Penne with Chicken and Broccoli

Preheat the oven to 200°F. Boil a large pot of heavily salted water. Add the penne and frozen broccoli to the boiling water and cook as per the pasta package instructions, or about 8 minutes, until al dente. Reserve 2 cups of the cooking water and set aside. Drain the pasta and broccoli without rinsing and return them to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat until sizzling. Pat the chicken breasts dry with paper towels and season the tops generously with salt and pepper. Place the chicken in the pan, seasoned side down, and season the sides facing up once in the pan. Do not disturb the chicken. Once you see a golden color forming around the edges, after about 2 minutes, check for a deep golden brown color. Be patient for more flavor.

After flipping the chicken, check its temperature with an instant-read thermometer. Remove it from the pan when the temperature is between 155°F and 160°F. If the chicken is very thin, it may be nearly done. If thicker, it may need a few more minutes. Checking early helps gauge the remaining cooking time.

Once the chicken is cooked, transfer it to a baking sheet or oven-safe plate. Loosely cover with foil and place in the oven to keep warm.

Add the butter to the skillet. Once melted, add the mushrooms. Sprinkle with salt and cook, stirring occasionally, until tender and golden, 7 to 10 minutes. Add the garlic and cook for 20 to 30 seconds. Add the cream cheese and stir until melted and smooth. Gradually whisk in 1 cup of the reserved pasta water until smooth, followed by the Parmesan. Pour the sauce over the pasta and broccoli, and toss to coat. If not creamy enough, add a bit more of the reserved pasta water. Taste and adjust seasoning.

Slice the chicken into thin strips and serve over the pasta. Garnish with additional Parmesan.