Ingredients
Scale
- 12 oz penne pasta
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1.5 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 tsp paprika
- 1 tsp Italian seasoning
- Fresh basil leaves, chopped (for garnish)
- Additional Parmesan cheese (for garnish)
Instructions
- Cook the penne pasta according to package instructions. Drain and set aside.
- Season the 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. Transfer to a plate and set aside.
- In the same skillet, melt butter. Add minced garlic and sauté for 30 seconds until fragrant. Stir in flour to make a roux.
- Whisk in chicken broth, heavy cream, and Parmesan cheese until smooth. Add sun-dried tomatoes, paprika, and Italian seasoning. Season with more salt and pepper if needed. Simmer for a few minutes until the sauce thickens.
- Return the cooked chicken to the skillet. Add the cooked pasta and stir to coat everything in the sauce.
- Garnish with chopped basil and additional Parmesan cheese before serving.
Notes
For extra flavor, use the oil from the sun-dried tomatoes in place of some of the olive oil. If the sauce is too thick, add a splash of pasta water. Leftovers reheat well, but the sauce may thicken further when chilled.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: Italian-American
Nutrition
- Calories: 580
- Sugar: 5
- Sodium: 680
- Fat: 28
- Saturated Fat: 13
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 38
- Cholesterol: 145