Tender Chicken Penne Pasta (Print Format)
Penne pasta and tender chicken in a creamy parmesan sauce with sun-dried tomatoes and Italian seasoning.
# Ingredients:
→ 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 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 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:
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 seasoned chicken and cook for 6 to 8 minutes until fully cooked with no pink remaining. Remove chicken and set aside.
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 for 1 to 2 minutes, stirring constantly to form a roux.
05 -
Gradually whisk in chicken broth, heavy cream, and Parmesan cheese until sauce is smooth. Stir in sun-dried tomatoes, paprika, and Italian seasoning. Adjust seasoning with salt and pepper as needed. Simmer for a few minutes until slightly thickened.
06 -
Return cooked chicken and drained pasta to the skillet. Toss gently to coat evenly in the sauce. Garnish with chopped fresh basil and additional Parmesan cheese if desired. Serve immediately.
# Tips:
01 -
For enhanced flavor, use oil-packed sun-dried tomatoes and drain thoroughly before adding. If the sauce thickens excessively, loosen with a splash of reserved pasta water or additional chicken broth. Store leftovers in an airtight container refrigerated for up to 3 days. Reheat gently on the stovetop with a small amount of broth or cream to restore creaminess.