Ingredients
Equipment
Method
- Cook the 10 ounces penne pasta according to package directions. Drain the pasta and set it aside.
- Cut 1.5 pounds boneless skinless chicken into 1-inch pieces and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes until the chicken is cooked through.
- Transfer the cooked chicken to a plate and set it aside while you make the sauce.
- Return to the same skillet and add 3 tablespoons butter. Once melted, sauté the minced 2 teaspoons garlic for 30 seconds until fragrant.
- Add 3 tablespoons flour and stir to make a paste.
- Whisk in 2 cups chicken broth, 1 cup heavy cream, and 1 cup grated parmesan cheese.
- Stir in the drained 1 cup sun-dried tomatoes, 1 teaspoon paprika, and 2 teaspoons dried Italian seasoning. Add more salt and pepper if needed.
- Simmer the sauce for a few minutes until it thickens.
- Return the chicken to the skillet along with the cooked pasta. Stir to coat the chicken and pasta in the sauce.
- Garnish with chopped fresh basil leaves and additional parmesan cheese before serving.
Nutrition
Notes
This dish is about creating moments around the table. The combination of garlic, cheese, and herbs creates a flavor that works well for family meals.