Creamy Tuscan Chicken Alfredo with Penne and Broccoli: A Rich, Flavorful Dinner Delight

Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water, and set aside.

Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Season the chicken strips with garlic powder, paprika, salt, and pepper. Add the chicken to the skillet and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set it aside.

Prepare the Alfredo Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the sun-dried tomatoes and cook for another minute. Pour in the chicken broth and bring to a simmer for 2-3 minutes.

Make the Sauce Creamy:
Stir in the heavy cream and milk, allowing it to simmer gently for 4-5 minutes. Gradually add the grated Parmesan cheese, stirring constantly, until the sauce becomes smooth and thickens. If the sauce is too thick, add the reserved pasta water a little at a time to reach the desired consistency.

Combine Everything:
Add the cooked penne pasta and steamed broccoli to the skillet, stirring to coat the pasta and broccoli evenly with the creamy sauce. Return the cooked chicken to the pan and mix everything together until well combined and heated through.

Serve:
Serve the creamy Tuscan chicken Alfredo hot, garnished with fresh basil or parsley, if desired. You can also sprinkle extra Parmesan cheese on top for an extra cheesy touch.

Serving and Storage Tips: