Instructions
Step 1: Cook penne pasta according to package directions. Drain and set aside.
Step 2: In a large skillet, heat olive oil over medium-high heat. Add cubed chicken, season with salt and pepper, and cook until browned and cooked through. Remove and set aside.
Step 3: In the same skillet, add garlic and cook for 30 seconds. Then add broccoli and bell pepper, sauté for 4-5 minutes until slightly tender.
Step 4: Stir in heavy cream and chicken broth. Bring to a simmer, then add Parmesan cheese and Italian seasoning. Stir until melted and sauce is slightly thickened.
Step 5: Return chicken to the skillet and add cooked pasta. Toss everything together until well combined and heated through.
Step 6: Serve hot, garnished with chopped parsley if desired.
Storage Information
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to maintain the creamy texture.
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