated, and I let it cook for a few more minutes—just until the broccoli turns bright green and the entire dish is heated through.

6. I finish it off with a sprinkle of chopped fresh parsley and serve immediately while it’s hot and creamy.

Servings and timing

This recipe makes 4 generous servings. It takes 15 minutes to prep, 20 minutes to cook, and is ready in just 35 minutes from start to finish.

Variations

• I sometimes swap the penne for rigatoni or farfalle depending on what’s in my pantry.

• If I want more veggies, I add sliced bell peppers or spinach along with the broccoli.

• For a smoky twist, I use smoked paprika instead of regular.

• I’ve also made it with cooked Italian sausage or even shrimp for a fun variation.

• A squeeze of lemon at the end adds brightness to balance the creamy sauce.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over low heat with a splash of cream or milk to loosen the sauce. The microwave works too—short bursts and stirring in between help keep the texture creamy.

FAQs

Can I use milk instead of heavy cream?

I don’t recommend it. Heavy cream gives the sauce its luxurious texture. Milk might make it watery or cause it to separate.

How do I keep the broccoli from overcooking?

I make sure to add the broccoli near the end and cook just until it turns bright green. That keeps it crisp-tender and vibrant.

Can I make this dish ahead of time?

It’s best enjoyed fresh, but I sometimes cook the chicken and pasta ahead, then toss everything together with the sauce just before serving.

What’s the best way to get a smooth sauce?

I soften the cream cheese (if using) and stir the Parmesan in gradually over low heat. This helps everything melt evenly without clumping.

Can I make it vegetarian?

Absolutely. I just skip the chicken and add more vegetables like mushrooms, zucchini, or spinach for a hearty vegetarian version.

Conclusion

Creamy Garlic Chicken Penne is one of those recipes I keep coming back to. It’s rich, flavorful, and always comforting. Whether I’m cooking for family or looking for something to impress guests, this dish delivers every time. With just a few basic ingredients and one pan, it’s a fuss-free favorite in my kitchen.

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