Creamy Chicken Penne

Creamy Chicken Penne
Creamy Chicken Penne


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  • Coursemain course
  • Cuisineamerican
  • Yield6 servings 6 serving
  • Cooking Time30 minutesPT0H30M
  • Total Time30 minutesPT0H30M


Uncooked multigrain penne pasta
8 ounces
Fresh or frozen small broccoli florets
1 1/2 cups
Fat free half-and-half
1 cup
Neufchâtel cheese, cubed
4 ounces
Oregano leaves
1 teaspoon
Rosemary leaves, finely crushed
1 teaspoon
Thyme leaves
1 teaspoon
Garlic powder
1/2 teaspoon
1/4 teaspoon
Chopped cooked chicken breast
1 1/2 cups
Grated Parmesan or Asiago cheese
2 tablespoons


  1. Cook pasta in large saucepan as directed on package, adding broccoli during the last 3 minutes of cooking. Drain well.
  2. Meanwhile, bring half-and-half to simmer in small saucepan on medium heat. Reduce heat to medium-low. Add cream cheese, oregano, rosemary, thyme, garlic powder and sea salt; whisk until cheese is melted and sauce is well blended. Add chicken; simmer until heated through.
  3. Place pasta and broccoli in large serving bowl. Spoon sauce evenly over pasta mixture. Toss gently to coat well. Sprinkle with Parmesan cheese and serve immediately.