Description
A creamy, cheesy pasta with tender chicken and a flavorful broth—it’s guaranteed to make you fall in love!
Ingredients
Scale
- 1 pound chicken breasts, sliced thin
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- ¼ cup julienne sun-dried tomatoes in oil, drained
- ½ teaspoon Italian seasoning (no salt added)
- 8 oz penne (uncooked)
- 1 cup Parmesan cheese, freshly shredded
- Fresh basil
- Kosher salt
- Freshly ground black pepper
Instructions
- Pat chicken breasts dry, season with salt and pepper, and dredge in flour.
- Heat olive oil over medium-high heat and brown chicken on both sides. Remove from pan.
- Reduce heat to medium, add butter, garlic, and red pepper flakes. Sauté for 1-2 minutes.
- Add chicken broth, heavy cream, sun-dried tomatoes, Italian seasoning, salt, and pepper. Stir to combine and scrape up browned bits.
- Stir in uncooked penne and top with chicken. Cover and reduce heat to medium-low. Cook for 20 minutes, or until pasta is tender and chicken reaches 165°F.
- Remove chicken, stir in Parmesan and basil, then slice or dice chicken and stir into pasta. Serve.
Notes
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 4