Description
A comforting Italian-American pasta dish with tender chicken, smoky sun-dried tomatoes, and a rich parmesan-cream sauce. Quick and family-friendly, this 30-minute recipe uses simple ingredients like heavy cream, butter, and fresh herbs for a lighter take on a classic.
Ingredients
1 1/2 pounds boneless skinless chicken, cut into 1-inch pieces
10 ounces penne pasta
10 sun-dried tomatoes, oil-packed, chopped
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons butter
1/2 cup heavy cream
1 cup grated parmesan cheese
1 tablespoon Italian seasoning
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Instructions
Cook penne pasta in salted boiling water until al dente (8-10 minutes). Reserve 1/2 cup pasta water before draining.
In a skillet, melt 1 tablespoon butter. Add chicken and cook 5-7 minutes until golden. Remove and season.
Melt remaining butter in the skillet. Add onions and garlic; sauté 2-3 minutes until tender.
Add sun-dried tomatoes, Italian seasoning, and smoked paprika. Cook 1-2 minutes until fragrant.
Pour in heavy cream and 1/2 cup pasta water. Simmer 2-3 minutes to thicken slightly.
Return chicken to the skillet. Add pasta and 1/2 cup parmesan. Toss to coat and combine.
Finish with black pepper and remaining parmesan before serving.
Notes
Chill chicken pieces in fridge before cooking to prevent drying out.
Substitute chicken with shrimp (1 lb peeled and deveined) or tofu (1 block cubed) for a vegetarian version.
Use gluten-free pasta if needed. Store leftovers in airtight containers for 3-4 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.25 cups (80g pasta + chicken)
- Calories: 550
- Sugar: 2g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 19g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 150mg