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.
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.