Ingredients
Scale
- 12 oz penne pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 6 slices bacon, chopped
- 3 cloves garlic, minced
- 2 cups broccoli florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
Instructions
- Cook the penne pasta according to package directions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, heat olive oil. Add the chicken pieces, season with garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and pepper. Cook until golden and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add the chopped bacon and cook until crispy. Remove bacon and set aside, leaving about 1 tablespoon of drippings in the pan.
- Add minced garlic and broccoli florets to the skillet. Sauté for 2-3 minutes until broccoli is bright green and slightly tender. Remove from skillet and set aside.
- Reduce heat to medium. In the same skillet, melt butter. Whisk in flour and cook for 1 minute, stirring constantly.
- Slowly pour in milk and heavy cream, whisking continuously to avoid lumps. Cook until the sauce thickens, about 3-4 minutes.
- Stir in the cooked pasta, chicken, bacon, and broccoli mixture. Mix until everything is well coated with the creamy sauce.
- Serve immediately, garnished with additional Parmesan if desired.