Description
A creamy and dreamy pasta dish that combines succulent chicken, rich sauce, and Parmesan cheese, perfect for special occasions and busy weeknights.
Ingredients
- 1 lb boneless, skinless chicken breast, sliced or cubed
- Salt and pepper, to taste
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ cup sun-dried tomatoes, oil-packed, drained and chopped
- 1 tsp smoked paprika
- 1 tsp dried Italian seasoning
- ½ lb (8 oz) penne pasta
- Fresh basil, chopped (for garnish)
Instructions
- Season the sliced or cubed chicken breast with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the chicken until browned and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, melt 3 tablespoons of unsalted butter. Add the minced garlic and sauté for about 30 seconds. Sprinkle in 2 tablespoons of all-purpose flour and whisk constantly for 1–2 minutes.
- Slowly pour in 2 cups of low-sodium chicken broth, stirring continuously. Then, add 1 cup of heavy cream and whisk until the mixture thickens. Mix in ½ cup of freshly grated Parmesan cheese until melted.
- Stir in the chopped sun-dried tomatoes, 1 teaspoon of smoked paprika, and 1 teaspoon of dried Italian seasoning into the sauce. Let this simmer for a few minutes.
- Return the seared chicken to the skillet and simmer in the sauce. Cook ½ lb (8 oz) of penne pasta separately until al dente. Drain pasta and toss it into the skillet, mixing until well coated.
- Finish by topping with freshly chopped basil and serve immediately while hot and creamy.
Notes
Use fresh ingredients for the best flavor, and consider adding vegetables like spinach or mushrooms for a nutritional boost.
