Best 6 Chicken Penne And Broccoli Recipes

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Indulge in a culinary delight with our remarkable Chicken Penne and Broccoli recipe, a harmonious blend of succulent chicken, tender broccoli, and delectable penne pasta. This dish offers a symphony of flavors that will tantalize your taste buds and leave you craving more.

Dive into our collection of carefully crafted recipes, each designed to guide you through the culinary journey of preparing this exquisite dish. Discover variations ranging from the classic Chicken Penne and Broccoli, featuring a creamy Alfredo sauce, to the vibrant Sun-Dried Tomato Chicken Penne and Broccoli, bursting with Mediterranean flavors. We also offer a lighter version with our Lemon Garlic Chicken Penne and Broccoli, perfect for those seeking a refreshing twist.

For those with dietary restrictions, our Gluten-Free Chicken Penne and Broccoli alternative provides a delicious option without compromising on taste. And if you're short on time, our Quick and Easy Chicken Penne and Broccoli recipe offers a simplified version that's ready in just 30 minutes.

Whether you're a seasoned chef or just starting your culinary adventures, our Chicken Penne and Broccoli recipes are designed to inspire and guide you. Join us on this delicious journey and elevate your home cooking to new heights.

Here are our top 6 tried and tested recipes!

CHICKEN TENDERS PARMESAN WITH PENNE AND BROCCOLI



Chicken Tenders Parmesan with Penne and Broccoli image

Broiled chicken parmesan and broccoli-packed pasta are better for you than classic chicken tenders.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 10

Coarse salt and ground pepper
2 large eggs
3/4 cup finely grated Parmesan
1/2 cup plain dried breadcrumbs
1 1/2 pounds chicken tenders
1 3/4 cups tomato sauce, homemade or storebought
4 ounces part-skim mozzarella, shredded (about 1 cup)
8 ounces penne rigate (ridged) or other short pasta
1 package (10 ounces) frozen broccoli florets, thawed
1 tablespoon olive oil

Steps:

  • Bring large pot of salted water to boil. Heat broiler, with rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine Parmesan and breadcrumbs. Season chicken with salt and pepper. Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet. Broil until golden, 2 to 4 minutes per side.
  • Preheat oven to 450 degrees. Spread 1 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Then top with chicken, remaining sauce, and finally mozzarella. Bake 15 to 20 minutes or until cheese is melted.
  • Meanwhile, cook pasta in boiling water until al dente, according to package instructions, adding broccoli for final 30 seconds. Reserve 1/2 cup pasta water; drain pasta and broccoli, and return to pot. Add oil and remaining Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with penne and broccoli.

Nutrition Facts : Calories 700 g, Fat 19 g, Fiber 5 g, Protein 67 g

PENNE WITH CHICKEN, SQUASH, BROCCOLI RABE AND CARAMELIZED ONION



Penne with Chicken, Squash, Broccoli Rabe and Caramelized Onion image

Categories     Chicken     Pasta     Poultry     Low Fat     High Fiber     Fall     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 large red onion, halved lengthwise, cut into thin wedges
2 cups 1/2-inch pieces peeled seeded butternut squash
3/4 cup canned low-salt chicken broth
1 pound roast chicken breast halves, torn into bite-size pieces
8 ounces penne pasta
1 bunch broccoli rabe, thick stems discarded, cut into 1-inch pieces

Steps:

  • Heat oil in large nonstick skillet over medium-low heat. Add onion and squash; cook until onion is golden and squash is tender, stirring occasionally, about 25 minutes. Add broth; bring to boil. Add chicken and cook until heated through, about 5 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until pasta is almost tender, about 6 minutes. Add broccoli rabe; boil until broccoli rabe and pasta are just tender, stirring occasionally, about 2 minutes longer. Drain. Return pasta mixture to same pot. Stir in chicken mixture. Season to taste with salt and pepper.

BAKED PENNE WITH CHICKEN, BROCCOLI, AND MUSHROOMS



Baked Penne With Chicken, Broccoli, and Mushrooms image

Make and share this Baked Penne With Chicken, Broccoli, and Mushrooms recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 18

4 slices white bread, torn into quarters
2 tablespoons unsalted butter, melted
salt
1 bunch broccoli, stalks discarded, florets trimmed into 1-inch pieces (1 1/2 lb.)
3/4 lb penne
3 tablespoons olive oil
1 1/4 lbs cremini mushrooms, stems trimmed, brushed clean, and sliced thin
1 medium onion, minced
8 garlic cloves, minced
1 tablespoon minced fresh thyme leave
1/4 cup all-purpose flour
1 cup white wine
1/4 ounce dried porcini mushrooms, rinsed and re-hydrated, with soaking liquid reserved
2 cups low sodium chicken broth
1 cup heavy cream
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
2 ounces asiago cheese, shredded (about 1 cup)
1/4 teaspoon ground black pepper

Steps:

  • Topping: process the bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses; set aside.
  • Filling: adjust an oven rack to the middle position; preheat oven to 400°.
  • Bring 4 quarts of water to a boil in a Dutch oven over high heat.
  • Stir in 1 T salt and the broccoli; cook until bright green, about 1 minute.
  • Remove the broccoli using a slotted spoon or wire spider and spread it out on a baking sheet to cool.
  • Return the water to a boil; add in the pasta and cook, stirring occasionally, until al dente.
  • Drain the pasta and toss with 1 T olive oil; leave it in the colander and set aside.
  • Wipe the pot dry; add in the remaining 2 T oil and return to medium heat until shimmering.
  • Add in the cremini and 3/4 t salt; cook until the mushrooms have released their juices and are brown around the edges, about 10 minutes.
  • Add in the onion and cook until softened and beginning to brown, about 8 minutes.
  • Stir in the garlic and thyme; cook until fragrant, about 30 seconds.
  • Add in the flour and cook, stirring constantly, until golden, about 1 minute.
  • Slowly whisk in the wine and the dried porcini with their reserved liquid; cook until the liquid is almost evaporated, about 1 minute.
  • Slowly whisk in the broth and cream; bring to a simmer, whisking often.
  • Add in the chicken and cook, stirring occasionally, until no longer pink, about 4 minutes.
  • Off the heat, stir in the Asiago and pepper.
  • Add in the cooked pasta and broccoli to the sauce; stir to combine.
  • Transfer to a 13 x 9 inch baking dish and sprinkle with the bread crumb topping.
  • Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes.
  • Serve immediately.

Nutrition Facts : Calories 638.9, Fat 23.6, SaturatedFat 10.3, Cholesterol 102.9, Sodium 248, Carbohydrate 72.4, Fiber 10.2, Sugar 10.4, Protein 38.1

CHICKEN AND BROCCOLI WITH PENNE PASTA; DELICIOUS AND EASY ONE PO



Chicken and Broccoli With Penne Pasta; Delicious and Easy One Po image

Chicken and broccoli are cooked in olive oil flavored with Tuscany seasoning and garlic. They are removed to a holding bowl while while pasta is cooked in the same pan with chicken broth. When cooked al dente, reserved chicken and broccoli are mixed with the pasta along with parmigiana cheese to taste. Make the dish creamy, simply by stirring in cream cheese.

Provided by Peter Steriti

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

3/4 cup olive oil
1 large garlic clove, minced
2 chicken breast halves
12 ounces frozen broccoli florets
1/8 teaspoon of tuscany seasoning
32 ounces chicken broth
1 lb penne pasta
1/4 cup graded parmigiana cheese
8 ounces cream cheese (optional)

Steps:

  • Cut 2 half chicken breasts into bite sized pieces.
  • Sauté garlic in a large frying pan with high sides in the olive oil until tanned. Discard.
  • Sauté chicken pieces in the olive oil stirring frequently until just cooked through. Remove to a holding bowl capturing all juices.
  • Add a package of frozen broccoli florets and sprinkle with Tuscany seasoning. Sauté until they defrost, brown and are cooked to desired tenderness. Remove them to the holding plate.
  • Add the pasta and most of the chicken broth to the pan. Bring to a boil. Add additional broth or water until absorbed and pasta is cooked al dente.
  • Mix in the chicken, broccoli, and graded parmigiana to taste.
  • To make a creamier sauce, stir in cream cheese desired consistency while the pan is still hot.

SKILLET PENNE WITH CHICKEN AND BROCCOLI - ONE DISH!



Skillet Penne With Chicken and Broccoli - One Dish! image

Make and share this Skillet Penne With Chicken and Broccoli - One Dish! recipe from Food.com.

Provided by Liz Beginner Cook

Categories     < 30 Mins

Time 30m

Yield 1 bowl, 3 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast, sliced into 1-inch pieces
salt and pepper, dash
3 tablespoons butter
1 minced onion
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon salt
3 garlic cloves, minced
8 ounces penne
2 1/2 cups chicken broth
1/2 cup heavy cream
1 1/2 lbs broccoli florets, cut into one inch pieces
1 red pepper, sliced into 1/4 inch thick pieces
1/2 cup parmesan cheese

Steps:

  • Pat the chicken dry, then season with salt and pepper. Melt 1 tablespook of the butter in a 12 inch skillet over medium-high heat. Add the chicken and cook until it is lightly browned but not fully cooked, about 4 minutes. Transfer the chicken to a bowl.
  • Reduce heat to medium. Add 1 more tablespoon of the butter, onion, red peppers, red pepper flakes, oregano and the 1/2 tsp salt to the skillet. Cook until onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.
  • Sprinkle the penne (uncooked) evenly into the skillet. Pour the broth and cream over the ziti. Cover and bring to a boil, about 5 minutes.
  • Reduce the heat to medium-low and stir in the broccoli. Cover and continue to simmer, stirring occasionally, until the pasta begins to soften and the broccoli turns bright green, about 8 minutes.
  • Stir in the chicken and any accumulated juices. Cover and continue to simmer until the chicken is cooked through, about 3 minutes.
  • Stir in the remaining 1 tbsp butter and the parmesan. Season with salt and pepper to taste.

Nutrition Facts : Calories 881.1, Fat 38.6, SaturatedFat 20.9, Cholesterol 196.4, Sodium 1623.8, Carbohydrate 81.3, Fiber 9.9, Sugar 4.1, Protein 57

SIMPLE AND HEALHY PENNE WITH CHICKEN, BROCCOLI AND CHERRY TOMATO



Simple and Healhy Penne With Chicken, Broccoli and Cherry Tomato image

This recipe came from Prevention's fiber up slim down cookbook. it looks as beautiful on the plate as it does in your mouth

Provided by GingerlyJ

Categories     One Dish Meal

Time 45m

Yield 1 dish, 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 teaspoons extra virgin olive oil
12 ounces multigrain penne
3 cups broccoli florets
1/4 low sodium chicken broth
3 minced garlic cloves
1 pint small cherry tomatoes
3 ounces crumbled gorgonzola
2 tablespoons fresh parsley

Steps:

  • sprinkle chicken with salt and pepper cut into bite size pieces and brown in a skillet.
  • cook pasta according to package directions.
  • after 7 minutes, add broccoli to the water.
  • cook three more minutes and then drain.
  • add broth and garlic to the skillet and boil until reduced by half.
  • add tomatoes and over low heat cook until color brightens and are soft to the touch.
  • add cheese and stir until well blendedadd everything together and top with parsely.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will make the cooking process smoother and faster.
  • Season Generously: Don't be afraid to season your dish with salt and pepper. This will help bring out the flavors of the other ingredients.
  • Cook the Chicken Properly: Make sure the chicken is cooked all the way through before adding it to the pasta. You can check this by inserting a meat thermometer into the thickest part of the chicken. It should read 165 degrees Fahrenheit.
  • Use Fresh Vegetables: Fresh vegetables will give your dish the best flavor. If you can't find fresh vegetables, you can use frozen vegetables. Just be sure to thaw them before using.
  • Don't Overcook the Pasta: Pasta should be cooked al dente, which means it should be slightly firm to the bite. Overcooked pasta will be mushy and bland.
  • Use a Good Quality Cheese: The cheese you use will make a big difference in the flavor of your dish. Use a good quality Parmesan or Asiago cheese.
  • Serve Immediately: Chicken penne and broccoli is best served immediately after it is cooked. This will ensure that the pasta is hot and the vegetables are still crisp.

Conclusion:

Chicken penne and broccoli is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and can be customized to your liking. So next time you're looking for a quick and easy meal, give chicken penne and broccoli a try.

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