Description
Tender penne pasta coated in a rich, creamy sun-dried tomato sauce with succulent chicken—so irresistible, it might just lead to a proposal!
Ingredients
Scale
- 1 pound penne pasta
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, drained and chopped
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Fresh basil leaves, chopped, for garnish
Instructions
- Cook the Pasta: Boil salted water, cook penne until al dente, then drain.
- Prepare the Chicken: Season chicken with salt and black pepper.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-8 minutes until golden and cooked through. Remove and set aside.
- Make the Sauce: Melt butter in the skillet, sauté garlic for 30 seconds, then stir in flour to form a roux.
- Add Liquids and Cheese: Gradually whisk in chicken broth and heavy cream. Simmer for 2-3 minutes until thickened. Stir in Parmesan until melted.
- Incorporate Flavors: Add sun-dried tomatoes, paprika, and Italian seasoning. Stir well.
- Combine All Ingredients: Return chicken to the skillet, add pasta, and toss to coat everything evenly.
- Serve: Garnish with fresh basil and enjoy!
Notes
- Swap penne for fettuccine or rigatoni.
- Add red pepper flakes for heat.
- Use grilled chicken for a smoky twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American