Ingredients
Scale
- 8 oz penne pasta
- 1 lb boneless, skinless chicken breast
- 2 cups broccoli florets
- 3 cloves garlic
- 1 cup sun-dried tomatoes (drained)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp butter
Instructions
- Boil salted water in a large pot; cook penne until al dente. Add broccoli in the last 2 minutes of cooking. Drain and set aside.
- Season chicken with salt, pepper, Italian seasoning, and smoked paprika. Sear in olive oil until golden brown; remove from skillet.
- In the same skillet, melt butter and sauté minced garlic and sun-dried tomatoes until fragrant. Stir in heavy cream and chicken broth; add cheeses until melted.
- Combine pasta, broccoli, and chicken with the sauce; toss gently to coat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 650
- Sugar: 4g
- Sodium: 750mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg