If you love hearty, comforting meals that combine vibrant flavors with creamy textures, then you are absolutely going to adore this Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe. It’s the perfect harmony of savory sun-dried tomatoes, tender chicken, fresh spinach, and luscious Alfredo sauce mingling with perfectly cooked penne pasta. This dish feels like a warm hug on a plate and highlights simple ingredients that come together in such a satisfying way, making it a weeknight favorite or a special dinner you’ll want to serve again and again.
Ingredients You’ll Need
To create this wonderful Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe, you only need a handful of essential ingredients that bring incredible flavor and texture to the dish. Each one plays a key role, from the juicy chicken breasts to the rich Parmesan cheese, creating a well-balanced and inviting meal.
- Chicken breasts (2, boneless and skinless): The star protein, providing tender, juicy meat that pairs perfectly with creamy sauce.
- Penne pasta (12 oz): A sturdy pasta shape that holds onto the sauce beautifully for every bite.
- Olive oil (1 tbsp): Adds a subtle fruitiness while helping to crisp the chicken to golden perfection.
- Sun-dried tomatoes (1/2 cup, chopped): Pack a punch of tangy, intense tomato flavor that elevates the dish.
- Fresh spinach (2 cups): Offers a fresh, mild bitterness and lovely green color for a vibrant plate.
- Garlic (2 cloves, minced): Infuses the sauce with its aromatic and savory depth.
- Heavy cream (1 cup): Creates the rich, velvety base for the Alfredo sauce.
- Chicken broth (1/2 cup): Adds flavor and helps thin the sauce to just the right consistency.
- Grated Parmesan cheese (1 cup): Brings a salty, nutty finish that melts into the creamy sauce perfectly.
- Italian seasoning (1 tsp): A blend of herbs that ties all the flavors together harmoniously.
- Salt and pepper (to taste): Enhances and balances every component of the dish.
- Fresh basil (for garnish, optional): Adds a fresh, floral note and beautiful color to the finished plate.
How to Make Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil — it’s key for perfectly seasoned pasta. Cook the penne according to the package instructions until al dente. Once done, drain it well and set it aside, ready to soak up all that delicious sauce later.
Step 2: Cook the Chicken
Season both sides of the chicken breasts with salt, pepper, and Italian seasoning to give them a flavorful crust. Heat olive oil in a large skillet over medium heat, then add the chicken. Cook it for about 6 to 7 minutes per side, until it’s beautifully golden brown and fully cooked through. Take the chicken off the heat and let it rest before slicing it thinly — resting keeps the juices locked in.
Step 3: Make the Alfredo Sauce
Using the same skillet, add minced garlic and cook for about 30 seconds until fragrant — this jumpstarts the sauce’s rich aroma. Then add the chopped sun-dried tomatoes and fresh spinach. Cook them together for 2 to 3 minutes until the spinach wilts and the tomatoes soften, adding incredible depth of flavor and nice color contrasts to the dish.
Step 4: Simmer the Sauce
Pour in chicken broth followed by the heavy cream. Bring the mixture to a gentle simmer and let it cook for 5 to 7 minutes. This allows the sauce to thicken to that perfect creamy consistency that clings to every bite of pasta and chicken.
Step 5: Combine Pasta and Sauce
Stir in the grated Parmesan cheese until it melts smoothly into the sauce. Then add the cooked penne pasta and sliced chicken back into the skillet. Toss everything together gently so every piece is evenly coated with that indulgent, creamy sauce bursting with Tuscan flavors.
Step 6: Serve Your Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe
Your dish is ready to bring smiles to the table! Garnish it with fresh basil leaves for a touch of fragrant freshness and gorgeous color contrast that completes this inviting meal.
How to Serve Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe
Garnishes
Fresh basil is a fantastic choice as a garnish, adding an herbaceous brightness that cuts through the richness of the sauce. A light sprinkle of extra grated Parmesan on top can also elevate the overall flavor just before serving.
Side Dishes
Pairing this Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe with a crisp green salad or lightly roasted vegetables adds a refreshing balance and textural contrast. Garlic bread or a warm baguette are wonderful for soaking up the extra sauce and making the meal feel even more indulgent.
Creative Ways to Present
For a fun presentation, try serving the dish in deep bowls with a sprig of fresh basil on top and a wedge of lemon on the side to squeeze over. It’s also delightful plated family-style on a large serving platter where everyone can help themselves, adding a warm, communal feel.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe keep well in an airtight container in the refrigerator for up to 3 days. The flavors only deepen after a day, making it perfect for next-day enjoyment.
Freezing
While best enjoyed fresh, you can freeze leftovers by storing the pasta and sauce separately from the chicken in freezer-safe containers for up to 2 months. This helps preserve the texture and prevents the chicken from becoming too dry after thawing.
Reheating
Reheat leftovers gently on the stove over low heat, adding a splash of milk or chicken broth to loosen the sauce as needed. Stir frequently until warmed through to keep the creaminess intact without overcooking the chicken.
FAQs
Can I use a different type of pasta?
Absolutely! While penne works wonderfully for holding the sauce, other pasta shapes like rigatoni, fusilli, or farfalle would also be delicious choices depending on your preference.
Is it possible to make this recipe dairy-free?
You can substitute the heavy cream with coconut cream and use a dairy-free Parmesan alternative. The sauce texture and flavor will differ slightly but still remain deliciously creamy.
Can I prepare the sauce ahead of time?
Yes, the Alfredo sauce can be made a day ahead and refrigerated. Just warm it gently and add a little broth or cream when reheating to restore its smoothness before combining with pasta and chicken.
How do I know when the chicken is fully cooked?
Chicken is safely cooked when its internal temperature reaches 165°F (75°C). Cutting into the thickest part and ensuring the juices run clear is a good visual sign as well.
Can I add more vegetables to this dish?
Definitely! Steamed broccoli florets or sautéed mushrooms work perfectly and add extra nutrition and texture without overwhelming the classic flavors of this Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe.
Final Thoughts
This Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe is one of those meals that feels both indulgent and comforting, perfect for sharing with family or friends. Its rich, creamy sauce paired with tender chicken and vibrant veggies makes it a winner every time you serve it. I encourage you to try this dish soon and see how easily it becomes a beloved favorite in your kitchen too.
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Tuscan Chicken with Creamy Broccoli Alfredo Penne Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
A delicious and creamy Tuscan Chicken with Broccoli Alfredo Penne combining tender seasoned chicken breasts, sun-dried tomatoes, fresh spinach, and a rich Parmesan cream sauce tossed with perfectly cooked penne pasta. This flavorful and comforting dish is ready in just 35 minutes, making it ideal for a satisfying weeknight dinner.
Ingredients
Chicken
- 2 chicken breasts, boneless and skinless
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp Italian seasoning
Pasta
- 12 oz penne pasta
Sauce
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
Garnish
- Fresh basil, for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Cook the Chicken: Season the chicken breasts evenly with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Cook the chicken for 6-7 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet, let it rest for a few minutes, then slice it thinly.
- Make the Alfredo Sauce: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add chopped sun-dried tomatoes and fresh spinach, cooking for 2-3 minutes until the spinach wilts and the tomatoes soften.
- Simmer the Sauce: Pour in the chicken broth and heavy cream, bringing the mixture to a simmer. Let it cook for 5-7 minutes, stirring occasionally, so the sauce thickens and the flavors meld together.
- Combine Pasta and Sauce: Stir in the grated Parmesan cheese until melted and the sauce is smooth. Add the cooked penne pasta and sliced chicken back into the skillet. Toss everything gently to coat the pasta and chicken thoroughly in the creamy Alfredo sauce.
- Serve: Plate the Tuscan Chicken Alfredo Pasta immediately, garnished with fresh basil leaves if desired, for an extra burst of fresh flavor.
Notes
- Make sure not to overcook the pasta to maintain a firm texture that holds up to the rich sauce.
- Resting the chicken after cooking helps retain the juices and ensures tender slices.
- You can substitute sun-dried tomatoes with roasted red peppers if preferred.
- To lighten the dish, use half-and-half instead of heavy cream, though the sauce may be less rich.
- Freshly grated Parmesan cheese melts better and adds more flavor compared to pre-grated varieties.
