Garlic Butter Chicken with Broccoli and Penne
For the Chicken
2 boneless, skinless chicken breasts – The star of the dish, providing lean protein and a juicy texture.
1 teaspoon salt & ½ teaspoon black pepper – Enhances the natural flavors of the chicken.
1 teaspoon garlic powder – Adds a deep, savory garlic note to the chicken.
½ teaspoon paprika – Gives the chicken a beautiful golden-brown color and a subtle smoky flavor.
2 tablespoons olive oil – Helps sear the chicken to golden perfection.
For the Pasta
2 cups penne pasta – A sturdy pasta that holds the sauce well while offering a satisfying bite.
6 cups water – Essential for cooking the pasta to al dente.
1 teaspoon salt – Enhances the pasta’s flavor as it cooks.
For the Garlic Butter Sauce
3 tablespoons unsalted butter – The base of the sauce, adding richness and depth.
4 cloves garlic (minced) – Infuses the sauce with bold, aromatic flavor.
1 cup heavy cream – Creates a luscious, creamy consistency.
½ cup Parmesan cheese (grated) – Adds a nutty, salty depth while thickening the sauce.
1 teaspoon Italian seasoning – A blend of herbs that brings a subtle earthy flavor.
½ teaspoon crushed red pepper flakes (optional) – Provides a gentle heat that balances the creamy sauce.
For the Broccoli
2 cups fresh broccoli florets – A nutrient-packed veggie that adds color, crunch, and freshness.
1 tablespoon olive oil – Helps sauté the broccoli to bring out its natural sweetness.
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Step-by-Step Instructions
