Description
A rich, one-pot Tuscan-inspired dish with tender chicken, al dente pasta, and a luscious garlic-sun-dried tomato cream sauce. Perfect for busy weeknights with minimal cleanup.
Ingredients
1.5 pounds boneless, skinless chicken thighs
12 ounces penne pasta
4 cups chicken broth
1 cup heavy cream
3/4 cup sun-dried tomatoes (oil-packed)
3 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 cup chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper.
Sear chicken 5-6 minutes per side until golden. Remove and set aside.
In the same skillet, sauté garlic and sun-dried tomatoes for 2 minutes.
Add chicken broth and bring to a simmer. Stir in heavy cream, Parmesan, and Italian seasoning.
Add pasta to the skillet and stir to coat. Return chicken to the skillet.
Cover and simmer 5-7 minutes until pasta is tender and sauce thickens.
Garnish with parsley before serving.
Notes
Use halal-certified chicken if required. Add spinach or broccoli during the simmer for extra veggies.
Substitute 2 cups vegetable broth for a meat-free option. Allowing sauce to rest 5 minutes before serving prevents overflow.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg