Cook the penne in salted water until al dente. Add the broccoli to the water shortly before the end of the cooking time, then drain everything, saving a little pasta water.
Cut the chicken breast into bite-sized pieces, season with salt and black pepper and fry in olive oil over a high heat until golden brown. Then take out of the pan.
Melt the butter in the same pan and soften the garlic in it briefly. Pour in the cream, bring to the boil once and stir in the parmesan until you have a creamy sauce.
Season the sauce to taste with nutmeg, salt and black pepper. Return the penne, broccoli and chicken to the pan and mix everything carefully.
If the sauce is too thick, stir in a little pasta water until the consistency is right. Heat through briefly and take straight off the hob.
Divide between plates and serve with parsley and a little extra parmesan if you like.
Good to know
When you want something creamy that's still a balanced meal, this pasta dish is just right. Hearty, uncomplicated and easy for every day.
Swaps
Penne → chickpea pasta (more protein and fibre). Cream → Greek yoghurt plus a little pasta water (more protein). Butter → ghee (can take high heat for frying and is aromatic; still contains milk). Broccoli → leaf spinach (provides folate and vitamin K, among others).
Allergens
Contains gluten (penne) and milk (cream, butter, parmesan). Good for children if the garlic and seasoning are kept mild; in pregnancy it's fine as long as the chicken is cooked right through.
