Garlic Butter Chicken with Broccoli and Penne
1. Cook the Pasta
1. Bring 6 cups of water to a rolling boil in a large pot.
2. Add 1 teaspoon of salt and 2 cups of penne pasta.
3. Cook until al dente (usually around 10 minutes), then drain and set aside.
2. Prepare & Cook the Chicken
1. Pat 2 chicken breasts dry with a paper towel.
2. Season both sides with salt, pepper, garlic powder, and paprika.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
4. Sear the chicken for 5-6 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F/75°C).
5. Remove the chicken from the pan and let it rest before slicing.
3. Sauté the Broccoli
1. In the same pan, add 1 tablespoon of olive oil and the broccoli florets.
2. Sauté for 3-4 minutes until the broccoli is bright green and slightly tender but still crisp.
3. Remove from the pan and set aside.
4. Make the Garlic Butter Sauce
1. Lower the heat and melt 3 tablespoons of butter in the same pan.
2. Add minced garlic and sauté for 30 seconds until fragrant.
3. Pour in heavy cream, stirring to combine.
4. Add Parmesan cheese, Italian seasoning, and crushed red pepper flakes (if using).
5. Stir continuously until the sauce thickens (about 3-5 minutes).
5. Combine Everything
1. Add the cooked pasta and broccoli to the skillet with the sauce.
2. Toss everything to coat evenly.
3. Slice the rested chicken and place it on top of the pasta.
4. Garnish with extra Parmesan and fresh parsley for an elegant finish.
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