Here’s a Garlic Butter Chicken with Broccoli and Penne recipe — creamy, garlicky, and full of flavor. It’s a perfect one-pan (or two-pot) comfort meal that comes together in about 30 minutes. 🍗🥦🍝
🧂 Ingredients
Serves 4
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8 oz penne pasta
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1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
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2 cups broccoli florets (fresh or frozen)
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3 tbsp butter, divided
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3–4 cloves garlic, minced
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1/2 cup chicken broth (or pasta water)
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1/2 cup grated Parmesan cheese
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1/2 cup heavy cream (or half-and-half for lighter)
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1 tbsp olive oil
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Salt and pepper, to taste
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1/2 tsp Italian seasoning (optional)
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Pinch of red pepper flakes (optional, for a little heat)
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Lemon wedge (optional, for brightness)
🍳 Instructions
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Cook the pasta and broccoli
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Boil penne in salted water according to package directions.
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In the last 2 minutes of cooking, add the broccoli florets to the same pot.
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Drain and reserve about 1/2 cup of the pasta water. Set aside.
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Cook the chicken
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In a large skillet, heat olive oil and 1 tbsp of butter over medium-high heat.
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Season chicken with salt, pepper, and Italian seasoning.
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Add chicken pieces and cook until golden brown and cooked through (about 5–7 minutes).
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Remove from pan and set aside.
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Make the garlic butter sauce
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In the same skillet, lower the heat to medium.
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Add remaining 2 tbsp butter and minced garlic. Cook about 30 seconds until fragrant (don’t burn!).
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Pour in chicken broth and scrape up any browned bits.
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Stir in heavy cream and Parmesan cheese. Simmer 2–3 minutes until slightly thickened.
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Combine everything
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Add cooked chicken, pasta, and broccoli back into the skillet.
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Toss well to coat in the garlic butter sauce.
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If it’s too thick, add a splash of reserved pasta water to loosen.
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Taste and adjust salt, pepper, or add red pepper flakes.
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Finish and serve
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Squeeze a bit of lemon juice on top if desired.
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Serve hot with extra Parmesan.
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🧀 Optional Add-Ins
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Mushrooms – sauté with the chicken.
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Sun-dried tomatoes – for a Mediterranean twist.
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Spinach – stir in at the end until wilted.
Would you like me to make this version creamy Alfredo-style or keep it light with just garlic butter?
