35m$11.38Creamy Chicken Broccoli Pasta
A quick comfort pasta with chicken breasts, broccoli florets, heavy cream, and Parmesan cheese. This mild, family-friendly dinner comes together in about 35 minutes.
- Energy
- 840 calories per serving
- Protein
- 55.8 g per serving
- Carbs
- 73.1 g per serving
- Fat
- 37.6 g per serving
- Sodium
- 1176 mg per serving
Shopping options
olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
garlic, minced
2 Teaspoon
Spice World® Fresh Diced Garlic
7%
heavy cream
1 Cup
Kroger® Heavy Whipping Cream Pint
50%
Parmesan cheese, grated
1 Cup
Kroger® Parmesan Grated Cheese
38%
broccoli florets
4 Cup
Kroger® Broccoli Florets 12 Oz
51%
boneless skinless chicken breasts, cut into 1-inch pieces
1.25 Pound
Heritage Farm® Boneless Skinless Chicken Breasts
28%
salt
1 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
penne pasta
12 Ounce
Kroger® Penne Rigate Pasta
75%
Italian seasoning
1 Teaspoon
Smart Way™ Italian Seasoning
6%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- boneless skinless chicken breasts-1.25 lb
- penne pasta-12 oz
- broccoli florets-4 cups
- heavy cream-1 cup
- Parmesan cheese-1 cup
- olive oil-1 tbsp
- garlic-2 tsp
- Italian seasoning-1 tsp
- salt-1 tsp
- black pepper-0.5 tsp
Cut the chicken into 1-inch pieces if needed, mince the garlic, and grate the Parmesan cheese before cooking.
Wash hands, the cutting board, and the knife after handling raw chicken to prevent cross-contamination.
Keep the knife blade angled away from your fingers while cutting chicken.
Bring a large pot of salted water to a boil, add the penne pasta, and cook until almost tender, about 8 minutes. Add the broccoli florets during the last 3 minutes, then reserve 1/2 cup pasta water and drain.
Use care when draining the hot pasta and broccoli to avoid steam burns.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, salt, pepper, and Italian seasoning, then cook for 6 to 8 minutes until golden outside and 165°F inside.
Use caution with hot oil to avoid splatter burns.
Cook chicken to an internal temperature of 165°F.
Reduce heat to medium, add the minced garlic, and cook for 30 seconds until fragrant.
Pour in the heavy cream and simmer gently for 2 to 3 minutes, scraping up any browned bits until the sauce is slightly thickened.
Keep the cream at a gentle simmer to reduce scorching and splattering.
Stir in the Parmesan cheese until melted, then add the drained penne and broccoli. Toss for 1 to 2 minutes until the pasta is well coated, adding reserved pasta water 1 tablespoon at a time if the sauce is too thick.
Taste and adjust seasoning, then serve hot while the sauce is creamy and the chicken is tender.
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