If you’re craving the very best of Italian-inspired comfort food, Tuscan Chicken with Creamy Broccoli Alfredo Penne is the dish you need in your life. Imagine juicy, perfectly seasoned chicken, nestled into a bed of penne pasta tossed with crisp-tender broccoli and swirled in a dreamy, Parmesan-laced Alfredo sauce. Every bite delivers the sun-drenched flavors of Tuscany—thanks to a pop of sun-dried tomatoes and fresh basil—making this meal both cozy and elegant. When you want a dinner that feels like a warm hug (but looks like you spent hours in the kitchen), this is the recipe you’ll reach for again and again.
Ingredients You’ll Need
The beauty of Tuscan Chicken with Creamy Broccoli Alfredo Penne is how it transforms everyday ingredients into something truly special. Each component brings its own unique flavor, color, or creamy texture, resulting in a dish that’s far more than the sum of its parts. Here’s what you’ll need, and why each ingredient matters:
- Chicken breasts: Juicy boneless, skinless chicken breasts form the hearty protein base and soak up all those Tuscan flavors.
- Italian seasoning: A blend of herbs that instantly gives your chicken that classic Italian flair.
- Garlic powder: Adds a savory punch to the chicken, enhancing every bite.
- Salt and black pepper: Essential for bringing out the best in all your ingredients.
- Olive oil: Helps sear the chicken to golden perfection and adds a fruity richness.
- Penne pasta: The sturdy shape of penne holds onto the creamy Alfredo sauce like a dream.
- Broccoli florets: Adds color, crunch, and a nutritional boost that balances the richness.
- Butter: Gives the Alfredo sauce its signature silkiness and depth.
- Fresh garlic cloves: Sautéed garlic infuses the sauce with irresistible aroma and flavor.
- Heavy cream: The foundation of your creamy Alfredo sauce, making it ultra-luxurious.
- Parmesan cheese: Melts into the sauce, adding umami and that salty, nutty finish.
- Red pepper flakes (optional): For those who like a whisper of heat in their Alfredo.
- Sun-dried tomatoes: Their sweet, tangy intensity makes every forkful pop with Tuscan sunshine.
- Fresh basil: A fragrant garnish that ties all the Tuscan elements together beautifully.
How to Make Tuscan Chicken with Creamy Broccoli Alfredo Penne
Step 1: Season and Cook the Chicken
Start by patting your chicken breasts dry and giving them a generous sprinkle of Italian seasoning, garlic powder, salt, and black pepper. Heat olive oil in a large skillet over medium heat, then add the chicken. Let each side cook for 5–6 minutes, until beautifully golden and cooked through. Transfer the chicken to a plate and allow it to rest—this keeps it juicy and makes slicing easier later.
Step 2: Cook the Pasta and Broccoli
While your chicken is resting, get your penne pasta boiling according to package instructions. During the last 2–3 minutes of cooking, toss in those broccoli florets. This trick saves you an extra pan and ensures the broccoli is perfectly crisp-tender. Drain both together and set aside.
Step 3: Sauté the Garlic and Build the Alfredo Sauce
Return to that skillet (don’t clean it—you want all those tasty brown bits!). Melt butter, then add minced garlic, letting it sizzle for about a minute until fragrant. Pour in the heavy cream and bring everything to a gentle simmer, swirling it together as your kitchen begins to smell heavenly.
Step 4: Add Cheese and Flavor
Now, stir in the grated Parmesan cheese and red pepper flakes if you’re feeling spicy. Let the sauce bubble gently for 2–3 minutes, thickening into a creamy dream. This is the moment when the sauce becomes irresistible and ready for all the good stuff.
Step 5: Toss It All Together
Add the chopped sun-dried tomatoes, sliced chicken, cooked pasta, and broccoli right into the skillet with your Alfredo sauce. Toss everything together so every piece is coated in that luscious, cheesy sauce. Let it all heat through for another 2 minutes, making sure the flavors meld and the chicken gets cozy with the pasta.
Step 6: Finish and Serve
Just before serving, sprinkle the dish with fresh basil. This final touch adds color and fragrance, transforming your Tuscan Chicken with Creamy Broccoli Alfredo Penne into a showstopper that’s ready for the table.
How to Serve Tuscan Chicken with Creamy Broccoli Alfredo Penne
Garnishes
A handful of fresh basil is an absolute must for this dish—it adds a burst of color and a sweet, herbal note that lifts every forkful. For extra flair, shower on a bit more grated Parmesan or scatter a few sun-dried tomato strips for a restaurant-worthy finish.
Side Dishes
Tuscan Chicken with Creamy Broccoli Alfredo Penne is rich and satisfying all on its own, but it sings even louder when paired with a crisp green salad or warm, crusty garlic bread. If you want to channel the full trattoria experience, offer a simple antipasto platter or some roasted asparagus on the side.
Creative Ways to Present
This dish shines whether piled high in a large serving bowl for family-style dinners or plated individually for a more elegant affair. For a fun twist, serve it in shallow pasta bowls topped with extra basil and a drizzle of olive oil, or nestle it inside a Parmesan crisp basket for a stunning dinner party presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Tuscan Chicken with Creamy Broccoli Alfredo Penne makes a fantastic lunch the next day! Store it in an airtight container in the refrigerator for up to 3 days. The flavors meld and get even better with time, making your leftovers something to look forward to.
Freezing
To freeze, portion the cooled pasta into freezer-safe containers, making sure to leave a little space for expansion. Freeze for up to 2 months. Note that creamy sauces can change in texture after freezing, but a gentle reheat with a splash of cream or milk will bring it back to life.
Reheating
For best results, reheat leftovers in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. You can also microwave it in short bursts, stirring in between, until piping hot. Just be careful not to overheat, as this can cause the sauce to separate.
FAQs
Can I use a different pasta shape?
Absolutely! While penne holds the sauce beautifully, feel free to use rigatoni, fusilli, or even fettuccine if that’s what you have on hand. The spirit of Tuscan Chicken with Creamy Broccoli Alfredo Penne is all about making it your own.
What’s the best way to cook the chicken if I’m short on time?
If you’re pressed for time, rotisserie chicken is a fantastic shortcut. Just shred or slice and add it in when you toss everything together. You’ll still get that hearty, satisfying bite in every forkful.
Can I make this dish lighter?
Yes! Swap heavy cream for half-and-half for a lighter sauce, or use less Parmesan if you prefer. You can also load up on extra broccoli or add spinach and mushrooms for more veggie power without sacrificing that creamy goodness.
Is this recipe gluten-free?
As written, this recipe uses traditional penne pasta, but you can easily substitute your favorite gluten-free pasta. Just keep an eye on the cooking time, as some gluten-free varieties cook faster than regular pasta.
Can I add other vegetables?
Definitely! Tuscan Chicken with Creamy Broccoli Alfredo Penne is versatile—try adding sautéed mushrooms, wilted spinach, or even roasted red peppers for extra flavor and color. It’s a great way to sneak in more veggies and use up what’s in your fridge.
Final Thoughts
If you’re looking for a soul-satisfying dinner that’s guaranteed to impress, give Tuscan Chicken with Creamy Broccoli Alfredo Penne a spot on your table. With its creamy sauce, vibrant veggies, and sun-kissed flavors, it’s a dish you’ll want to make on repeat. Gather your loved ones, serve up a big bowl, and enjoy a little taste of Tuscany—right at home!
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Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Tuscan Chicken with Creamy Broccoli Alfredo Penne is a hearty and flavorful Italian-inspired main course featuring tender seasoned chicken, al dente penne pasta, vibrant broccoli florets, and a rich, creamy Alfredo sauce infused with garlic, Parmesan cheese, and sun-dried tomatoes. Garnished with fresh basil for an aromatic finish, this dish is perfect for family dinners or special occasions.
Ingredients
Chicken
- 1 lb boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil
Pasta & Vegetables
- 12 oz penne pasta
- 2 cups broccoli florets
Sauce
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup chopped fresh basil
Instructions
- Season and Cook Chicken: Season chicken breasts evenly with Italian seasoning, garlic powder, salt, and black pepper. Heat olive oil in a large skillet over medium heat and cook the chicken for 5–6 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and let it rest for a few minutes before slicing.
- Cook Pasta and Broccoli: Meanwhile, bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions, adding the broccoli florets during the last 2–3 minutes of cooking to blanch them. Drain both pasta and broccoli and set aside.
- Prepare Alfredo Sauce: In the same skillet used for cooking the chicken, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese and red pepper flakes, if using. Continue cooking for 2–3 minutes until the sauce thickens slightly.
- Combine Ingredients: Add the chopped sun-dried tomatoes, sliced chicken, cooked pasta, and broccoli to the skillet. Toss everything thoroughly to coat all the ingredients evenly with the creamy Alfredo sauce. Allow the mixture to cook together for another 2 minutes until everything is warmed through.
- Garnish and Serve: Remove the skillet from heat and sprinkle chopped fresh basil over the dish. Serve the Tuscan Chicken with Creamy Broccoli Alfredo Penne hot as a satisfying main course.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half.
- Use rotisserie chicken to save time and simplify the recipe.
- Add mushrooms or spinach to incorporate additional vegetables and enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 620
- Sugar: 4 g
- Sodium: 460 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 140 mg
