Garlic Herb Chicken with Creamy Broccoli Penne
Herbed Garlic Chicken Breast with Silky Broccoli Cream Penne
Ingredients:
2 boneless, skinless chicken breasts (about 1 pound)
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon dried Italian seasoning
8 oz penne pasta
3 cups broccoli florets
1 cup low-sodium chicken broth
1 cup half-and-half (or heavy cream for richer sauce)
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons cream cheese
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon nutmeg
1/4 cup fresh basil, chopped
Red pepper flakes (optional)
Salt and pepper to taste
Directions:
Season chicken breasts with salt, pepper, and half of the dried Italian seasoning.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and cover loosely with foil.
Meanwhile, bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente. In the last 3 minutes of cooking, add the broccoli florets. Reserve 1/2 cup pasta water before draining.
In the same skillet used for chicken, add remaining olive oil and garlic. Sauté for 30 seconds until fragrant.
Add fresh rosemary, thyme, and remaining Italian seasoning. Cook for another 30 seconds.
Pour in chicken broth and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
Reduce heat to medium-low and stir in half-and-half and cream cheese. Simmer gently until slightly thickened, about 3-4 minutes.
Add Parmesan cheese, lemon juice, lemon zest, and nutmeg. Stir until cheese is melted and sauce is smooth.
Slice the chicken breasts into strips.
Add the drained pasta and broccoli to the sauce, tossing to coat. If sauce is too thick, add some reserved pasta water.
Gently fold in the sliced chicken and fresh basil.
Serve immediately topped with additional Parmesan cheese and red pepper flakes if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 495 kcal | Servings: 4 servings