Pour in heavy cream and bring to a boil. Let sauce thicken for 3 to 4 minutes, then stir in Parmesan cheese. Season with salt and pepper to taste.
Slice the cooked chicken and return to the pan, letting it absorb the sauce.
Cook the Penne and Broccoli:
While the chicken is cooking, cook the penne pasta according to package directions. During the last 3 minutes of cooking, add the broccoli florets to the pasta cooking water and blanch.
Drain the pasta and broccoli and set aside.
Make the Alfredo Sauce:
In a separate large saucepan, melt the butter and olive oil over medium heat. Add the minced garlic and sauté for 1 to 2 minutes.
Pour in the heavy cream and bring to a boil. Cook for 3 to 4 minutes, until the cream thickens slightly.
Stir in the Parmesan cheese, then season with salt and pepper to taste.
Combine Everything:
Add the cooked penne and broccoli to the creamy Alfredo sauce. Toss to coat.
Plate the pasta and top with sliced Tuscan chicken and sauce. Garnish with fresh parsley if desired.
Tips for success:
For added flavor, marinate chicken in olive oil, garlic, and herbs for 30 minutes before cooking.
Use fresh Parmesan cheese for a smoother, creamier sauce.
If sauce becomes too thick, add a little milk or chicken broth to achieve desired consistency.
Recommendations:
