Ingredients

1 tbsp olive oil

1.5 lb boneless skinless chicken (pounded to even thickness)

0.5 tsp salt

0.25 tsp pepper

10 oz penne pasta

1 cup drained sun-dried tomatoes (oil-packed for best flavor)

3 tbsp butter (I use Kerrygold for richness)

2 cups chicken broth

2 tsp dried Italian seasoning

1 cup grated Parmesan cheese

1 tsp paprika

1 cup heavy cream (room temperature)

3 tbsp flour

2 tsp minced garlic (fresh preferred)

fresh basil (torn just before serving)

Instructions

Step 1: Boil the penne pasta in a large pot of salted water according to package instructions until al dente. Drain the pasta and set it aside while you prepare the chicken and sauce.

Step 2: Cut the chicken into 1-inch bite-sized pieces and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes until no longer pink and cooked through. Transfer the chicken to a plate and set aside.

Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in flour to make a paste. Gradually whisk in chicken broth, then add heavy cream and Parmesan cheese, stirring until smooth. Stir in sun-dried tomatoes, paprika, and Italian seasoning. Let the sauce simmer for a few minutes until it thickens.

Step 4: Add cooked chicken and drained pasta to the sauce in the skillet. Stir well to coat everything evenly. Taste and adjust seasoning with salt and pepper if needed.

Step 5: Garnish with torn fresh basil leaves and, if desired, sprinkle additional Parmesan cheese just before serving for a fresh burst of flavor and color.

Tips & Variations

Use oil-packed sun-dried tomatoes for richer flavor, or rehydrate dry ones in warm water before adding.

For a lighter version, substitute half-and-half for heavy cream.

Add a pinch of red pepper flakes for a subtle kick.

Fresh garlic always enhances the sauce’s flavor compared to pre-minced garlic.

Serve with a crisp green salad or steamed vegetables to balance the richness.

FAQs

Can I use a different type of pasta?

Yes, while penne works great for this dish, you can substitute with rotini, fusilli, or even fettuccine if you prefer. Just cook according to the package instructions until al dente.

What’s the best way to ensure the chicken stays tender?

Pounding the chicken to an even thickness helps it cook evenly and stay tender. Avoid overcooking by cooking just until no longer pink, about 6–8 minutes depending on size.