Creamy
Chicken Penne with Broccoli & Peppers: Your New Weeknight Hero!
There’s
something magical about a pasta dish that feels indulgent but is secretly a
cinch to make. You know the kind—creamy, comforting, and packed with so much
flavor that everyone at the table asks for seconds. This Creamy Chicken
Penne with Broccoli & Peppers is exactly that kind of magic. It’s
the ultimate one-pan wonder that transforms simple ingredients into a
restaurant-quality meal right in your own kitchen. I first started making a
version of this dish when my friend Sarah, a busy mom of three, begged me for a
recipe that was faster than takeout but felt like a hug in a bowl. The secret?
Using the rendered bacon fat to cook the chicken and build the sauce, which
infuses every single bite with an incredible, smoky depth. If you loved the
cozy vibes of my One-Pot Garlic Parmesan Pasta, you’re going to
adore this recipe. It has all the same creamy, family-friendly appeal but with
a heartier, protein-packed twist that makes it a truly satisfying and complete
meal. Ready to make your weeknights infinitely better? Let’s get cooking!
What is
Creamy Chicken Penne with Broccoli & Peppers?
Have you
ever wondered why some recipes just sound like a complete meal? Creamy
Chicken Penne with Broccoli & Peppers isn't just a mouthful to
say—it's a full description of everything wonderful waiting in your bowl! It’s
like the recipe developer knew we needed all the answers right in the title:
what’s in it (chicken, broccoli, peppers), what kind of pasta (penne, the
perfect sauce-pocket shape!), and what’s the vibe (decadently creamy, of
course). They might as well have called it "The Way to Win Everyone's
Heart Pasta," because honestly, that’s the classic saying for a reason!
This dish is a guaranteed crowd-pleaser, from picky kids to hungry partners.
So, why not see for yourself just how magical this combination truly is? Grab
your skillet, and let’s make some dinnertime magic.
Why
You’ll Love This Creamy Chicken Penne with Broccoli & Peppers
This isn’t
just another pasta recipe; it’s your new secret weapon for effortless,
delicious meals. Here’s why it will instantly become a staple in your home:
- Restaurant-Quality Creamy Sauce
at Home: The
sauce is the star of the show. We start by frying bacon, then use that
flavorful fat to pan-sear the chicken and sauté the garlic. Deglazing the
pan with chicken broth pulls up all those delicious browned bits, and then
we swirl in rich cream and parmesan. The result? A velvety, complex sauce
that clings beautifully to every piece of penne, broccoli floret, and
slice of pepper. It’s far superior to anything from a jar and surprisingly
simple to create.
- Incredibly Cost-Effective: Think about the cost of a
similar meal at a casual dining restaurant for a family of four. This
homemade version costs a fraction of the price! By using simple,
affordable ingredients like chicken breasts, broccoli, and a single
package of bacon, you’re creating a luxurious-feeling meal that is kind to
your wallet. It’s a fantastic way to feed a crowd without breaking the
bank.
- The Perfect Flavor &
Texture Combo: We’ve
got it all! Tender, juicy chicken, crispy bacon, vibrant and slightly
crisp-tender broccoli and peppers, and al dente pasta, all smothered in
that luxurious sauce. The parmesan cheese adds a salty, umami kick that
brings everything together. If you enjoy the flavors in this dish, you
might also love my Creamy Sun-Dried Tomato Chicken Pasta for
another quick and flavorful twist. Trust me, your taste buds will thank
you. Ready to experience this perfect weeknight meal? Let’s walk
through how to make it!
How to
Make Creamy Chicken Penne with Broccoli & Peppers
Quick
Overview
This dish
is the epitome of easy, delicious, and satisfying. The process is
straightforward: we cook the components strategically, building layers of
flavor in one skillet. The star is the incredibly rich and creamy sauce made
with a base of bacon drippings, heavy cream, and parmesan. From start to
finish, you can have this stunning meal on the table in about 40
minutes.
Key
Ingredients for Creamy Chicken Penne with Broccoli & Peppers
(Image: A
high-quality, well-lit photo showing all the ingredients listed below, arranged
neatly around a wooden board or in a rustic skillet.)
- 8
ounces uncooked penne pasta
- 4
strips bacon
- 2 chicken breasts, cut into
bite-size pieces
- 1/2
teaspoon garlic powder
- Salt
& pepper to taste
- Flour
for dredging
- 2
cloves garlic, minced
- 1/4
cup chicken broth
- 1
cup heavy/whipping cream
- 5 ounces tomatoes, chopped
small (Roma or cherry tomatoes work well)
- 1
cup broccoli florets
- 1
bell pepper (any color), sliced
- 1/2
cup freshly grated parmesan cheese
Step-by-Step Instructions
- Prep the Pasta & Veggies: Boil a large pot of
salted water for the pasta. Cook the penne al dente according to package
directions. In the last 3 minutes of cooking, add the broccoli florets and
sliced bell pepper to the boiling water with the pasta. This blanches them
perfectly. Drain everything together and set aside.
- Crisp the Bacon: Meanwhile, as the water
heats, cut the bacon into small pieces. Using kitchen shears makes this
job super easy. Fry the bacon in a large skillet over medium-high heat
until crispy. Use a slotted spoon to transfer the bacon to a paper
towel-lined plate. Leave the precious bacon grease in the pan.
- Cook the Chicken: Cut the chicken breasts
into bite-size pieces and sprinkle them with garlic powder, salt, and
pepper. Dredge each piece lightly in flour, shaking off any excess. In the
same skillet with the bacon grease, cook the chicken over medium-high heat
for about 3-4 minutes per side, or until golden brown and cooked through.
Don't crowd the pan; work in two batches if needed. If the pan seems dry
for the second batch, add a splash of olive oil. Transfer the
cooked chicken to a clean plate.
- Build the Sauce: Reduce the heat to
medium. Add the minced garlic to the skillet and cook for 30 seconds until
fragrant. Pour in the chicken broth to deglaze the pan, scraping up all
the delicious browned bits from the bottom with a wooden spoon. Let
it simmer for about a minute.
- Creamy Tomato Base: Add the heavy cream and
the chopped tomatoes to the pan. Cook for 2-3 minutes, stirring
occasionally, until the tomatoes begin to soften and break down slightly.
- Combine & Warm Through: Add the cooked chicken
and crispy bacon back into the skillet. Let everything warm through for a
few minutes, allowing the sauce to thicken slightly. Be careful not
to boil vigorously at this stage.
- Final Touches: Stir in the freshly
grated parmesan cheese until it melts into the sauce. Add the drained
pasta, broccoli, and peppers to the skillet. Toss everything together
until evenly coated in the creamy sauce. Season with extra salt and pepper
if needed. Serve immediately!
What to
Serve With Creamy Chicken Penne with Broccoli & Peppers
This dish
is a complete meal in one, but a few simple sides can round out the dinner
perfectly:
- A Simple Green Salad: A crisp salad with a
light vinaigrette (like a lemon-dijon vinaigrette) helps cut through the
richness of the creamy sauce.
- Garlic Bread: Is there anything better
than garlic bread for mopping up every last drop of that delicious sauce? It’s
a non-negotiable for many!
- A Glass of White Wine: A crisp, unoaked
Chardonnay or a Pinot Grigio pairs beautifully with the creamy, savory
flavors of the pasta.
Top Tips
for Perfecting Creamy Chicken Penne
- Don't Skip the Deglazing: Those browned bits at the
bottom of the pan after cooking the chicken are pure flavor gold.
Deglazing with chicken broth is crucial for building a deep, complex
sauce.
- Grate Your Own Parmesan: Pre-grated parmesan often
contains anti-caking agents that can make your sauce grainy. For the
smoothest, creamiest sauce, always grate your own cheese from a block.
- Don't Overcook the Cream: Once you add the cream,
keep the heat at a gentle simmer. Boiling it aggressively can cause the
cream to separate or become oily.
- Ingredient Substitutions: No chicken broth? White
wine or even a little water will work in a pinch. You can swap the
broccoli for asparagus or zucchini, but you may want to sauté them
separately as their cooking times differ.
- Cream is Key: As noted in the recipe, I
don’t recommend subbing the heavy cream for milk or half-and-half. The
acid from the tomatoes is likely to cause them to curdle.
Storing and Reheating Tips
- Storing: Allow any leftovers to
cool completely before transferring them to an airtight container. They
will stay fresh in the refrigerator for up to 3 days.
- Reheating: The best way to reheat
this pasta is on the stovetop over low heat. Add a small splash of chicken
broth or cream to loosen the sauce as it will thicken when chilled. Stir
gently until heated through. You can also use the microwave, heating in
30-second intervals and stirring in between.
- Freezing: I do not recommend
freezing this dish, as the creamy sauce can separate and the pasta can
become mushy upon thawing and reheating. It is best enjoyed fresh.
Nutrition
Information (per serving, estimated):
Calories: 703kcal, Carbohydrates: 50g, Protein: 40g, Fat: 38g, Saturated Fat:
19g, Cholesterol: 165mg, Sodium: 572mg, Potassium: 767mg, Fiber: 2g, Sugar: 4g
