Chicken and Broccoli Penne with Lemon Garlic Sauce
Zesty Lemon Garlic Chicken Penne with Tender Broccoli Florets
Ingredients:
12 oz penne pasta
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 teaspoon dried Italian herbs
1/4 teaspoon red pepper flakes (optional)
4 cups fresh broccoli florets
1 cup low-sodium chicken broth
3 tablespoons fresh lemon juice
2 teaspoons lemon zest
3 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper to taste
Lemon wedges for serving
Directions:
Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Two minutes before pasta is done, add the broccoli florets to the same pot. Drain together, reserving 1/2 cup of pasta water.
While the pasta cooks, season chicken pieces with salt, pepper, and 1/2 teaspoon of the Italian herbs.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Transfer to a plate.
In the same skillet, add remaining olive oil and reduce heat to medium. Add minced garlic and red pepper flakes (if using) and cook until fragrant, about 30 seconds.
Add chicken broth, lemon juice, and remaining Italian herbs to the skillet. Bring to a simmer and cook until reduced by half, about 5 minutes.
Reduce heat to low and whisk in butter until melted and sauce begins to thicken slightly. Stir in lemon zest.
Return the cooked chicken to the skillet, then add the drained pasta and broccoli. Toss everything together, adding some reserved pasta water if needed to loosen the sauce.
Remove from heat and stir in Parmesan cheese and parsley. Taste and adjust seasoning with salt and pepper as needed.
Serve immediately with extra Parmesan cheese and lemon wedges on the side.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 485 kcal | Servings: 4 servings