Creamy Chicken Penne (Printer-Friendly Version)
Tender chicken and penne paired with a rich parmesan sauce and sun-dried tomatoes for a comforting dinner.
# Ingredients Needed:
→ 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 freshly grated Parmesan cheese
12 -
1 cup drained oil-packed sun-dried tomatoes
13 -
1 teaspoon paprika
14 -
2 teaspoons dried Italian seasoning
15 -
Salt and black pepper, to taste
→ Garnish
16 -
Fresh basil, chopped
17 -
Additional freshly grated Parmesan cheese (optional)
# Step-by-Step Directions:
01 -
Prepare penne pasta according to package instructions until al dente. Drain and set aside.
02 -
Season chicken pieces evenly with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6 to 8 minutes, turning occasionally, until cooked through with no pink remaining. Remove 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 flour and cook, stirring constantly, for 1 to 2 minutes to form a roux.
04 -
Gradually whisk in chicken broth, heavy cream, and Parmesan cheese until smooth. Stir in sun-dried tomatoes, paprika, and Italian seasoning. Season with salt and pepper to taste. Simmer for 3 to 5 minutes until sauce thickens slightly.
05 -
Return cooked chicken and drained pasta to the skillet. Toss gently to coat evenly with sauce. Warm over medium-low heat for 1 to 2 minutes.
06 -
Sprinkle chopped fresh basil and additional Parmesan cheese over the top. Serve immediately for optimal flavor and texture.
# Helpful Hints:
01 -
Use oil-packed sun-dried tomatoes drained well to enhance flavor and texture.
02 -
If sauce thickens too much, loosen with reserved pasta water or additional chicken broth.
03 -
Store leftovers refrigerated in an airtight container for up to 3 days; reheat gently on stovetop with a splash of broth or cream.
04 -
Cook garlic only until fragrant to prevent bitterness; toasting the flour in butter creates a smoother roux.