This dish brings together juicy chicken breast strips, perfectly cooked penne, and crisp broccoli florets, all enveloped in a smooth, creamy Parmesan and garlic sauce. The combination of sautéed garlic and paprika-seasoned chicken fills your kitchen with an irresistible aroma. Finished with vibrant fresh parsley, every bite is bursting with comforting flavor and satisfying textures. It’s a perfect choice for an easy yet memorable dinner, blending the richness of cream and cheese with wholesome pasta and veggies.
Ingredients
- Chicken breasts sliced into strips: This ensures fast even cooking and the chicken absorbs all that delicious sauce. Chicken from the butcher counter tends to taste juicier.
- Penne pasta: Holds on to the creamy sauce in every bite. Dried pasta works beautifully but look for brands with bronze cut for better texture.
- Broccoli florets: Brightens things up and offers crunch. Pick florets with tightly closed buds and a firm green color.
- Olive oil: A good quality extra virgin olive oil adds depth and richness.
- Salt: Brings out the natural flavors of the pasta and chicken. Choose sea salt for cleaner taste.
- Black pepper: Balances the richness. Freshly cracked always gives a little more flavor pop.
- Paprika: Adds subtle warmth and color. Try to find a sweet paprika for mellow flavor.
- Garlic minced: The backbone of the recipe. Go for fresh cloves as pre minced can taste dull.
- Heavy cream: The key to lush texture. Look for one without added thickeners for clean creamy results.
- Parmesan cheese grated: Melts into the sauce and boosts flavor. Buy a wedge and grate it yourself if possible for the boldest taste.
- Fresh parsley for garnish: Gives color and a little herby freshness. Flat leaf parsley holds up best to heat.
