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Top-down view of Chicken Broccoli Penne with golden chicken chunks and thick ivory sauce in a white bowl.

Chicken Broccoli Penne with a Thick Ivory Cream Sauce

This Chicken Broccoli Penne features al dente pasta, pan-seared golden chicken, and tender broccoli tossed in a thick, glossy ivory cream sauce. Heavily seasoned with cracked black pepper and parmesan for a restaurant-quality dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450g) Penne Rigate Dry
  • 1.5 lbs (680g) Chicken Breast Cut into large chunks
  • 3 cups (250g) Broccoli Florets Fresh
  • 2 cups (480ml) Heavy Cream Room temperature
  • 1 cup (90g) Parmesan Cheese Finely grated
  • 3 tbsp (42g) Unsalted Butter Divided
  • 4 cloves Garlic Mincing
  • 1 tsp Cracked Black Pepper Coarse

Equipment

  • 1 Large pot For boiling pasta
  • 1 Large Skillet For searing chicken and making sauce

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook penne until al dente. In the last 3 minutes, steam broccoli over the pot until tender-crisp. Drain, reserving 1 cup of pasta water.
  2. Pat chicken dry. Melt 1.5 tbsp butter in a large skillet. Sear chicken chunks over medium-high heat until golden-edged and cooked through. Remove from pan and set aside.
  3. In the same skillet, add remaining butter and garlic. Sauté for 30 seconds. Pour in heavy cream and simmer until slightly thickened. Whisk in parmesan cheese until a glossy, ivory sauce forms.
  4. Add the pasta, chicken, and broccoli to the skillet. Toss thoroughly to coat in the cream sauce. Season heavily with cracked black pepper.

Notes

Use heavy cream only for the correct glossy texture.
Coarsely crack your own pepper for the best visual appeal.