Ingredients
Scale
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 10 ounces penne pasta
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup sun-dried tomatoes, drained
- 1 teaspoon paprika
- 2 teaspoons dried Italian seasoning
- Fresh basil for garnish
Instructions
- Cook the penne pasta according to package instructions. Drain and set aside.
- Season chicken pieces with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes until no longer pink. Remove chicken and set aside.
- In the same skillet, melt butter. Add garlic and cook until fragrant.
- Whisk in flour and cook for one minute to form a roux.
- Slowly whisk in chicken broth, stirring constantly until the sauce thickens.
- Add heavy cream, Parmesan cheese, sun-dried tomatoes, paprika, and Italian seasoning. Stir to combine and cook until sauce is creamy and thickened.
- Return chicken to the skillet and toss with sauce. Add cooked pasta and mix well.
- Garnish with fresh basil and serve.
Notes
Use penne or rigatoni pasta for best sauce cling. Adjust seasoning to taste. For extra richness, add a splash of pasta cooking water to loosen the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 700
- Sugar: 4g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 150mg