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Creamy Garlic Chicken Penne

Imagine cloud-soft rigatoni swimming in velvety garlic cream, cradling golden chicken and emerald broccoli—the kind that makes your fork pause mid-twirl while you whisper, “Nonna Lucia, sei una maga (Grandma, you’re a magician).” My Nonna Lucia stirred this in her 1951 Brooklyn tenement kitchen after fleeing post-war Palermo with nothing but a mestolo (wooden spoon) and a pocketful of Parmigiano rinds. For 73 years, it’s been the star of every Festa di San Gennaro, snow day, and “the world’s on fire but this pot is perfect” moment. When you twirl that first strand, you’re not just eating dinner—you’re tasting the grit of a woman who fed eight children on a seamstress’s wage.

Why You’ll Love This Recipe

✅ Pasta that stays al dente—never mushy, never sad (Nonna’s no-rinse rule)
✅ Cream that clings like a promise—no watery separation here
✅ Chicken that melts like butter—no dry, stringy disaster
✅ Bakes in one skillet—no fancy layers, no sink drama
✅ Makes your kitchen smell like Arthur Avenue—even in January
✅ Leftover magic—cold pasta becomes frittata fit for cardinals

Ingredients Deep Dive

What to grab (and what to leave on the shelf)

🍝 The Pasta Secret

Rigatoni (2 cups): De Cecco only. Penne = slippery betrayal. Must be broken in half (not whole—cooks unevenly).
Critical prep: Cook 1 minute less than package says → drain but never rinse. Wet pasta = sauce slides off.
Why broken? Nonna’s rule: “Short strands hold cream like a vow. Long pasta = regret.”

🥦 The Broccoli Trinity

Broccoli (1.5 cups): Florets only (no stems). Must be ½-inch pieces (not crowns—cooks unevenly).
Critical prep: Blanch in pasta water 1 minute → shock in ice bath. Wet broccoli = watery sauce.
Why blanch? Sets color + removes bitterness. Skipping = grassy aftertaste.

🧄 The Garlic Wisdom

Garlic (3 cloves): Fresh, plump cloves. Smash with knife side—releases oils better than mincing.
Heavy cream (1 cup): Full-fat only. Light cream = curdled disaster. Must be room temp (cold = broken sauce).
Parmesan (½ cup): Parmigiano-Reggiano only (not “Parmesan”). Look for crystalline shards—young cheese = bland melt.

🍗 The Chicken Foundation

Chicken breasts (2): Pounded to ⅛-inch thickness (not thick-cut). Must be bone-dry—pat with paper towels.
Olive oil (2 tbsp): Lusty Tuscan extra-virgin. Avoid “light” oil—it’s flavorless.
Paprika (½ tsp): Hungarian sweet only. “Hot” paprika = bitter aftertaste.

Pro tip: Buy Parmesan at dawn. That’s when markets restock—richest, most flavorful.

Step-by-Step: Nonna Lucia’s Kitchen Wisdom

Follow these like a prayer chanted over hot oil

1. Cook the Pasta (The Foundation)

“Wet pasta sinks dreams.”

Boil 4 liters water + 2 tbsp salt (not oil—Nonna’s rule: “Oil makes pasta slippery, not sacred”).
Add rigatoni → stir immediately. Cook 1 minute less than package says. Al dente = tender but toothsome.
Blanch broccoli in pasta water 1 min → shock in ice bath. Reserve 120ml starchy water → drain pasta.
Toss with 1 tsp oil to prevent sticking. Critical: Never skip this!

2. Brown the Chicken (The Heartbeat)

“Fat is flavor—but grease is your enemy.”

Pat chicken bone-dry → pound to ⅛-inch thickness (use rolling pin + wax paper).
Heat olive oil until smoking hot (not medium!).
Brown chicken 2 mins/side until golden (not browned!). Remove IMMEDIATELY—residual heat finishes cooking.
Drain ALL fat → save 1 tbsp for sauce (Nonna’s rule: “Waste not, want not”).

3. Bloom the Garlic (The Soul)

“Garlic should sigh, not scream.”

Melt reserved fat over medium-low (not medium!).
Add smashed garlic → cook 30 sec until fragrant (not browned!). Critical: Remove IMMEDIATELY—residual heat finishes cooking.
Pour in cream → simmer 2 mins (not boil—curdles at 180°F!). Nonna’s rule: “Patience is the soul of the sauce.”

4. Unite with Reverence (The Grand Finale)

“Pasta should swim in silk—never drown in oil.”

Remove skillet from heat → stir in Parmesan (heat = grainy texture).
Add pasta + broccoli → toss 3 strokes only (overmixing = broken sauce).
Add starchy water → stir until silky sheen appears (not liquid pooling).
Rest 2 mins off heat (flavors marry = silky texture). Critical: Never skip this!

5. Serve with Awe (The Offering)

“Pot must be warm, parsley must be fresh.”

Scoop into pre-warmed bowls (run bowls under hot water → dry well).
Garnish with fresh parsley (never dried herbs—this isn’t Italian-American food. It’s Sicilian).
Serve immediately—cold pasta = broken sauce.

You Must Know

🔥 Pasta must be al dente—overcooked = mushy disaster
🧄 Garlic must bloom 30 sec—browned garlic = bitter aftertaste
🥛 Cream must never boil—curdles at 180°F (use thermometer!)
💡 My #1 pro tip: Add 1 tsp ‘nduja (spicy pork paste) to cream—Nonna’s secret for “river depth”

Serving & Storage

Serve: Hot with crusty bread for sopping (Amoroso’s only!). Never cold—chills mute the garlic.
Storage: Store unmixed (pasta + sauce separate) up to 2 days.
Revive leftovers: Reheat 8 mins at 175°C (foil on for 5 mins → off for 3). Tastes better day 2!

Ingredient Swaps That Won’t Break Tradition


De Cecco rigatoni	2 cups fresh tagliatelle	Same texture (but reduce cook time 2 mins)
Parmigiano-Reggiano	Pecorino Romano	Saltier depth (reduce salt by ¼ tsp)
Heavy cream	Full-fat mascarpone + 2 tbsp broth	Richer texture (but add 1 tbsp cornstarch)
Broccoli	Asparagus tips	Same cook time (blanch 45 sec)

Cultural Context

Born in Palermo’s bassi (tenements) where “pasta” meant survival, this recipe marries pasta alla Norma with American abundance. Nonna sold it from her apartment window for 10¢ a plate to feed her family after her husband’s death. True story: At my daughter’s quinceañera, the caterer’s fancy carbonara sat untouched while guests fought over Nonna’s pot. The elders whispered, “This is pane caldo (hot bread) of the soul.”

Pro Tips from Nonna’s Kitchen

Pasta test: Should bend like ribbon (not break)—al dente = tender but toothsome
Cream safety net: Keep broth warm on stove—too thick? Add 2 tbsp
Garlic bloom test: Should smell like “sun-warmed earth” (not burnt)—30 sec max
Kid hack: Let them toss pasta—it’s their favorite “angel hair” moment

Frequently Asked Questions

Q: Why did my sauce curdle?
A: Boiled cream or cold Parmesan. Cream must simmer <180°F + Parmesan must be room temp.

Q: Can I skip blanching broccoli?
A: Never. Raw broccoli = grassy flavor. Blanching = vibrant color + tender-crisp texture.

Q: Why no salt in cream?
A: Salt draws out moisture → water + fat = broken sauce. Season chicken only.

Q: Can I make it ahead?
A: Cook pasta 1 day ahead (toss with oil). Brown chicken day-of—fresh sear every time.

Q: Why room-temp Parmesan?
A: Cold cheese clumps. Room temp = melt into silk (science, not preference).