Ingredients:
– 2 chicken breasts, diced
– 2 cups broccoli florets
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup chicken broth
– 1/2 cup grated Parmesan cheese
– 1 teaspoon dried Italian seasoning
– Salt and pepper to taste
Directions:
Start by cooking the penne pasta as the package instructs. Toss the broccoli florets in during the last 3-4 minutes of cooking time. Drain them and set aside.
In a large skillet, warm up the olive oil over medium-high heat. Add in the diced chicken, giving it a good seasoning with salt, pepper, and the Italian seasoning. Let it cook for about 6-8 minutes until it’s nicely golden and fully cooked through.
Now, throw in the minced garlic and let it cook for another minute until it becomes fragrant. Pour in the heavy cream and chicken broth, stirring everything together. Allow this to come to a gentle simmer and let the sauce reduce slightly over about 5 minutes.
Stir in the grated Parmesan cheese, continuing to cook until the sauce thickens up, which should take about 3-4 minutes. Add the cooked pasta and broccoli to the skillet, giving everything a good toss to coat it in the creamy sauce.
Serve it up hot, and if you like, you can garnish it with some extra Parmesan and fresh herbs. Enjoy!
