Ingredients
• 12 oz penne pasta
• 2 cups broccoli florets
• 1 large chicken breast, sliced
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 ½ cups reduced-fat milk
• ¾ cup Parmesan cheese, grated
• ½ cup pasta water (reserved)
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp Italian seasoning
• 1 tbsp olive oil
Instructions
1. Cook the penne pasta according to package directions. Add broccoli during the last 2 minutes of cooking. Drain and set aside, reserving ½ cup pasta water.
2. Heat olive oil in a skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning. Cook until golden and fully cooked through, about 6–7 minutes. Remove and set aside.
3. In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
4. Add milk and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth.
5. Add pasta water a little at a time until the sauce reaches your desired creaminess.
6. Add the cooked pasta, broccoli, and chicken back to the pan. Toss to coat evenly.
7. Taste and adjust seasoning. Serve warm with extra Parmesan on top.
Notes
• Swap chicken for shrimp for a seafood Alfredo twist.
• Use whole-wheat penne or gluten-free pasta if preferred.
• Add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Fat: 18g
- Carbohydrates: 57g
- Protein: 32g
Keywords: chicken alfredo, creamy pasta, penne alfredo, 30 minute meals