Weeknight recipe · about 30 minutes
Chicken Alfredo Penne
30 minComfortItalian-ish
Creamy alfredo penne with seared chicken and broccoli folded in.
Ingredients
Chicken breast1 lb
Broccoli1 head
Penne pasta8 oz
Alfredo sauce1 jar
Grated parmesan1/4 cup
Steps
- Bring a large pot of salted water to a boil and cook the penne until al dente, about 1 minute less than the package says.
- Drop the broccoli florets into the pasta pot for the last 3 minutes — one pot, no extra pan. Save ¼ cup pasta water, then drain both together.
- While the pasta cooks, pat the chicken dry, dice it into ¾-inch pieces, and season with ½ tsp salt and a few grinds of pepper.
- Sear the chicken in a hot nonstick skillet over medium-high, 7–8 minutes, stirring occasionally, until golden and no longer pink in the center.
- Lower the heat, pour the alfredo sauce over the chicken, and warm 2 minutes, loosening it with a splash of the reserved pasta water.
- Fold in the penne and broccoli until everything is coated; thin with more pasta water if the sauce tightens up.
- Top with the parmesan and a generous grind of pepper, and serve.
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