Creamy Chicken Parmesan Pasta (Printer-Friendly)
Tender chicken, creamy parmesan sauce, and sun-dried tomatoes embrace penne for a flavorful pasta that's ready fast.
# What You'll Need:
→ Pasta
01 -
12 ounces dry penne pasta
→ Chicken
02 -
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon freshly ground black pepper
05 -
1 tablespoon olive oil
→ Creamy Parmesan Sauce
06 -
2 tablespoons unsalted butter
07 -
3 cloves garlic, minced
08 -
2 tablespoons all-purpose flour
09 -
1 1/2 cups low-sodium chicken broth
10 -
1 cup heavy cream
11 -
3/4 cup grated parmesan cheese, plus more for serving
12 -
1/3 cup sun-dried tomatoes, chopped
13 -
1 teaspoon Italian seasoning
14 -
1/2 teaspoon sweet paprika
→ For Finishing
15 -
1/4 cup fresh basil leaves, thinly sliced
# Steps to Follow:
01 -
Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package instructions until al dente, typically 9 to 11 minutes. Reserve 1/2 cup pasta water, then drain the pasta.
02 -
Season chicken pieces with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in an even layer and cook undisturbed for 3 minutes. Flip and cook for an additional 3 to 5 minutes until cooked through. Transfer chicken to a clean plate.
03 -
Return the skillet to medium heat. Add butter and allow to melt. Add minced garlic and cook for 30 seconds until fragrant, without browning. Sprinkle in flour and stir constantly for 1 to 2 minutes to form a light golden roux.
04 -
Gradually whisk in chicken broth until smooth, followed by heavy cream in a slow stream. Bring to a gentle simmer. Add parmesan in batches, stirring to melt each addition before the next. Stir in sun-dried tomatoes, Italian seasoning, and paprika. Simmer 3 to 5 minutes, allowing the sauce to thicken.
05 -
Return the cooked chicken and drained pasta to the skillet. Gently fold everything together to coat evenly with the sauce. If the mixture is too thick, add a splash of reserved pasta water. Simmer for 2 minutes to meld flavors. Remove from heat, garnish with fresh basil and extra parmesan if desired.
# Extra Suggestions:
01 -
Sun-dried tomatoes provide concentrated tang that balances the richness of the cream and cheese.
02 -
Make ahead by preparing the chicken and sauce a day in advance, then combining with freshly cooked pasta before serving.
03 -
Always reserve some pasta water to adjust the final sauce consistency as needed.
04 -
Allow cream to reach room temperature before adding to hot pan; this prevents curdling.