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Tuscan Chicken with Creamy Broccoli Alfredo Penne finished recipe

Tuscan Chicken with Creamy Broccoli Alfredo Penne

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 10 cups pasta servings
Ingredients Method

Ingredients
  

For the Chicken
  • 1 1/2 pounds 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 olive oil
  • 1 tablespoon unsalted butter
For the Pasta and Vegetables
  • 12 ounces dried penne
  • 1 tablespoon fine salt for the pasta water
  • 3 cups small broccoli florets
  • 2 cups packed baby spinach
  • 1/2 cup oil-packed sun-dried tomatoes drained and thinly sliced
For the Creamy Alfredo Sauce
  • 2 tablespoons unsalted butter
  • 5 garlic cloves finely minced
  • 1 cup low-sodium chicken broth
  • 1 1/2 cups heavy cream
  • 1 cup reserved pasta cooking water divided
  • 1 1/2 cups finely grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon fresh lemon juice
Optional Garnishes
  • 2 tablespoons chopped fresh parsley optional
  • 1/4 cup additional finely grated Parmesan optional
  • Crushed red pepper flakes optional

Method
 

Method
  1. 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.
  2. Bring a 5- to 6-quart pot of water to a rolling boil. Add 1 tablespoon fine salt.
  3. Add the penne and cook according to package directions until about 3 minutes short of al dente.
  4. 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.
  5. Scoop out 1 cup (240 ml) of the pasta cooking water. Drain the penne and broccoli together without rinsing.
  6. While the pasta cooks, heat the olive oil and 1 tablespoon (14 g) butter in a 12-inch deep skillet over medium-high heat.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Stir in the baby spinach and cook for about 1 minute, just until wilted.
  15. 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.
  16. Remove the skillet from the heat and stir in the lemon juice. Taste and adjust seasoning only if needed.
  17. Slice the rested chicken across the grain into strips. The meat should be opaque and juicy with no translucent areas.
  18. 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.

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