Ingredients
Scale
- 1 tbsp olive oil
- 1.5 lb boneless skinless chicken
- 10 oz penne pasta
- 1 cup sun-dried tomatoes (drained)
- 3 tbsp butter
- 2 cups chicken broth
- 2 tsp dried Italian seasoning
- 1 cup grated Parmesan cheese
- 1 tsp paprika
- 1 cup heavy cream
- 3 tbsp flour
- 2 tsp minced garlic
- Fresh basil for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper; cook until golden brown (about 6-7 minutes each side). Remove and set aside.
- Cook penne pasta in boiling water until al dente; drain.
- In the same skillet, melt butter and sauté minced garlic until fragrant. Add sun-dried tomatoes, chicken broth, Italian seasoning, paprika, and flour; whisk together.
- Simmer before stirring in heavy cream and Parmesan cheese until smooth.
- Slice the chicken and mix it back into the skillet along with the cooked pasta; toss to coat evenly. Garnish with torn fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 680
- Sugar: 4g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg