Mediterranean Ultimate Creamy Chicken Penne with Broccoli & Red Peppers
A rich, colorful pasta dish that brings comfort and freshness to the table
This Mediterranean Ultimate Creamy Chicken Penne with Broccoli and Red Peppers combines tender strips of chicken with a velvety Parmesan cream sauce, bright vegetables, and perfectly cooked pasta. The dish strikes a balance between indulgence and freshness — creamy yet light, thanks to olive oil, garlic, and the natural sweetness of red peppers. It’s the kind of meal that feels restaurant-worthy but comes together easily on a weeknight. Pair it with a simple side salad or warm crusty bread for a satisfying Mediterranean-inspired dinner.
Total Time: 35–40 minutes
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Serves: 4
Ingredients
12 oz (340 g) penne pasta
1 lb (450 g) boneless, skinless chicken breasts, cut into strips
2 tbsp (30 ml) olive oil
2 cups (150 g) broccoli florets
1 red bell pepper, sliced
3 cloves garlic, minced
1 cup (240 ml) heavy cream
½ cup (120 ml) chicken broth
¾ cup (75 g) grated Parmesan cheese
½ tsp (1 g) red pepper flakes (optional)
Salt and pepper, to taste
2 tbsp (10 g) chopped fresh parsley, for garnish
Instructions
Cook the pasta:
Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
Cook the chicken:
In a large skillet, heat 1 tbsp olive oil over medium-high heat. Season chicken with salt and pepper, then cook for 4–5 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
Sauté the vegetables:
In the same pan, add another 1 tbsp olive oil. Add broccoli florets, red bell pepper, and garlic. Cook for 3–4 minutes until the vegetables soften but remain slightly crisp.
Prepare the sauce:
Lower the heat to medium. Add heavy cream and chicken broth, stirring gently to combine. Let it simmer for 2–3 minutes until slightly thickened.
Add cheese and seasoning:
Stir in Parmesan cheese and red pepper flakes (if using). Season with salt and pepper to taste.
Combine everything:
Add the cooked chicken and penne pasta to the skillet. Toss until everything is well coated with the creamy sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
Finish and serve:
Garnish with fresh parsley and extra Parmesan. Serve immediately while hot.
Tips
Use freshly grated Parmesan: Pre-grated cheese doesn’t melt as smoothly and can make the sauce grainy.
Cook pasta al dente: It continues to cook slightly in the sauce, so avoid overcooking.
Don’t rush the sauce: Letting the cream simmer gently thickens it naturally without separating.
Control consistency: If the sauce feels too thick, add a splash of pasta water or chicken broth.
Avoid overcrowding the chicken: Sear in batches if necessary for better browning.
Vegetable timing: Add broccoli last if you prefer a crunchier bite.
Flavor boost: Add a squeeze of lemon juice or a drizzle of olive oil at the end for brightness.
Make it lighter: Substitute half the cream with milk or Greek yogurt (stir in off the heat).
Variations
Mediterranean Veggie Boost: Add cherry tomatoes, artichoke hearts, or spinach.
Herbed Version: Stir in fresh basil, oregano, or thyme for an aromatic touch.
Seafood Twist: Replace chicken with shrimp or scallops for a lighter seafood option.
Spicy Kick: Add a dash of cayenne or more red pepper flakes.
Sun-Dried Tomato Cream: Mix in chopped sun-dried tomatoes for extra Mediterranean flair.
Whole-Grain Penne: Use whole-grain or lentil pasta for added fiber.
Lemon-Garlic Cream: Add 1 tsp lemon zest and extra garlic for a bright, zesty flavor.
Vegetarian Version: Omit chicken and add roasted chickpeas or mushrooms.
Q&A
Q: Can I use milk instead of heavy cream?
Yes, but mix 1 cup milk with 1 tbsp flour or cornstarch to help the sauce thicken.
Q: How do I prevent the sauce from curdling?
Keep the heat moderate and stir continuously when adding cream. Avoid boiling.
Q: Can I make this ahead?
Yes. Prepare the sauce and chicken in advance, then combine with freshly cooked pasta when reheating.
Q: What cheese substitutes work?
Pecorino Romano or Grana Padano are great alternatives to Parmesan.
Q: Can I use frozen broccoli?
Yes. Thaw and drain well before sautéing to avoid excess moisture.
Q: How long will leftovers last?
Store in the fridge up to 3 days. Reheat gently with a splash of milk or broth.
Q: Is this dish gluten-free?
Use gluten-free penne to make it completely gluten-free.
Nutrition
(Per Serving, Approximate)
Calories: 520
Protein: 35 g
Fat: 25 g
Carbohydrates: 40 g
Fiber: 3 g
Sugar: 3 g
Sodium: 420 mg
Calcium: 180 mg
Conclusion
This Mediterranean Ultimate Creamy Chicken Penne with Broccoli and Red Peppers is pure comfort in a bowl — creamy, flavorful, and full of color. The combination of juicy chicken, tender-crisp vegetables, and silky Parmesan sauce creates a balanced meal that’s both hearty and fresh. It’s a versatile dish you can easily adapt with your favorite Mediterranean ingredients, from sun-dried tomatoes to herbs and lemon zest. Perfect for a family dinner or an elegant meal for guests, it’s the kind of pasta that satisfies every craving.