Description
A delightful combination of tender chicken, creamy sauce, and savory flavors, perfect for any occasion.
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 and sear the chicken: Start by seasoning the chicken with salt and pepper. In a large skillet over medium-high heat, add olive oil. Sear the chicken until browned and cooked through, approximately 5–7 minutes, then remove and set aside.
- Make the roux: In the same skillet, melt the butter. Add minced garlic and sauté for about 30 seconds until fragrant. Sprinkle in the flour, whisking constantly for 1–2 minutes.
- Create the sauce: Gradually pour in the chicken broth and heavy cream, whisking to prevent lumps. Cook until the sauce thickens. Stir in parmesan and allow it to melt.
- Add flavor: Mix in the sun-dried tomatoes, smoked paprika, and Italian seasoning to enhance the dish’s complexity. Let this simmer for a few minutes.
- Combine everything: Return the chicken to the skillet to simmer in the sauce while you cook the penne pasta al dente. Drain the pasta and toss it into the sauce until well-coated.
- Garnish and serve: Finish by topping with fresh basil and serving immediately while hot and creamy.
Notes
For best results, ensure the chicken is well-seasoned and take care not to overcook the pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian