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In the enchanting landscape of Italian cuisine, few dishes are as comforting and satisfying as a creamy pasta paired with succulent chicken. Tuscan Chicken with Creamy Broccoli Alfredo Penne is a delightful culinary creation that captures the essence of Tuscany, combining rich flavors, vibrant colors, and a hearty texture that warms the soul. This dish is not only a feast for the eyes but also a treat for the palate, making it perfect for both cozy weeknight dinners and festive gatherings alike.

Tuscan Chicken with Creamy Broccoli Alfredo Penne

Indulge in the comforting flavors of Tuscan Chicken with Creamy Broccoli Alfredo Penne. This easy-to-make dish features tender chicken, vibrant broccoli, and a rich Alfredo sauce that wraps around perfectly cooked penne. With fresh ingredients like sun-dried tomatoes and spinach, it’s not just delicious but nutritious too! Ideal for weeknight dinners or special gatherings. Try this recipe to bring a taste of Tuscany to your table! #TuscanChicken #PastaRecipe #AlfredoPenne #ItalianCuisine #ComfortFood
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup sun-dried tomatoes, chopped

2 cups fresh spinach

1 cup heavy cream

1 cup grated Parmesan cheese

2 cups penne pasta

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

1 cup broccoli florets

Fresh basil for garnish (optional)

Instructions
 

Cook the Penne: In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Add the broccoli florets in the last 3 minutes of cooking. Drain, set aside.

    Prepare the Chicken: While the pasta is cooking, season the chicken breasts with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let rest.

      Make the Alfredo Sauce: In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant. Stir in the heavy cream and bring to a simmer. Gradually whisk in the Parmesan cheese until melted and smooth.

        Add Sun-Dried Tomatoes and Spinach: Mix in the chopped sun-dried tomatoes and fresh spinach, cooking until the spinach is wilted and well incorporated into the sauce, about 2-3 minutes.

          Combine Pasta and Sauce: Add the cooked penne and broccoli to the sauce, tossing gently to coat all ingredients evenly. Taste and adjust seasoning if necessary.

            Serve: Slice the Tuscan chicken and serve atop a generous portion of the creamy broccoli Alfredo penne. Garnish with fresh basil if desired.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4