Creamy Chicken Parmesan Pasta (Printer-Friendly Version)

Tender chicken, penne, and a creamy parmesan sauce blend for comforting, tangy flavor. Easy, quick, and satisfying.

# Ingredients Needed:

→ Pasta

01 - 12 ounces penne pasta

→ Chicken

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

→ Sauce

06 - 3 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 2 tablespoons all-purpose flour
09 - 1 1/2 cups low-sodium chicken broth
10 - 1 cup heavy cream
11 - 1 cup freshly grated parmesan cheese, plus more for serving
12 - 1/3 cup sun-dried tomatoes, drained and thinly sliced
13 - 1 1/2 teaspoons Italian seasoning
14 - 1/2 teaspoon paprika

→ Finishing Touch

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

# Step-by-Step Directions:

01 - Bring a large pot of well-salted water to a boil. Add penne and cook according to package instructions until al dente, typically 9 to 11 minutes. Drain pasta, reserving 1/2 cup of the cooking water.
02 - Season chicken pieces evenly with salt and black pepper. In a large skillet, heat olive oil over medium-high heat until shimmering. Place chicken in a single layer and cook undisturbed for 3 minutes. Flip and continue cooking for another 3 to 5 minutes or until cooked through and golden. Transfer chicken to a clean plate.
03 - Reduce heat to medium. In the same skillet, add butter and allow it to fully melt. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Sprinkle in the flour, stirring constantly for 1 to 2 minutes until a light golden paste forms.
04 - Gradually whisk in chicken broth to avoid lumps. Stream in the heavy cream, whisking continuously. Bring mixture to a gentle simmer, then add parmesan cheese in small increments, stirring until melted after each addition. Incorporate sun-dried tomatoes, Italian seasoning, and paprika. Simmer 3 to 5 minutes until sauce thickens and coats the back of a spoon.
05 - Return the cooked chicken to the skillet and add the drained pasta. Gently fold until everything is evenly coated with the sauce. Adjust consistency with reserved pasta water if needed. Allow the dish to simmer 2 additional minutes to meld flavors.
06 - Remove from heat. Scatter fresh basil over the pasta and top with extra parmesan as desired. Serve immediately for best texture.

# Helpful Hints:

01 - Prepare the sauce and chicken ahead for easy entertaining; refrigerate up to 2 days separately and reheat before serving.
02 - Sun-dried tomatoes provide essential tanginess—do not substitute unless necessary.
03 - Reserve pasta water to adjust sauce thickness and ensure the sauce clings to the pasta.
04 - Cream should be at room temperature to avoid curdling when added to the hot skillet.

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