Introduction
Craving something creamy, comforting, and filled with flavor? This Creamy Tuscan Chicken Pasta with Broccoli Alfredo checks every box. Juicy chicken strips, tender pasta, vibrant broccoli, and a rich Parmesan cream sauce come together in one skillet. Add sun-dried tomatoes for a pop of Tuscan flair, and you’ve got a meal that tastes like it came straight out of your favorite trattoria—but it’s ready in about 30 minutes.
Why I Love This Recipe
This dish is the perfect balance of rich and wholesome. You get creamy Alfredo vibes with the added bonus of fresh vegetables and zesty Tuscan ingredients. It’s a flexible crowd-pleaser that’s fancy enough for guests but quick enough for a weeknight. And the best part? You only need one pan after the pasta boils.
Ingredients
- 12 oz (340g) penne pasta
- 1 lb (450g) chicken breast, sliced into strips
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 cups fresh broccoli florets
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes, chopped
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Substitutions and Tips
- Protein: Swap chicken for shrimp, turkey, or plant-based sausage.
- Cream: Use half-and-half or dairy-free alternatives like oat cream.
- Broccoli: Try spinach or kale if broccoli isn’t your thing.
- Pasta shape: Penne holds sauce well, but rotini or fettuccine work too.
Step-by-Step Instructions
1. Cook the Pasta
Boil penne pasta in salted water according to package directions.
Drain and set aside.
2. Cook the Chicken
- In a large skillet, heat olive oil over medium heat.
- Add chicken, season with salt and pepper, and cook for 5–6 minutes until golden and cooked through.
- Remove chicken and set aside.
3. Sauté Garlic and Broccoli
- In the same skillet, add a touch more oil if needed.
- Sauté garlic for 30 seconds until fragrant.
- Add broccoli and cook for 3–4 minutes until bright green and just tender.
4. Make the Alfredo Sauce
- Reduce heat to low.
- Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes.
- Cook for 2–3 minutes, stirring frequently, until the sauce thickens slightly.
5. Combine Everything
- Stir in sun-dried tomatoes.
- Return chicken to the skillet.
- Add cooked penne and toss everything together until well coated.
- Adjust salt and pepper to taste.
6. Serve
Serve immediately, garnished with parsley and extra Parmesan if desired.
Tips for Success
- Use freshly grated Parmesan—it melts better and gives the sauce a smooth finish.
- Cook pasta al dente so it doesn’t get mushy when tossed with the sauce.
- Save pasta water in case you want to loosen the sauce before serving.
Serving Suggestions and Pairings
- Appetizer: Start with something creamy and shareable like this Instant Pot lasagna.
- Side: A simple green salad or garlic bread pairs beautifully.
- Drink: Try a glass of Chardonnay or even a crisp sparkling water with lemon.
- Dessert: Balance the richness with these chocolate chip cookie dough brownie bombs for a decadent finale.
Storage and Leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Add a splash of cream or milk and warm gently on the stove or microwave.
- Freezing: Not ideal due to the cream sauce, but the chicken and broccoli freeze well separately.
More Recipes You’ll Love
- This Mexican Chicken and Rice Casserole – comfort food with a Tex-Mex kick.
- Classic Spaghetti with Homemade Sauce – for your Italian cravings done right.
- Chicken Enchiladas – easy, cheesy, and so satisfying.
Final Thoughts
This Creamy Tuscan Chicken Pasta with Broccoli Alfredo is the kind of dish you’ll come back to again and again. It’s simple, hearty, and rich with flavor—everything a satisfying pasta night should be. Whether it’s your first time cooking chicken pasta or your hundredth, this recipe delivers on all fronts.
💬 Did you try it? Leave a comment or tag us with your plate of Tuscan goodness!
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