Creamy Chicken Penne Pasta (Printer-Friendly)

Tender chicken and penne tossed in a luscious parmesan sauce with sun-dried tomatoes and subtle Italian seasoning.

# What You’ll Need:

→ Chicken & Pasta

01 - 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
02 - 10 ounces penne pasta
03 - 0.5 teaspoon salt
04 - 0.25 teaspoon black pepper
05 - 1 tablespoon extra virgin olive oil

→ Sauce

06 - 3 tablespoons unsalted butter
07 - 2 teaspoons minced garlic
08 - 3 tablespoons all-purpose flour
09 - 2 cups chicken broth
10 - 1 cup heavy cream
11 - 1 cup grated Parmesan cheese
12 - 1 cup oil-packed sun-dried tomatoes, drained
13 - 1 teaspoon paprika
14 - 2 teaspoons dried Italian seasoning
15 - Salt and black pepper, to taste

→ Garnish

16 - Fresh basil, chopped
17 - Additional Parmesan cheese (optional)

# Steps to Make This:

01 - Prepare penne pasta according to package directions until al dente. Drain and set aside.
02 - Season chicken pieces evenly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes until no pink remains. Remove the chicken and keep warm.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in flour and cook while stirring constantly for 1 to 2 minutes to form a roux.
05 - Gradually whisk in chicken broth, heavy cream, and Parmesan cheese until smooth. Stir in drained sun-dried tomatoes, paprika, and Italian seasoning. Season with salt and black pepper as needed. Simmer gently for 3 to 5 minutes until slightly thickened.
06 - Return cooked chicken and pasta to the skillet. Toss gently to coat thoroughly in the sauce. Warm over medium-low heat for 1 to 2 minutes.
07 - Sprinkle chopped fresh basil and additional Parmesan cheese if desired. Serve immediately.

# Additional Notes:

01 - Use oil-packed sun-dried tomatoes drained well for optimal flavor and texture.
02 - If the sauce thickens too much, loosen with reserved pasta water or additional broth.
03 - Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop with a splash of broth or cream.

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