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This creamy chicken parmesan pasta has become my go-to when I want to impress without stress. Tender chicken, al dente penne, and a velvet-rich parmesan sauce come together with tangy sun-dried tomatoes and aromatic herbs for a dinner that always feels a little bit special. From date nights to casual gatherings, this pasta delivers restaurant flavor with pure comfort.
The first time I made this was when our anniversary dinner plans fell through and it absolutely saved the evening. Now this dish always gets requested for special occasions or just when anyone needs a little pick-me-up.
Ingredients
- Boneless skinless chicken breasts: Chose fresh chicken for the most tender and juicy bites. Thighs also work if you prefer darker meat.
- Penne pasta: This pasta shape catches the sauce perfectly thanks to its ridges and hollow center. Use bronze cut for even better texture.
- Heavy cream: Fresh cream is worth it for a truly silky finish to the sauce.
- Parmesan cheese: Always grate your own from a wedge if possible for bold flavor and creamy melt.
- Sundried tomatoes: Use oil-packed for maximum tang and softness. Chop them small so their flavor infuses the dish.
- Italian seasoning: Opt for a blend with oregano thyme and basil for classic herby balance.
- Paprika: Look for fresh vibrant paprika for subtle warmth and color.
- Fresh basil: Adds an aromatic finish and lovely color just before serving. Tear leaves by hand to avoid bruising.
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil. Add penne and cook until just al dente according to package directions. Reserve half a cup of the pasta water before draining as this will help you finish the sauce to the perfect consistency.
- Prepare the Chicken:
- Pat chicken breasts dry with paper towels and cut into bite-sized pieces. Season generously with salt and pepper. Heat olive oil in a large skillet over medium high until it shimmers. Add chicken in a single layer and let it cook undisturbed for three minutes to get golden edges. Flip and cook another four minutes until the chicken is cooked through and no pink remains. Transfer to a plate and set aside.
- Create the Sauce Base:
- Return the empty skillet to medium heat. Melt butter and add minced garlic stirring constantly for thirty seconds just until it smells fragrant. Sprinkle flour over the butter and garlic mixture and stir vigorously for one to two minutes until it forms a golden smooth paste to thicken the sauce.
- Build the Sauce:
- Gradually pour in chicken broth whisking all the while to dissolve any lumps. Slowly stream in heavy cream and continue whisking. Let the mixture come to a gentle simmer. Stir in grated parmesan cheese a handful at a time letting each batch melt before adding more. Add chopped sundried tomatoes paprika and Italian seasoning. Simmer three to five minutes until the sauce coats the spoon.
- Combine and Serve:
- Return cooked chicken and drained pasta to the skillet with the sauce. Gently fold to coat everything in sauce. If it seems thick add some reserved pasta water a splash at a time. Let everything simmer together for two minutes so the pasta absorbs flavor. Remove from the heat and sprinkle with torn fresh basil and an extra shower of parmesan.
Sun-dried tomatoes are the unsung hero here. I once ran out and made it without them and everyone noticed their absence. They add sweet tang that keeps the dish from feeling heavy and now I always keep a jar in my pantry for this reason.
Perfect Wine Pairing
A medium-bodied Chardonnay brings out the buttery notes in the sauce while a crisp Pinot Grigio highlights the tang of the sundried tomatoes. Red wine lovers should try Pinot Noir which matches the tomatoes without overpowering the dish.
Make Ahead Tips
Prepare the pasta one or two minutes less than package directions if you are meal prepping. Cool thoroughly and store separately from the sauce and chicken. The sauce can be refrigerated tightly covered for up to two days. When ready to serve gently reheat on the stove adding a splash of cream or pasta water to loosen and stir in the pasta just before serving.
Customization Options
Swap the chicken for shrimp for a quicker version or try sautéed mushrooms for a vegetarian option. Gluten free pasta works well here and coconut cream can be used in place of heavy cream but will give a different flavor. Stir in baby spinach or blanched asparagus for a burst of color and freshness in the final minutes.
Storage Tips
Cool leftovers completely before storing in an airtight container. This pasta keeps well in the fridge for up to three days. Gently reheat in a skillet over low heat adding a splash of cream or milk to revive the creamy texture. If freezing store the sauce separately from the pasta to prevent mushiness.
Seasonal Adaptations
Add fresh peas or spring asparagus in early spring for brightness. Roasted bell peppers or zucchini are lovely summer accents. Swap basil for chopped flat leaf parsley in cooler months.
Recipe Success Stories
Friends who tried this for their first dinner party message me afterwards to say everyone asked for the recipe. The response is unanimous this pasta is a dish that makes people feel pampered even when made on a weeknight.
Freezer Meal Conversion
Prepare the sauce and chicken as directed and freeze in a heavy duty freezer bag for up to two months. Cook pasta fresh when ready to serve then defrost sauce overnight in the fridge and combine for a dinner that needs only ten minutes to finish.
This pasta turns weeknight meals into something extraordinary and is sure to impress everyone at the table. Enjoy every creamy, herby, and cheesy forkful!
Common Questions About Recipes
- → Can I use a different pasta shape?
Absolutely! Fusilli, rigatoni, or farfalle all work well and hold the creamy sauce, so use your favorite medium pasta.
- → What can I substitute for sun-dried tomatoes?
Try roasted red peppers or sautéed cherry tomatoes for a different flavor, or add caramelized onions for extra sweetness.
- → How can I lighten this dish?
Swap heavy cream for half-and-half or whole milk, use less cheese, and add more vegetables like spinach or zucchini.
- → Can I prepare parts of this meal ahead?
You can cook both chicken and pasta ahead, then refrigerate. Assemble with fresh sauce just before serving for best results.
- → What proteins work instead of chicken?
Shrimp, Italian sausage, pan-fried tofu, or chickpeas are all suitable swaps. Mushrooms also add great texture and flavor.