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Friday 08 May 2026 13:20:07 GMT
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Garlic Butter Chicken with Creamy White Cheddar Broccoli Penne Ingredients: 12 oz penne pasta 1½ lbs boneless, skinless chicken breasts 3 cups fresh broccoli florets 1 tablespoon olive oil 3 tablespoons unsalted butter, divided 6 garlic cloves, minced, divided 1 teaspoon smoked paprika ½ teaspoon garlic powder ½ teaspoon Italian seasoning ¾ teaspoon salt ½ teaspoon black pepper ½ cup chicken broth 1¼ cups heavy cream 2 oz cream cheese, softened 1½ cups freshly shredded sharp white cheddar cheese ½ cup freshly grated Parmesan cheese ⅓ cup reserved pasta water, if needed 2 tablespoons chopped fresh parsley Directions: 1. Cook the penne according to the package directions until al dente. Add the broccoli during the last 3 minutes. Save ⅓ cup pasta water, then drain. 2. Slice the chicken breasts into cutlets and season with smoked paprika, garlic powder, Italian seasoning, salt, and black pepper. 3. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken for 4–6 minutes per side until browned and cooked through to 165°F. 4. Lower the heat and add 1 tablespoon butter and 2 minced garlic cloves. Spoon the garlic butter over the chicken for 30 seconds, then transfer to a plate. 5. Melt the remaining tablespoon butter in the same skillet. Add the remaining garlic and stir for 30 seconds. Pour in the chicken broth and heavy cream, cooking for 3–4 minutes until slightly thickened. 6. Reduce the heat to low and stir in the cream cheese until melted. Remove from the heat and add the white cheddar and Parmesan, stirring until the sauce is thick and creamy. 7. Add the cooked penne and broccoli, gently mixing everything through the cheese sauce. Use a little reserved pasta water if needed. 8. Slice the chicken into thick strips and arrange separately beside the creamy broccoli penne. Spoon the remaining garlic butter over the chicken and finish with chopped parsley. Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 755 per serving
Garlic Butter Chicken with Creamy White Cheddar Broccoli Penne Ingredients: 12 oz penne pasta 1½ lbs boneless, skinless chicken breasts 3 cups fresh broccoli florets 1 tablespoon olive oil 3 tablespoons unsalted butter, divided 6 garlic cloves, minced, divided 1 teaspoon smoked paprika ½ teaspoon garlic powder ½ teaspoon Italian seasoning ¾ teaspoon salt ½ teaspoon black pepper ½ cup chicken broth 1¼ cups heavy cream 2 oz cream cheese, softened 1½ cups freshly shredded sharp white cheddar cheese ½ cup freshly grated Parmesan cheese ⅓ cup reserved pasta water, if needed 2 tablespoons chopped fresh parsley Directions: 1. Cook the penne according to the package directions until al dente. Add the broccoli during the last 3 minutes. Save ⅓ cup pasta water, then drain. 2. Slice the chicken breasts into cutlets and season with smoked paprika, garlic powder, Italian seasoning, salt, and black pepper. 3. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken for 4–6 minutes per side until browned and cooked through to 165°F. 4. Lower the heat and add 1 tablespoon butter and 2 minced garlic cloves. Spoon the garlic butter over the chicken for 30 seconds, then transfer to a plate. 5. Melt the remaining tablespoon butter in the same skillet. Add the remaining garlic and stir for 30 seconds. Pour in the chicken broth and heavy cream, cooking for 3–4 minutes until slightly thickened. 6. Reduce the heat to low and stir in the cream cheese until melted. Remove from the heat and add the white cheddar and Parmesan, stirring until the sauce is thick and creamy. 7. Add the cooked penne and broccoli, gently mixing everything through the cheese sauce. Use a little reserved pasta water if needed. 8. Slice the chicken into thick strips and arrange separately beside the creamy broccoli penne. Spoon the remaining garlic butter over the chicken and finish with chopped parsley. Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 755 per serving

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