Creamy Tuscan Chicken Pasta with Broccoli
This Creamy Tuscan Chicken Pasta with Broccoli brings together tender chicken, sun-dried tomatoes, fresh broccoli, and a luscious garlic-Parmesan cream sauce. It’s an irresistible, restaurant-quality meal ready in under 40 minutes — rich, flavorful, and perfect for both weeknights and entertaining.
Equipment
- Large skillet or sauté pan
- Pot for pasta
- Tongs
- Wooden spoon
- Colander
Ingredients
- 1 box Penne or Rigatoni
- 1 lb Boneless, skinless chicken breast thinly sliced
- 2 tbsp Olive oil
- 2 tbsp Butter
- 4 cloves Garlic
- 1/2 cup Sun-dried tomatoes sliced, drained
- 1 cup Heavy cream
- 1/2 cup Chicken broth
- 3/4 cup Parmigiano-Reggiano grated
- 1 tsp Italian seasoning
- 1/2 tsp Crushed red pepper flakes
- 2 cups Broccoli florets
- Salt & Pepper to taste
- Fresh basil
Instructions
- Cook the pasta – Boil pasta in salted water until al dente. Reserve ½ cup of pasta water before draining. Do not overcook — pasta will finish in the sauce.
- Cook the chicken – Season sliced chicken with salt and pepper. Heat olive oil in a large skillet and cook chicken until golden and cooked through, 5–6 minutes. Transfer to a plate.
- Sauté aromatics – In the same pan, melt butter and sauté garlic for 30 seconds. Add sun-dried tomatoes and cook for 1–2 minutes to release their flavor.
- Make the cream sauce – Add heavy cream, chicken broth, Parmesan cheese, and Italian seasoning. Simmer gently until the sauce thickens (about 3–5 minutes)
- Combine everything – Add cooked chicken, pasta, and broccoli to the sauce. Toss well to coat. Add a splash of pasta water if the sauce becomes too thick.
- Season & serve – Taste and adjust with salt, pepper, and red pepper flakes. Garnish with chopped basil and extra Parmesan before serving.
Notes
- Gluten-free pasta like Giadzy Gluten-Free Rigatoni works perfectly here.
- For extra Tuscan flair, add spinach or artichokes.
- Substitute half-and-half for a lighter sauce or add more Parmesan for a thicker one.