YES! Simple, light, and packed with high-protein power, this Grilled Chicken Penne with Roasted Broccoli is an absolute weeknight staple! Juicy pan-grilled chicken breasts lay over a bed of al dente penne and charred roasted broccoli florets, all tossed in a light garlic-butter glaze and aged parmesan cheese.
Why You’ll Love This Recipe
High-Protein & Balanced Macros: Juicy lean chicken breasts paired with fiber-rich roasted broccoli deliver balanced fuel for your goals.
Light Garlic-Butter Glaze: Ditching heavy cream sauces for sautéed garlic, olive oil, butter, and parmesan keeps every bite flavorful yet light.
Quick 25-Minute Meal: Simple cooking steps make this ideal for fast weeknight dinners or portioned meal-prep containers!
Essential Kitchen Equipment
Large Baking Sheet: For roasting the broccoli florets to crisp, charred perfection.
Grill Pan or Heavy Skillet: To achieve a beautiful, golden-brown sear on the seasoned chicken breasts.
Large Pot: For boiling the penne pasta.
Ingredients
8 oz (225g) Penne pasta (or protein/chickpea penne for higher protein)
2 small Chicken breasts (boneless, skinless)
2 cups Broccoli florets
2 tbsp Olive oil (divided)
1 tbsp Butter
2 cloves Garlic, minced
1/4 cup Parmesan cheese, freshly grated
1 tbsp Fresh parsley, chopped
1/2 tsp Salt (divided)
1/4 tsp Black pepper
1/2 tsp Garlic powder
1/2 tsp Italian seasoning
Step-by-Step Instructions
1. Roast the Broccoli: Preheat your oven to 400°F (200°C). Toss the broccoli florets on a baking sheet with 1 tablespoon of olive oil, 1/4 tsp salt, and black pepper. Spread in a single layer and roast for 15 to 18 minutes until tender with crisp, charred edges.
2. Boil Penne: Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Reserve 1/4 cup of starchy pasta water, then drain the penne.
3. Season & Grill Chicken: Season both sides of the chicken breasts evenly with the garlic powder, Italian seasoning, and remaining 1/4 tsp salt. Heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat. Cook the chicken breasts for 5 to 6 minutes per side, until golden-brown and the internal temperature reaches 165°F (74°C). Transfer to a board to rest, then slice or leave whole.
4. Make Garlic Butter Glaze: In the same skillet over medium-low heat, melt 1 tablespoon of butter and add the minced garlic. Sauté for 1 minute until fragrant.
5. Toss & Finish: Add the drained penne, roasted broccoli, and reserved pasta water to the garlic-butter skillet. Toss well to coat, then remove from heat and fold in the grated parmesan cheese.
6. Garnish & Serve: Divide the glazed penne and broccoli onto plates, top with the grilled chicken breasts, and sprinkle with chopped fresh parsley. Serve warm!
Chef’s Tips
Swap for Protein Penne: Boost your macros even further by using chickpea penne or fiber-fortified protein pasta!
Don’t Overcook the Broccoli: High-heat roasting gives broccoli sweet, caramelized tips while keeping the stalks tender-crisp.
Nutritional Breakdown (Per Serving / Yields 2 Portions)
Servings: 2 plates
Calories: ~460 kcal
Protein: 38g
Net Carbs: 42g (22g if using low-carb pasta)
Fat: 15g
Frequently Asked Questions (FAQ)
Can I meal prep this dish for the week?
Yes! Divide the cooked pasta, roasted broccoli, and grilled chicken into airtight meal prep containers. Refrigerate for up to 4 days. Reheat with a splash of water to keep the penne moist!