Creamy Herb Penne with Chicken




8 ounces uncooked penne pasta

1-1/2 cups fresh or frozen broccoli florets
1 cup fat free half-and-half
4 oz Neufchatel cheese  (1/3 less fat than cream cheese), cubed

1 tsp Oregano Leaves
1 tsp Rosemary Leaves
1 tsp Thyme Leaves
1 tsp Garlic Powder
1 tsp Sea Salt

1-12 cups chopped cooked chicken breats
2 tblsp grated Parmessan or Asiago cheese



  1. Cook pasta in large saucepan as directed on package, adding broccoli during the last 3 minutes of cooking. Drain well.
  2. Meanwhile, bring half-and-half to simmer in small saucepan on medium heat. Reduce heat to medium-low. Add cream cheese, oregano, rosemary, thyme, garlic powder and sea salt; whisk until cheese is melted and sauce is well blended. Add chicken; simmer until heated through.
  3. Place pasta and broccoli in large serving bowl. Spoon sauce evenly over pasta mixture. Toss gently to coat well. Sprinkle with Parmesan cheese and serve immediately.

One thought on “Creamy Herb Penne with Chicken

  1. Pingback: Monthly Recipe Review in June | Lori's Lane

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