Recipe

Garlic Parmesan Chicken with Roasted Broccoli Penne

Updated on 2 min read

Ingredients:

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 1 cup grated Parmesan cheese, divided
  • 2 tbsp olive oil, divided
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • Salt and pepper, to taste

For the Pasta & Broccoli:

  • 12 oz (340 g) penne pasta
  • 2 cups broccoli florets
  • 2 tbsp olive oil
  • Salt and pepper, to taste

For the Creamy Garlic Parmesan Sauce:

  • 3 cloves garlic, minced
  • 1 cup low-fat milk (or heavy cream for richer flavor)
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp all-purpose flour (or cornstarch for gluten-free)
  • Salt and pepper, to taste

Instructions:

1. Roast the Broccoli:

  1. Preheat oven to 400°F (200°C).
  2. Toss broccoli florets with 1 tbsp olive oil, salt, and pepper.
  3. Spread evenly on a baking sheet and roast for 15–20 minutes, until tender and lightly browned.

2. Cook the Pasta:

  1. Bring a large pot of salted water to a boil.
  2. Cook penne according to package instructions until al dente.
  3. Drain and set aside.

3. Prepare the Chicken:

  1. Preheat oven to 375°F (190°C).
  2. In a small bowl, mix 1/2 cup Parmesan, garlic powder, paprika, salt, and pepper.
  3. Brush chicken breasts with 1 tbsp olive oil, then coat each breast in the Parmesan mixture.
  4. Heat a skillet over medium heat and sear chicken for 2–3 minutes per side, until golden brown.
  5. Transfer chicken to a baking dish and bake 15–20 minutes, until fully cooked (internal temp 165°F / 74°C).

4. Make the Creamy Garlic Parmesan Sauce:

  1. In the same skillet used for chicken, add remaining 1 tbsp olive oil and sauté garlic for 30 seconds.
  2. Whisk in flour and cook 1 minute to remove raw taste.
  3. Slowly add milk and chicken broth while whisking to avoid lumps.
  4. Simmer 3–5 minutes until sauce thickens.
  5. Stir in remaining 1/2 cup Parmesan cheese. Season with salt and pepper to taste.

5. Assemble the Dish:

  1. Toss cooked penne pasta with roasted broccoli and creamy sauce until well coated.
  2. Slice the baked chicken and place on top of pasta.
  3. Garnish with extra Parmesan or chopped fresh parsley if desired.

Tips:

  • For extra flavor, sprinkle a little crushed red pepper or lemon zest over the pasta.
  • Use whole wheat pasta for more fiber.
  • To make it lighter, swap heavy cream with low-fat milk or Greek yogurt.

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