Ingredients
Scale
- 1 ½ pounds boneless skinless chicken breasts (cut into 1-inch pieces)
- 10 ounces penne pasta
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 2 teaspoons garlic (minced)
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 cup sun-dried tomatoes (drained)
- 1 teaspoon paprika
- 2 teaspoons dried Italian seasoning
- Fresh basil (chopped)
- Additional parmesan cheese (optional)
Instructions
- Cook the penne pasta according to package instructions. Drain and set aside.
- Season the chicken pieces with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Cook the seasoned chicken for 6–8 minutes until fully cooked. Transfer to a plate and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in chicken broth, heavy cream, and parmesan cheese until smooth and creamy.
- Stir in sun-dried tomatoes, paprika, and Italian seasoning; season with salt and pepper to taste.
- Let the sauce simmer until slightly thickened.
- Return the chicken and cooked pasta to the skillet; toss until well coated in the sauce.
- Garnish with fresh basil and extra parmesan if desired before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 180mg