Chicken & Shrimp Broccoli Garlic And Butter (tossed With Penne) Recipe

Prep chicken and shrimp

Cut chicken breast into 1/2-inch bite-size pieces. Pat the chicken and shrimp dry with paper towels and season both lightly with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper (reserve remaining salt/pepper for later).

Cook pasta

Bring a large pot of salted water to a boil (use about 1 tbsp salt per 4 qt water). Add penne and cook until just al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Sear chicken

While pasta cooks, heat 1 tablespoon olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken in a single layer and sear until golden and cooked through, about 4–6 minutes, stirring halfway. Transfer cooked chicken to a plate and tent with foil.

Cook shrimp

In the same pan, add 1 tablespoon olive oil if needed and add shrimp in a single layer. Cook shrimp 1–2 minutes per side until opaque and just cooked through. Remove shrimp to the plate with chicken. Wipe out excess bits if the pan has too much residue, leaving fond for flavor.

Blanch broccoli: while searing proteins or immediately after, bring a small pot of water to a boil, add the broccoli florets and blanch for 1 minute until bright green and slightly tender. Drain and plunge into ice water to stop cooking, or simply drain well if using immediately. This ensures the broccoli finishes tender-crisp in the sauce.

Sauté aromatics: Return the large skillet to medium heat and add 3 tablespoons butter. When melted, add the sliced onion and cook 3–4 minutes until softened. Add the minced garlic and red pepper flakes and cook, stirring, 30–45 seconds until fragrant and lightly golden (do not burn).

Build the sauce: Pour in the chicken broth and scrape any brown bits from the bottom of the pan. Bring to a gentle simmer and reduce for 2–3 minutes to concentrate flavor. Stir in the remaining 3 tablespoons butter and the lemon juice until butter melts and the sauce becomes slightly glossy.

Combine everything: Add the drained pasta, blanched broccoli, cooked chicken, and shrimp to the skillet. Toss to combine. If the sauce seems dry, add reserved pasta water a few tablespoons at a time (use up to 3/4 cup) until you reach a silky coating that clings to the pasta.

Season and finish: Stir in the grated Parmesan cheese and chopped parsley. Taste and adjust seasoning with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper if needed. Toss again to combine so cheese melts into the sauce and coats the ingredients.

Serve: Divide among plates or a serving bowl. Optionally top with an extra sprinkle of Parmesan, a drizzle of olive oil, and additional parsley. Serve immediately while hot.