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Garlic Parmesan Chicken with Roasted Broccoli Penne

This comforting chicken pasta dish is full of flavor, featuring roasted broccoli, a creamy garlic Parmesan sauce, and bright lemon zest, perfect for a cozy weeknight dinner.
Course Dinner, Main Course
Cuisine Comfort Food, Italian
Keyword Broccoli Penne, Comfort Food, Easy Dinner, Garlic Parmesan Chicken, Pasta Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 720kcal

Ingredients

For the chicken and broccoli

  • 4 pieces boneless & skinless chicken breasts Fresh cuts are recommended.
  • 4 cups broccoli florets Roasting enhances sweetness.
  • 2 tablespoons olive oil, divided For roasting.
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt Plus more to taste.
  • 1/4 teaspoon black pepper Plus more to taste.

For the sauce

  • 1 cup heavy cream Essential for creamy sauce.
  • 1/2 cup chicken broth Adds savory depth.
  • 2 tablespoons butter For sauce base.
  • 4 cloves garlic, minced, divided Adds flavor.
  • 1 cup Parmesan cheese, grated, divided Freshly grated is best.
  • 1 teaspoon lemon zest Brightens the dish.
  • 1 tablespoon lemon juice Adds freshness.
  • 1/4 cup fresh parsley, chopped For garnish.
  • 1/4 teaspoon red pepper flakes Optional for heat.

For the pasta

  • 12 oz penne pasta Al dente is key.

Instructions

Preparation

  • Preheat your oven to 425°F (220°C).
  • Mix together ½ cup Parmesan, 1 tablespoon olive oil, half the minced garlic, Italian seasoning, paprika, salt, and pepper in a bowl.
  • Place chicken breasts on a parchment-lined baking sheet and coat the tops with the herby Parmesan mixture.
  • On a second sheet pan, toss broccoli with remaining olive oil, salt, and pepper.

Roasting

  • Slide both pans into the oven and roast the chicken for 20–25 minutes until golden and cooked through (internal temp of 165°F). Broccoli takes 15–20 minutes to reach edge crispness.

Cooking the Pasta

  • Boil water and cook penne until al dente, then drain and set aside.

Making the Sauce

  • In a big skillet, melt butter over medium heat and add the remaining minced garlic, sautéing until fragrant.
  • Whisk in heavy cream and chicken broth, letting it simmer gently for 3–4 minutes until slightly thickened.
  • Stir in the remaining Parmesan until the sauce is creamy, then add lemon zest and juice.

Combining

  • Toss cooked penne and roasted broccoli into the skillet with the sauce until well coated.
  • Slice the roasted chicken, place it on top of the pasta, and garnish with parsley, more Parmesan, and red pepper flakes if desired.

Notes

For a lighter version, substitute half-and-half or whole milk for the heavy cream. Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of chicken broth or milk.