Tuscan Chicken with Creamy Broccoli Alfredo Penne combines golden chicken, tender broccoli, spinach, sun-dried tomatoes, and penne in a rich garlic-Parmesan cream sauce. The sun-dried tomatoes bring concentrated sweetness and tang, while the broccoli and spinach balance the creamy Alfredo with color and fresh vegetable flavor.
The chicken, vegetables, and sauce are prepared on the stovetop while the pasta cooks separately. Broccoli is added to the pasta water during the final few minutes, keeping the method efficient and preventing an extra pan from being necessary.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Additional Time: 5 minutes
- Total Time: 55 minutes
- Yield: About 10 cups pasta
- Servings: 6
- Category: Dinner
- Cuisine: Italian-American
- Cooking Method: Stovetop
- Difficulty: Intermediate
Why You Will Love This Recipe
- Thin chicken cutlets brown quickly and cook evenly without drying out.
- Cooking the broccoli briefly with the pasta keeps it bright and tender-crisp while reducing cleanup.
- Sun-dried tomatoes add concentrated savory-sweet flavor that cuts through the richness of the cream sauce.
- Heavy cream and finely grated Parmesan create a smooth Alfredo-style sauce that coats the penne well.
- Reserved pasta water loosens the sauce while its starch helps it cling to the pasta instead of pooling in the skillet.
What You Need Before You Start
- 5- to 6-quart pot
- 12-inch deep skillet
- Colander
- Tongs
- Whisk
- Fine grater
- Chef’s knife and cutting board
- Instant-read meat thermometer
Ingredients and Helpful Swaps
For the Chicken
- ■ 1 1/2 pounds (680 g) boneless, skinless chicken breasts, sliced horizontally into 4 to 6 thin cutlets
- ■ 1 teaspoon fine salt, divided
- ■ 1/2 teaspoon ground black pepper
- ■ 1 teaspoon Italian seasoning
- ■ 1 tablespoon (15 ml) olive oil
- ■ 1 tablespoon (14 g) unsalted butter
For the Pasta and Vegetables
- ■ 12 ounces (340 g) dried penne
- ■ 1 tablespoon fine salt, for the pasta water
- ■ 3 cups (270 g) small broccoli florets
- ■ 2 cups (60 g) packed baby spinach
- ■ 1/2 cup (70 g) oil-packed sun-dried tomatoes, drained and thinly sliced
For the Creamy Alfredo Sauce
- ■ 2 tablespoons (28 g) unsalted butter
- ■ 5 garlic cloves, finely minced
- ■ 1 cup (240 ml) low-sodium chicken broth
- ■ 1 1/2 cups (360 ml) heavy cream
- ■ 1 cup (240 ml) reserved pasta cooking water, divided
- ■ 1 1/2 cups (135 g) finely grated Parmesan cheese
- ■ 1/2 teaspoon Italian seasoning
- ■ 1 tablespoon (15 ml) fresh lemon juice
Optional Garnishes
- ■ 2 tablespoons (8 g) chopped fresh parsley, optional
- ■ 1/4 cup (20 g) additional finely grated Parmesan, optional
- ■ Crushed red pepper flakes, optional
How to Make Tuscan Chicken with Creamy Broccoli Alfredo Penne
Season the Chicken
Pat the chicken cutlets dry with paper towels. Season both sides with 3/4 teaspoon of the salt, black pepper, and 1 teaspoon Italian seasoning. This step ensures that the chicken develops a nice crust when cooked, enhancing the overall flavor of the dish.
Boil the Pasta Water
Bring a 5- to 6-quart pot of water to a rolling boil. Add 1 tablespoon fine salt. The salt enhances the flavor of the pasta, so don’t skip this step.
Cook the Penne
Add the penne and cook according to package directions until about 3 minutes short of al dente. This allows the pasta to finish cooking later in the sauce, absorbing more flavor.
Add the Broccoli
Add the broccoli florets directly to the boiling pasta water. Continue cooking for about 3 minutes, until the pasta is al dente and the broccoli is bright green and tender-crisp. This method keeps the broccoli vibrant and prevents overcooking.
Reserve Pasta Water and Drain
Scoop out 1 cup (240 ml) of the pasta cooking water. Drain the penne and broccoli together without rinsing. Reserving the pasta water is crucial for adjusting the sauce’s consistency later.
Heat the Skillet
While the pasta cooks, heat the olive oil and 1 tablespoon (14 g) butter in a 12-inch deep skillet over medium-high heat. The oil and butter create a flavorful base for cooking the chicken.
Cook the Chicken
Add the chicken in a single layer, working in batches if necessary. Cook for 3 to 4 minutes on the first side, until golden brown. This browning adds depth of flavor to the dish.
Finish the Chicken
Turn and cook for another 2 to 4 minutes, until the thickest portion reaches 165°F (74°C). Transfer to a clean plate and let rest for 5 minutes. Resting allows the juices to redistribute, keeping the chicken moist.
Cook the Garlic
Reduce the skillet heat to medium-low. Add the remaining 2 tablespoons (28 g) butter. Once melted, add the garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned. Overcooking garlic can lead to bitterness, so keep an eye on it.
Deglaze the Skillet
Pour in the chicken broth and scrape the bottom of the skillet to loosen the browned bits. Simmer for 2 to 3 minutes, until slightly reduced. This step builds flavor in the sauce.
Add the Cream and Tomatoes
Stir in the heavy cream, sun-dried tomatoes, remaining 1/4 teaspoon salt, and 1/2 teaspoon Italian seasoning. Bring to a gentle simmer and cook for 3 minutes. The cream will thicken slightly, creating a rich sauce.
Add the Parmesan
Reduce the heat to low. Add the Parmesan in three additions, whisking until each portion melts before adding the next. Do not allow the sauce to boil. This gradual incorporation helps achieve a smooth sauce.
Loosen the Sauce
Whisk in 1/2 cup (120 ml) of the reserved pasta water. The sauce should look smooth, glossy, and thick enough to coat the back of a spoon. Adjusting the sauce with pasta water ensures it clings well to the pasta.
Add the Spinach
Stir in the baby spinach and cook for about 1 minute, just until wilted. The spinach adds color and nutrients to the dish.
Add the Pasta and Broccoli
Transfer the drained penne and broccoli to the skillet. Toss gently for 1 to 2 minutes until everything is coated. Add more reserved pasta water a few tablespoons at a time if the sauce becomes too thick.
Finish with Lemon
Remove the skillet from the heat and stir in the lemon juice. Taste and adjust seasoning only if needed. The lemon juice brightens the flavors of the dish.
Slice the Chicken
Slice the rested chicken across the grain into strips. The meat should be opaque and juicy with no translucent areas. Proper slicing enhances the presentation and texture.
Assemble and Serve
Divide the creamy broccoli Alfredo penne among six plates or bowls. Arrange the Tuscan chicken over the pasta and garnish with parsley, additional Parmesan, or crushed red pepper flakes if desired. Serve immediately for the best experience.
Storage and Make-Ahead Tips
Cool leftover Tuscan Chicken with Creamy Broccoli Alfredo Penne promptly and transfer it to an airtight container within 2 hours. Refrigerate for up to 4 days.
For the best texture, store the chicken separately from the pasta when practical. Reheat the pasta gently in a covered skillet over low heat with 1 to 2 tablespoons (15 to 30 ml) milk, cream, broth, or water to loosen the sauce.
Reheat the chicken until it reaches 165°F (74°C), then serve it over the warmed pasta.
Freezing is not recommended because the cream-and-Parmesan sauce may separate and the broccoli and pasta can become overly soft after thawing.
For make-ahead preparation, slice and season the chicken, chop the broccoli, drain the sun-dried tomatoes, and grate the Parmesan up to 1 day ahead. Keep the components refrigerated separately and prepare the sauce and pasta shortly before serving.
FAQ
Can I make Tuscan Chicken with Creamy Broccoli Alfredo Penne ahead of time?
You can prepare the chicken and vegetables up to 1 day ahead, but the Alfredo sauce and pasta have the best texture when cooked shortly before serving.
Can I use chicken thighs instead of chicken breasts?
Yes. Use the same weight of boneless, skinless chicken thighs and cook until the thickest portion reaches at least 165°F (74°C).
Why did my Alfredo sauce become grainy?
The skillet was probably too hot when the Parmesan was added. Lower the heat and add finely grated cheese gradually while whisking.
Can I use frozen broccoli?
Yes. Add frozen broccoli directly to the pasta water during the final 2 to 3 minutes of cooking. Because frozen broccoli is partially softened already, avoid overcooking it.
Can I make this pasta without sun-dried tomatoes?
Yes. Omit them without changing the other quantities. The sauce will be milder and less tangy but will still have a creamy garlic-Parmesan flavor.
Tuscan Chicken with Creamy Broccoli Alfredo Penne
Ingredients
Method
- Pat the chicken cutlets dry with paper towels: Season both sides with 3/4 teaspoon of the salt, black pepper, and 1 teaspoon Italian seasoning.
- Bring a 5- to 6-quart pot of water to a rolling boil. Add 1 tablespoon fine salt.
- Add the penne and cook according to package directions until about 3 minutes short of al dente.
- Add the broccoli florets directly to the boiling pasta water. Continue cooking for about 3 minutes, until the pasta is al dente and the broccoli is bright green and tender-crisp.
- Scoop out 1 cup (240 ml) of the pasta cooking water. Drain the penne and broccoli together without rinsing.
- While the pasta cooks, heat the olive oil and 1 tablespoon (14 g) butter in a 12-inch deep skillet over medium-high heat.
- Add the chicken in a single layer, working in batches if necessary. Cook for 3 to 4 minutes on the first side, until golden brown.
- Turn and cook for another 2 to 4 minutes, until the thickest portion reaches 165°F (74°C). Transfer to a clean plate and let rest for 5 minutes.
- Reduce the skillet heat to medium-low: Add the remaining 2 tablespoons (28 g) butter. Once melted, add the garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
- Pour in the chicken broth and scrape the bottom of the skillet to loosen the browned bits. Simmer for 2 to 3 minutes, until slightly reduced.
- Stir in the heavy cream, sun-dried tomatoes, remaining 1/4 teaspoon salt, and 1/2 teaspoon Italian seasoning. Bring to a gentle simmer and cook for 3 minutes.
- Reduce the heat to low: Add the Parmesan in three additions, whisking until each portion melts before adding the next. Do not allow the sauce to boil.
- Whisk in 1/2 cup (120 ml) of the reserved pasta water. The sauce should look smooth, glossy, and thick enough to coat the back of a spoon.
- Stir in the baby spinach and cook for about 1 minute, just until wilted.
- Transfer the drained penne and broccoli to the skillet. Toss gently for 1 to 2 minutes until everything is coated. Add more reserved pasta water a few tablespoons at a time if the sauce becomes too thick.
- Remove the skillet from the heat and stir in the lemon juice. Taste and adjust seasoning only if needed.
- Slice the rested chicken across the grain into strips. The meat should be opaque and juicy with no translucent areas.
- Divide the creamy broccoli Alfredo penne among six plates or bowls. Arrange the Tuscan chicken over the pasta and garnish with parsley, additional Parmesan, or crushed red pepper flakes if desired.
