Creamy Sun-Dried Tomato Chicken Penne

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups heavy cream
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tsp dried basil
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup chicken broth
• 2 tbsp unsalted butter
• Fresh basil for garnish

Steps

1. 1 Cook penne according to package instructions until al dente; drain and set aside.
2. 2 Season chicken with salt and pepper.
3. 3 Heat olive oil in a large skillet over medium heat; cook chicken until golden brown, then remove and set aside.
4. 4 In the same skillet, add garlic and sauté for 1 minute.
5. 5 Pour in heavy cream, sun-dried tomatoes, dried basil, and chicken broth; simmer for 5 minutes.
6. 6 Stir in Parmesan cheese and butter until smooth.
7. 7 Add cooked penne and chicken to the sauce; toss to combine.
8. 8 Serve immediately, garnished with fresh basil.

Equipment

• Large pot for pasta
• Large skillet
• Wooden spoon

Variations

• Add sautéed spinach or mushrooms for extra veggies.
• Substitute chicken with shrimp for a seafood twist.

Substitutions

• Use gluten-free penne for a gluten-free option.
• Substitute sun-dried tomatoes with roasted red peppers for a different flavor.

Pairings

• A glass of Pinot Noir complements the dish nicely.
• A crisp white wine like Pinot Grigio also works well.

Nutrition

Tips

• For extra flavor, toast the sun-dried tomatoes in a dry pan for a minute before adding them to the sauce.
• Use whole milk if you prefer a lighter sauce, though it won't be as rich.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.

Freezing: Freezes well for up to 2 months; thaw overnight in the fridge and reheat with a splash of milk to restore creaminess.

Serving Suggestions

• Pairs wonderfully with a side Caesar salad.
• Serve with warm crusty bread to mop up the saucy goodness.

FAQ