Creamy Chicken Parmesan Pasta (Printer-Friendly)

Chicken, penne, and sundried tomatoes in a velvety parmesan sauce for a comforting, flavor-packed dinner.

# What You’ll Need:

→ Pasta

01 - 12 ounces penne pasta

→ Chicken

02 - 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
03 - 1 teaspoon kosher salt, plus more for pasta water
04 - 1/2 teaspoon freshly ground black pepper
05 - 2 tablespoons olive oil

→ Creamy Parmesan Sauce

06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 2 tablespoons all-purpose flour
09 - 1 cup low-sodium chicken broth
10 - 1 cup heavy cream
11 - 1 cup freshly grated parmesan cheese, plus more for garnish
12 - 1/2 cup chopped sun-dried tomatoes (packed in oil, drained)
13 - 1 teaspoon Italian seasoning
14 - 1/2 teaspoon paprika

→ Finishing

15 - 1/4 cup fresh basil leaves, thinly sliced

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente, about 9 to 11 minutes. Reserve 1/2 cup pasta water, then drain pasta and set aside.
02 - Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook without moving for 3 minutes. Turn pieces and continue cooking 3 to 5 minutes until golden brown and fully cooked. Transfer chicken to a clean plate.
03 - Reduce skillet heat to medium. Melt butter in the same skillet. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle flour over the butter and garlic, stirring constantly for 1 to 2 minutes to form a light golden roux.
04 - Slowly whisk in chicken broth to the skillet, ensuring no lumps remain. Pour in heavy cream and continue whisking. Bring to a gentle simmer. Gradually add parmesan cheese, stirring until melted and smooth. Stir in sun-dried tomatoes, Italian seasoning, and paprika. Simmer 3 to 5 minutes until sauce thickens to coat the back of a spoon.
05 - Return cooked chicken and drained pasta to the skillet with the sauce. Gently fold to coat pasta and chicken evenly. Add reserved pasta water as needed to adjust sauce consistency. Simmer together for 2 minutes. Remove from heat and garnish with fresh basil and extra parmesan before serving.

# Helpful Hints:

01 - Reserve pasta water before draining; it helps emulsify and thin the sauce to silky perfection.
02 - For best results, allow cream to reach room temperature before adding to hot pan to prevent curdling.
03 - This dish develops even deeper flavors when prepared ahead and reheated gently.
04 - Sun-dried tomatoes provide an essential tangy layer; do not omit unless necessary.

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