If you’re craving a cozy, restaurant-worthy dinner filled with savory flavors and creamy goodness, let me introduce you to the Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe. This dish is a delightful blend of golden seared chicken, perfectly al dente penne, crisp-tender broccoli, and the creamiest Alfredo sauce you can imagine, all brightened up with sun-dried tomatoes and fresh basil. Every forkful is a harmony of Italian-inspired comfort that brings a touch of Tuscan sunshine to your table.

Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe is that it comes together with a handful of everyday ingredients that work as a team to deliver big flavors and enticing textures. Each component, from the zesty sun-dried tomatoes to the lightly spicy red pepper flakes, brings its own magic into the base of creamy pasta delight.

Chicken breasts: Boneless, skinless chicken keeps the dish lean and easy to slice for serving.
Italian seasoning: This fragrant blend brings instant Tuscan vibes and depth to the chicken.
Salt and black pepper: Don’t skip these – they pull out the best in every other flavor in the pan.
Olive oil: Opt for extra-virgin for enhanced Italian taste; consider using sun-dried tomato oil for an extra flavor punch.
Penne pasta: The hollow shape traps all that creamy sauce, making each bite utterly satisfying.
Broccoli florets: Adds color, crunch, and a fresh earthy note that balances the richness.
Unsalted butter: Gives silkiness and depth to the Alfredo base.
Garlic: Classic and aromatic, it perfumes the sauce and adds delicious warmth.
Heavy cream & whole milk: The dynamic duo that makes your Alfredo irresistibly luscious yet still pourable.
Parmesan cheese: Freshly grated is best to ensure a perfectly smooth, cheesy sauce.
Crushed red pepper flakes (optional): For a bit of Tuscan heat and dimension.
Sun-dried tomatoes: These little jewels infuse the dish with sweet, tangy flavor and gorgeous color.
Fresh basil: A final flourish that adds aroma, freshness, and a pop of green to every plate.

How to Make Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe

Step 1: Season and Cook the Chicken

Begin by patting the chicken breasts dry with a paper towel, then rub them with Italian seasoning, salt, and black pepper. Heat olive oil in a large skillet over medium-high until shimmering, then add the chicken. Sear each side for 5-6 minutes until the outside is golden brown and the inside is cooked through (internal temperature should hit 165°F). Set the cooked chicken aside on a plate and let it rest, which helps keep all those glorious juices inside for moist, flavorful slices later.

Step 2: Cook the Penne and Broccoli

Bring a big pot of salted water to a boil and cook the penne just shy of al dente, as it will finish in the sauce. In the last 3 minutes of boiling, toss in the broccoli florets – this cooks them until just crisp-tender and gloriously green without losing their bite. Drain everything together and set aside while you whip up the Alfredo.

Step 3: Make the Creamy Alfredo Sauce

In the same skillet used for the chicken (no need to clean—those tasty brown bits add flavor), melt butter over medium. Add the minced garlic and gently sauté for about 30 seconds, just until it’s fragrant but not brown. Pour in the heavy cream and milk, stirring to combine, and bring the mixture to a gentle simmer to thicken and meld the flavors.

Step 4: Finish the Sauce and Add Vegetables

Lower the heat and stir in the fresh Parmesan cheese, whisking until the sauce turns smooth and creamy. Sprinkle in crushed red pepper flakes if you’re feeling a little spicy. Now add the chopped sun-dried tomatoes, infusing the sauce with a blast of tangy, sweet complexity and a gorgeous hue.

Step 5: Combine Pasta, Broccoli, and Chicken

Add the drained penne and broccoli directly to the skillet, tossing to coat every piece with that dreamy Alfredo. Slice the rested chicken into strips and arrange them artfully over the pasta. Shower with chopped fresh basil for a burst of color and herbal brightness. Your Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe is ready to impress!

How to Serve Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe

Garnishes

Finish your plates with a flurry of grated Parmesan, extra fresh basil, and maybe an extra pinch of black pepper or a drizzle of sun-dried tomato oil to amp up the flavors. These flourishes make the dish fragrant and downright irresistible in both looks and taste.

Side Dishes

This recipe really likes to have a few friends at the table: a warm basket of garlicky bread for sauce-mopping, a crisp green salad for contrast, or even some roasted asparagus or tomatoes for bonus veg. These sides create a complete Italian-inspired meal that feels just like eating out in Florence.

Creative Ways to Present

For special occasions, twirl the Alfredo-coated penne into little nests and top with chicken medallions. Or serve it family-style in one big platter for maximum ooohs and aaahs. Layer in extra sun-dried tomatoes or sprinkle pine nuts for crunch and a rustic touch that takes your Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe to the next level.

Make Ahead and Storage

Storing Leftovers

Place any leftover Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe into an airtight container as soon as it cools to room temperature. It’ll keep beautifully in the fridge for up to three days, ready for quick lunches or speedy dinners.

Freezing

If you want to freeze your Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe, cool it completely before portioning into freezer-safe containers. For best results, freeze without the fresh basil garnish and add that after reheating. Thaw in the fridge overnight before reheating for the creamiest results.

Reheating

To rewarm, gently heat leftovers in a skillet over medium with a splash of milk or cream to loosen the sauce. Stir frequently until everything is warmed through, and top with extra Parmesan and fresh basil. The flavors become even cozier after a night in the fridge!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs stay extra juicy and flavorful, making them an excellent swap for breasts. Just adjust the cooking time to ensure they’re cooked through before slicing and serving.

How can I make this recipe vegetarian?

Simply skip the chicken and bulk up the broccoli or add some sautéed mushrooms or artichoke hearts. The Alfredo sauce and sun-dried tomatoes will hold their own and fill the dish with rich, satisfying flavor even without meat.

Is it possible to make the Alfredo sauce lighter?

You can definitely lighten it up by using half-and-half instead of heavy cream or increasing the milk content and reducing the cream. Just know that the sauce will be a little less thick and rich, but still delicious!

What’s the best way to cook the broccoli without overcooking it?

Adding the broccoli in the last three minutes of boiling the pasta keeps it bright green and slightly crisp. You want it to still have some bite so it provides texture contrast in every forkful.

Can I use a different type Main Course

Penne is classic and great at holding onto the sauce, but feel free to use rigatoni, fusilli, or even fettuccine if that’s what you have in your pantry. The Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe welcomes all shapes!

Final Thoughts

Whether you’re serving family, friends, or treating yourself to a stay-at-home Italian night, I truly hope you’ll try the Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe. It’s a guaranteed crowd-pleaser, and I can’t wait to hear how it becomes a staple at your table, too. Grab your fork and get ready for a creamy, colorful pasta night you’ll crave again and again!

Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 30 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the comforting flavors of Tuscany with this delicious Tuscan Chicken served over creamy broccoli alfredo penne. A satisfying meal that combines tender chicken, flavorful pasta, and a luscious sauce.

Ingredients

Scale

For the Chicken:

1 pound boneless, skinless chicken breasts
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

For the Pasta:

12 ounces penne pasta
3 cups broccoli florets

For the Alfredo Sauce:

3 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup whole milk
1 cup grated Parmesan cheese
1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup sun-dried tomatoes, chopped
1/4 cup fresh basil, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken: Season chicken breasts with Italian seasoning, salt, and black pepper. Cook in a skillet until golden brown and fully cooked. Let rest and slice.
Cook the Pasta: Cook penne and broccoli together. Drain and set aside.
Make the Alfredo Sauce: In the skillet, melt butter, sauté garlic, add cream and milk, then Parmesan and red pepper flakes. Stir in sun-dried tomatoes.
Combine and Serve: Toss pasta and broccoli in the sauce. Top with sliced chicken and basil before serving.

Notes

For extra flavor, use the oil from the sun-dried tomato jar instead of plain olive oil when cooking the chicken.
This dish pairs well with garlic bread and a green salad.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American