Creamy Chicken Penne Pasta (Printer-Friendly)
Tender chicken and penne tossed in a creamy parmesan sauce with sun-dried tomatoes and herbs.
# What You’ll Need:
→ Chicken & Pasta
01 -
1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
02 -
10 ounces penne pasta
03 -
0.5 teaspoon salt
04 -
0.25 teaspoon black pepper
05 -
1 tablespoon extra virgin olive oil
→ Sauce
06 -
3 tablespoons unsalted butter
07 -
2 teaspoons minced garlic
08 -
3 tablespoons all-purpose flour
09 -
2 cups chicken broth
10 -
1 cup heavy cream
11 -
1 cup grated Parmesan cheese
12 -
1 cup oil-packed sun-dried tomatoes, drained
13 -
1 teaspoon paprika
14 -
2 teaspoons dried Italian seasoning
15 -
Salt and freshly cracked black pepper, to taste
→ Garnish
16 -
Fresh basil, chopped
17 -
Additional grated Parmesan cheese (optional)
# Steps to Follow:
01 -
Prepare penne pasta according to package instructions until al dente. Drain and set aside.
02 -
Season chicken pieces with salt and black pepper evenly. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6 to 8 minutes, turning occasionally, until no longer pink. Remove from skillet and keep warm.
03 -
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in all-purpose flour and cook while stirring constantly for 1 to 2 minutes to develop a smooth, nutty roux.
04 -
Slowly whisk in chicken broth, heavy cream, and grated Parmesan cheese until smooth and without lumps. Stir in sun-dried tomatoes, paprika, and dried Italian seasoning. Season with salt and freshly cracked black pepper to taste. Simmer gently for 3 to 5 minutes until the sauce slightly thickens.
05 -
Return the cooked chicken and drained penne pasta to the skillet. Toss gently to coat every piece evenly in the creamy sauce. Warm over medium-low heat for 1 to 2 minutes.
06 -
Sprinkle freshly chopped basil over the dish and add extra Parmesan cheese if desired. Serve immediately for optimal texture and flavor.
# Helpful Hints:
01 -
For optimal flavor, drain sun-dried tomatoes thoroughly to prevent excess oil in the sauce. If sauce becomes too thick, thin with reserved pasta cooking water or additional broth.
02 -
Store leftovers in an airtight container refrigerated for up to three days. Reheat gently on the stovetop with a splash of broth or cream to maintain creaminess.