Ingredients
Scale
- 8 ounces penne pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup julienned sun-dried tomatoes (drained)
- 1/2 cup mozzarella cheese (shredded)
- 1/4 cup freshly grated parmesan
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (or more, to taste)
- Small handful fresh basil (chopped finely)
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Cook the penne pasta according to package instructions in a large pot of boiling salted water. Drain, reserving 1 cup of cooking liquid.
- In a skillet over medium heat, melt butter and sauté minced garlic for about 1-2 minutes until fragrant.
- Whisk in flour until lightly browned. Gradually add chicken broth, whisking constantly until smooth.
- Stir in heavy cream, sun-dried tomatoes, mozzarella cheese, parmesan cheese, oregano, and red pepper flakes; cook until slightly thickened.
- Add chopped basil and season with salt and pepper to taste.
- Toss the cooked pasta with the creamy sauce, adding reserved cooking liquid as needed for desired consistency. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 85mg