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)
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
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 610
- Sugar: 5g
- Sodium: 520mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 120mg
