Cook the pasta: Prepare penne pasta according to the package instructions. Drain and set aside.
Season and cook the chicken: Sprinkle the chicken strips with salt and pepper. In a large skillet over medium-high heat, warm the olive oil and sear the chicken until golden brown and cooked through, about 5–6 minutes. Remove and set aside.
Sauté garlic: In the same skillet, lower the heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant.
Build the sauce: Pour in the heavy cream, stir to combine, and then add Parmesan cheese and Italian seasoning. Simmer for 2–3 minutes, stirring occasionally, until the sauce thickens slightly.
Combine everything: Add the drained pasta, cooked chicken, and steamed broccoli to the skillet. Toss gently until everything is well coated in the creamy garlic sauce.
Garnish and serve: Plate the pasta and garnish with freshly chopped parsley. Serve hot.
Variations :
Veggie swap: Replace broccoli with spinach, kale, or asparagus for a seasonal twist.
Protein alternative: Use shrimp or turkey breast strips instead of chicken.
Cheese boost: Stir in a handful of shredded mozzarella for extra creaminess.
Lighter version: Use half-and-half instead of heavy cream for a lighter sauce, or Greek yogurt for a tangier profile.
Tips :
Time-saving tip: While the pasta is cooking, prep and sear the chicken to streamline the cooking process.
Don’t overcook the broccoli: Light blanching keeps it vibrant and slightly crisp.
Make it spicy: A pinch of red pepper flakes or a splash of chili oil adds just enough heat to balance the richness.
Storage: Leftovers can be stored in the fridge for up to 3 days and reheated gently with a splash of cream or broth to loosen the sauce.
