Description
Creamy Sun-Dried Tomato Chicken Penne
Ingredients
12 oz penne pasta
2 tbsp olive oil
1 lb chicken breast, cut into strips
1 tsp Italian seasoning
Salt and pepper to taste
3 cloves garlic, minced
1/3 cup sun-dried tomatoes, sliced
1 cup heavy cream
1/2 cup chicken broth
1/3 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Directions
Cook the pasta: Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Cook the chicken: Season chicken strips with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium heat. Sear chicken for 4-5 minutes per side until golden and cooked through. Remove and set aside.
Sauté the garlic and tomatoes: In the same skillet, add a little more olive oil if needed. Sauté garlic for 1 minute until fragrant, then stir in sun-dried tomatoes.
Make the creamy sauce: Lower the heat and add heavy cream, chicken broth, and Parmesan cheese. Stir until smooth and let simmer for 3-4 minutes.
Combine everything: Add the cooked pasta and chicken back into the skillet. Toss to coat, adding reserved pasta water a little at a time if the sauce needs thinning.
Serve: Garnish with fresh parsley and serve warm. Enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~520 kcal per serving
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