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Tuscan Chicken with Creamy Broccoli Alfredo Penne is a delightful dish that transports your taste buds straight to the heart of Italy. Combining the robust flavors characteristic of Tuscan cuisine with a rich, creamy pasta, this recipe stands out for its ability to bring families and friends together around the dinner table. The marriage of tender chicken, vibrant vegetables, and luscious Alfredo sauce creates a comforting meal that’s perfect for both casual weeknight dinners and festive gatherings.

Tuscan Chicken with Creamy Broccoli Alfredo Penne

Indulge in a delicious twist with Tuscan Chicken and Creamy Broccoli Alfredo Penne! This easy recipe combines juicy chicken, rich sundried tomatoes, and vibrant spinach in a creamy sauce, served over perfectly cooked penne and broccoli. It's a comforting dish perfect for any dinner. With a prep time of just 20 minutes, you can enjoy a gourmet meal that impresses and satisfies. Garnish with fresh basil for an extra touch! 🍝🌿
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Ingredients
  

For the Tuscan Chicken:

4 boneless, skinless chicken breasts

Salt and pepper, to taste

2 tablespoons olive oil

4 cloves garlic, minced

1 cup sundried tomatoes, packed in oil, drained and chopped

1 cup fresh spinach, chopped

1 cup heavy cream

1 teaspoon dried Italian herbs (oregano, basil, thyme)

½ cup grated Parmesan cheese

Fresh basil leaves, for garnish

For the Broccoli Alfredo Penne:

12 ounces penne pasta

2 cups fresh broccoli florets

4 tablespoons butter

1 cup heavy cream

1 cup grated Parmesan cheese

Salt and pepper, to taste

1 teaspoon garlic powder

Fresh parsley, chopped (optional for garnish)

Instructions
 

Cook the Pasta and Broccoli:

    - Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets. Drain and set aside.

      Prepare the Chicken:

        - Season both sides of the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.

          Make the Tuscan Sauce:

            - In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Stir in the chopped sundried tomatoes and spinach, cooking until the spinach is wilted.

              - Pour in the heavy cream and add dried Italian herbs. Stir well, bringing the mixture to a simmer. Let it cook for 2-3 minutes until slightly thickened.

                - Stir in the Parmesan cheese, mixing until melted and creamy. Return the chicken breasts to the skillet, spooning the sauce over the chicken. Cook for an additional 2-3 minutes to heat everything through.

                  Make the Alfredo Sauce:

                    - In a separate saucepan, melt the butter over medium heat. Add the heavy cream and bring to a gentle simmer. Mix in garlic powder, salt, and pepper, then stir in the grated Parmesan cheese until smooth and creamy.

                      Combine Pasta:

                        - Add the cooked penne and broccoli to the Alfredo sauce, tossing to coat the pasta evenly.

                          Serve:

                            - On each plate, place a generous portion of creamy broccoli Alfredo penne. Top with a grilled Tuscan chicken breast and spoon over extra sauce. Garnish with fresh basil leaves and chopped parsley if desired.

                              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4