Ingredients
Chicken and Pasta
- 1 ½ pounds boneless skinless chicken, cut into 1-inch pieces
- 10 ounces penne pasta
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
Sauce
- 3 tablespoons butter
- 2 teaspoons garlic, minced
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1 cup sun-dried tomatoes, drained
- 1 teaspoon paprika
- 2 teaspoons dried Italian seasoning
Garnish
- Fresh basil leaves
Instructions
- Cook Pasta: Boil water in a large pot, add salt, and cook the penne pasta until al dente. Drain and set aside.
- Cook Chicken: In a large skillet, heat olive oil over medium heat. Season chicken pieces with salt and pepper, then cook until golden and fully cooked through. Remove chicken from the skillet and set aside.
- Sauté Garlic: In the same pan, melt the butter and sauté the minced garlic for about 1 minute until fragrant but not browned.
- Make Roux: Sprinkle the flour into the skillet and stir constantly for 1–2 minutes to create a roux, which will thicken the sauce.
- Add Liquids: Slowly whisk in the chicken broth and heavy cream until the mixture is smooth and begins to bubble, forming a creamy base.
- Flavor Sauce: Stir in grated parmesan cheese, sun-dried tomatoes, paprika, and dried Italian seasoning. Let the sauce simmer for 3–4 minutes until it thickens and becomes creamy.
- Combine Ingredients: Return the cooked chicken to the pan, then add the cooked pasta. Toss everything together thoroughly to coat the pasta and chicken with the rich sauce.
- Garnish and Serve: Garnish with fresh basil leaves for a burst of color and flavor. Serve the dish warm.
Notes
- For best results, cook the pasta just until al dente to prevent it from becoming mushy when mixed with the sauce.
- You can substitute sun-dried tomatoes with cherry tomatoes for a fresher taste, but reduce simmering time accordingly.
- If the sauce is too thick, add a little more chicken broth or cream to reach desired consistency.
- Freshly grated parmesan cheese yields better flavor than pre-grated varieties.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on stovetop or microwave with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
