Chicken Breast: Garlic Parmesan Chicken with Roasted Broccoli Penne

Ingredients

4 boneless, skinless chicken breasts

1 cup grated Parmesan cheese, divided

2 tablespoons olive oil, divided

4 cloves garlic, minced, divided

1 teaspoon Italian seasoning

1/2 teaspoon paprika

1/2 teaspoon salt, plus more to taste

1/4 teaspoon black pepper

12 oz penne pasta

4 cups broccoli florets

2 tablespoons butter

1 cup heavy cream

1/2 cup chicken broth

1/4 cup fresh parsley, chopped

1 teaspoon lemon zest

1 tablespoon lemon juice

Red pepper flakes (optional)

Directions

Preheat oven to 425°F (220°C).
In a bowl, mix 1/2 cup Parmesan cheese, 1 tablespoon olive oil, half the minced garlic, Italian seasoning, paprika, salt, and pepper.
Place chicken breasts on a baking sheet lined with parchment paper. Coat the top of each chicken breast with the Parmesan mixture, pressing gently to adhere.
On another baking sheet, toss broccoli florets with remaining olive oil and season with salt and pepper.
Place both baking sheets in the oven. Roast chicken for 20-25 minutes until golden and internal temperature reaches 165°F (74°C). Roast broccoli for 15-20 minutes until edges are crispy.
Meanwhile, cook penne according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt butter. Add remaining garlic and sauté for 1 minute until fragrant.
Reduce heat to medium-low, add heavy cream and chicken broth. Simmer for 3-4 minutes until slightly thickened.
Stir in remaining Parmesan cheese until melted. Add lemon zest and juice.
Add cooked pasta and roasted broccoli to the sauce, tossing to coat evenly.
Slice the chicken breasts and place on top of the pasta. Garnish with fresh parsley and red pepper flakes if desired.

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