Crispy, creamy, cheesy, and loaded with garlic Parmesan flavor! Golden Parmesan-crusted chicken, roasted broccoli, and tender penne are tossed in a rich, creamy garlic Parmesan sauce for the ultimate comforting dinner.
Ingredients
For the Chicken
- 1½ lbs boneless, skinless chicken breasts
- ½ cup all-purpose flour
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg
- 2 tablespoons milk
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Roasted Broccoli
- 4 cups broccoli florets
- 1½ tablespoons olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons grated Parmesan
For the Pasta & Sauce
- 12 oz penne pasta
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- Salt, to taste
- 2 tablespoons chopped fresh parsley
Instructions
1. Roast the broccoli
Preheat oven to 425°F (220°C).
Place broccoli florets on a large baking sheet. Toss with olive oil, garlic powder, salt, and pepper. Spread into a single layer and roast for 18–22 minutes, turning once halfway through.
Sprinkle with Parmesan during the final 3–4 minutes of roasting.
2. Prepare the chicken
If the chicken breasts are thick, slice them horizontally into thinner cutlets or gently pound them to an even thickness.
In one shallow bowl, combine flour, Parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper.
In another bowl, whisk together the egg and milk.
Dip each chicken piece into the egg mixture, then press into the Parmesan-flour mixture until well coated.
3. Cook the chicken
Heat olive oil and butter in a large skillet over medium heat.
Add the chicken and cook for approximately 4–5 minutes per side, depending on thickness, until golden brown and cooked through.
The chicken should reach an internal temperature of 165°F (74°C).
Transfer to a plate and let rest for a few minutes before slicing.
4. Cook the penne
Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente.
Reserve about ½ cup pasta water, then drain the pasta.
5. Make the garlic Parmesan sauce
In the same skillet, melt butter over medium-low heat.
Add minced garlic and sauté for 30–60 seconds, just until fragrant.
Whisk in flour and cook for about 1 minute.
Slowly pour in the heavy cream and chicken broth while whisking continuously.
Simmer for 3–5 minutes, stirring often, until slightly thickened.
Reduce the heat to low. Add Parmesan, mozzarella, Italian seasoning, and black pepper. Stir until the cheese melts into a smooth, creamy sauce.
If the sauce becomes too thick, add a splash of reserved pasta water.
6. Combine everything
Add the cooked penne to the creamy Parmesan sauce and toss until thoroughly coated.
Gently fold in the roasted broccoli.
7. Serve
Slice the crispy Parmesan chicken and arrange it over the creamy broccoli penne.
Finish with extra Parmesan and fresh parsley.
Serving Suggestions
Serve with:
- Garlic bread
- Caesar salad
- Simple green salad
- Roasted asparagus
- Steamed green beans
Tips for the Best Recipe
- Use freshly grated Parmesan for the smoothest sauce.
- Don’t boil the cream sauce aggressively after adding the cheese; gentle heat helps prevent separation.
- Roast the broccoli until the edges are browned for extra flavor.
- Pound the chicken evenly so it cooks at the same rate.
- For an extra-crispy crust, press the Parmesan coating firmly onto the chicken before frying.
- Add red pepper flakes if you like a little heat.
Approximate Nutrition
Per serving, based on 6 servings:
- Calories: ~700–760
- Protein: ~48–52 g
- Carbohydrates: ~55–60 g
- Fat: ~32–38 g
- Fiber: ~4–5 g
- Sugar: ~4–6 g
Nutrition varies depending on the exact brands and quantities used.
Q&A
Q: Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work well, although the cooking time may vary.
Q: Can I use another pasta shape?
Absolutely. Rigatoni, rotini, farfalle, or shells are great substitutes for penne.
Q: Can I make this lighter?
Yes. Substitute half-and-half for some or all of the heavy cream and use a moderate amount of Parmesan. The sauce will be lighter but slightly less rich.
Q: Can I make it gluten-free?
Yes. Use gluten-free penne and replace the regular flour with a gluten-free all-purpose flour blend.
Q: Can I prepare it ahead of time?
Yes. Cook the chicken, broccoli, pasta, and sauce separately, refrigerate, then combine and gently reheat before serving.
Q: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently with a splash of milk or broth to loosen the sauce.
Q: Can I add more vegetables?
Yes. Spinach, mushrooms, zucchini, bell peppers, or sun-dried tomatoes would all work beautifully.
