Description
A creamy, flavorful chicken pasta with Parmesan, sun-dried tomatoes, and Italian herbs that comes together in under an hour — perfect for an easy weeknight dinner.
Ingredients
1 tbsp olive oil
1.5 lb boneless, skinless chicken cut into 1-inch pieces
0.5 tsp salt
0.25 tsp black pepper
10 oz penne pasta (or other short pasta like rigatoni, fusilli, or farfalle)
3 tbsp butter
2 tsp minced garlic
3 tbsp all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup drained sun-dried tomatoes (preferably oil-packed)
2 tsp dried Italian seasoning
1 tsp paprika
Fresh basil leaves for garnish
Instructions
1. Boil salted water in a large pot, cook pasta until al dente, then drain and set aside.
2. Season chicken with salt and pepper, then sear in olive oil over medium-high heat until cooked through; remove from pan.
3. Melt butter in the same pan, sauté garlic briefly, then stir in flour to create a paste.
4. Slowly whisk in chicken broth, then add heavy cream and Parmesan; stir until sauce is smooth.
5. Mix in sun-dried tomatoes, Italian seasoning, and paprika; let simmer until sauce thickens.
6. Return chicken and pasta to the pan, stirring to coat with sauce.
7. Adjust seasoning if needed, remove from heat, and garnish with basil before serving.
Notes
Any short pasta works well, though penne is ideal for holding sauce.
Chicken thighs can be used instead of breasts for a juicier result.
Save some pasta water to thin the sauce if needed.
Top with extra Parmesan or basil for added flavor.
Do not boil the sauce after adding cheese to avoid curdling.
Nutrition
- Serving Size: 1 bowl
- Calories: 500–700
- Sugar: 5g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg