Ingredients
- Chicken breasts: 1.5 pounds, boneless and skinless, cut into bite-sized pieces
- Olive oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Chicken broth: 1 cup
- Heavy cream: 1 cup
- Sun-dried tomatoes: 1/2 cup, oil-packed, drained and chopped
- Parmesan cheese: 1/2 cup, grated
- Dried Italian seasoning: 1 tablespoon
- Penne pasta: 1 pound
Instructions
- Step 1: Cook pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Step 2: While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
- Step 3: Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Step 4: Pour in chicken broth and bring to a simmer. Then, stir in heavy cream, sun-dried tomatoes, Italian seasoning, and Parmesan cheese. Simmer for 5 minutes, allowing the sauce to thicken slightly.
- Step 5: Add the cooked and drained pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Step 6: Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of milk or cream if needed to loosen the sauce.
- Serve this decadent pasta with a simple side salad to balance the richness.
- Don't skip the reserved pasta water; it's your secret weapon for achieving a perfectly creamy sauce that clings to every piece of pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American