Tender Chicken Penne Pasta (Ready-to-Print Version)
Penne pasta and tender chicken in a creamy parmesan sauce with sun-dried tomatoes and 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 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)
# Step-by-Step Guide:
01 -
Prepare penne pasta according to package directions until al dente. Drain and set aside.
02 -
Evenly season chicken pieces with salt and black pepper.
03 -
Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook 6 to 8 minutes until no longer pink. Remove and set aside.
04 -
In the same skillet, melt butter over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Stir in flour and cook 1 to 2 minutes to form a roux.
05 -
Gradually whisk in chicken broth, heavy cream, and Parmesan cheese until smooth. Stir in sun-dried tomatoes, paprika, and Italian seasoning. Season with salt and pepper. Simmer until sauce slightly thickens.
06 -
Return cooked chicken and drained pasta to skillet. Toss gently to coat with sauce. Garnish with chopped fresh basil and optional Parmesan. Serve immediately.
# Handy Tips:
01 -
Use oil-packed sun-dried tomatoes drained thoroughly for enhanced flavor. If sauce thickens too much, loosen with reserved pasta water or additional broth. Store leftovers refrigerated up to 3 days. Reheat gently with a splash of broth or cream to restore creaminess.