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Tullio's Penne with Grilled Chicken

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  • Chopped fresh garlic, to taste
  • Chopped fresh thyme, to taste
  • Chopped fresh parsley, to taste
  • Chopped fresh basil, to taste
  • Salt and pepper, to taste
  • 20 ounces skinless, boneless chicken breast


  • 4 tablespoons olive oil
  • 4 tablespoons chopped fresh garlic
  • 4 tablespoons chopped fresh parsley, plus more for garnish
  • 16 ounces (2 cups) plum tomatoes, chopped
  • 4 cups heavy cream
  • Salt and pepper, to taste
  • 16 ounces broccoli florets
  • 2 pounds penne
  • 8 ounces parmesan cheese


  1. Chicken: Sprinkle the chicken with the garlic, herbs, salt and pepper. Cover and let marinate for 1 hour. Heat the grill.
  2. Grill the chicken lightly on each side, just until grill marks show. Remove to a baking dish and finish in the oven at 350 degrees F until cooked through. (This will make the chicken juicier than finishing it on the grill.) Cut into strips and set aside.
  3. Pasta: Heat the olive oil in a saute pan. Add the garlic and saute until it browns. Add the parsley, tomatoes and chicken pieces. Add the cream, salt and pepper. Let simmer until the liquid reduces and the sauce thickens.
  4. Meanwhile, bring a large pot of water to a boil. Add the broccoli. Return to a boil and blanch the broccoli. Remove the broccoli with a slotted spoon, drain and set aside. Add the pasta to the water. Cook until the pasta is tender. Drain.
  5. Add the broccoli and sauce to the pasta. Toss with cheese.
  6. Sprinkle with parsley and serve.

Makes 4-6 servings.

Source: Tullio's, Quincy, Massachusetts