Ingredients
Scale
- 8 ounces uncooked pasta
- 2 tablespoons butter
- 0.5 tablespoon flour
- 3–4 cloves garlic (minced)
- 1 tablespoon tomato paste
- 1/3 cup chicken broth
- 1 cup heavy cream
- 1/3 cup sun-dried tomatoes
- 0.5 teaspoon dried oregano
- 0.25 teaspoon crushed red pepper flakes
- 2 cups chopped cooked chicken
- 1/3 cup freshly grated parmesan cheese (plus extra for topping)
- Fresh basil (torn or chopped)
Instructions
- Boil pasta according to package instructions until al dente. Drain and set aside.
- Melt butter in a large skillet over medium heat. Add flour and stir until golden.
- Incorporate minced garlic, cooking for about 30 seconds; then add tomato paste and cook for another minute.
- Pour in chicken broth, simmering for 2-3 minutes until slightly reduced.
- Reduce heat and add heavy cream, sun-dried tomatoes, oregano, and red pepper flakes; simmer gently for about 5-7 minutes until thickened.
- Stir in shredded chicken and parmesan cheese until heated through.
- Mix in torn basil before adding the drained pasta to the sauce mixture; toss to coat well.
- If needed, adjust consistency with reserved pasta water.
- Serve immediately with extra parmesan cheese and fresh basil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pressure Cooker
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (270g)
- Calories: 550
- Sugar: 4g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg