Description
A creamy, comforting one-pot pasta dish with tender chicken, sun-dried tomatoes, and a rich parmesan cream sauce that comes together quickly and easily for a weeknight dinner or a special occasion.
Ingredients
- 2 boneless skinless chicken breasts
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 12 oz penne pasta (or any short pasta)
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- Salt and black pepper, to taste
- 2 tbsp fresh basil, chopped, for garnish
Instructions
- Season chicken breasts with salt, black pepper, and Italian seasoning.
- Heat olive oil in a large pot or deep skillet. Sear chicken on both sides until golden brown, then remove and set aside.
- In the same pot, sauté garlic and sun-dried tomatoes until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine, and bring to a simmer.
- Add uncooked pasta directly to the pot and stir. Cook until pasta is tender, about 12–15 minutes.
- Stir in Parmesan cheese until the sauce becomes creamy.
- Slice the cooked chicken and return it to the pot. Simmer for 2–3 minutes.
- Garnish with fresh basil and serve hot.
Notes
- Use chicken thighs instead of breasts for extra juiciness.
- For a lighter version, substitute half-and-half for heavy cream.
- Swap penne with rigatoni, rotini, or fusilli.
- Add extra red pepper flakes for more heat.
- Leftovers can be stored in the fridge for up to 3 days; add a splash of broth when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg
