Description
This Creamy Chicken Penne Pasta is a delicious and hearty meal that combines tender chicken, creamy sauce, and flavorful spices.
Ingredients
Scale
- 2 medium chicken breasts (approx. 20 ounces)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Olive oil for drizzling
- 16 oz. penne pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, chopped (or sub 1 tsp onion powder)
- 4–6 cloves garlic, minced (or sub 1 tsp garlic powder)
- 1/4 teaspoon red pepper flakes
- 1/4 cup flour
- 2 tablespoons tomato paste
- 2 cups low-sodium chicken broth
- 2 cups half and half (or milk whisked with 1 TBS cornstarch, or evaporated milk mixed with 2 tsps cornstarch)
- 1 7-oz. jar sun-dried tomatoes, (OIL RESERVED), (rinsed, drained, and roughly chopped)
- 2 teaspoons chicken bouillon (powder, crushed cubes, or base)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup FRESHLY grated Parmesan cheese, packed (use micro grater)
- Fresh parsley or basil for garnish (optional)
Instructions
- Cook pasta in heavily salted water until al dente. Before draining the pasta, reserve one cup of the pasta water. Drain the pasta, toss with a drizzle of olive oil, and set aside.
- Slice the chicken through the equator to create four fillets. Cover the fillets with plastic wrap and gently pound to tenderize using a meat mallet or the side of a can.
- Whisk the Chicken Spices together. Pat the chicken dry with paper towels, lightly drizzle with olive oil, and pat the spices over both sides. Let the chicken rest while you prep the remaining ingredients.
- Heat 2 tablespoons of reserved oil from sun-dried tomatoes in a large braiser or Dutch oven over medium-high heat until hot. Cook the chicken for 4-5 minutes per side until golden and cooked to an internal temperature of 160°F. Transfer to a cutting board and rest for at least 5 minutes before chopping or slicing.
- Melt two tablespoons of butter in the chicken drippings over medium heat in the same skillet. Add the shallots and sauté for 3-4 minutes, until tender. Add the garlic and red pepper and cook for an additional 30 seconds. Add the tomato paste and flour, and cook while stirring for 1 minute.
- Reduce the heat to low, then slowly whisk in the chicken broth and half-and-half, stirring until smooth. Stir in the chopped sun-dried tomatoes, chicken bouillon, and spices. Increase the heat and simmer until thickened, stirring often.
- Reduce the heat to low and stir in the Parmesan cheese, a handful at a time, until it is melted.
- Stir in the pasta and chicken. If needed, add some of the reserved pasta water a little at a time to reach the desired consistency. Season with additional salt and pepper to taste. Garnish with fresh parsley and basil if desired.
Notes
- Feel free to adjust the amount of spices to your taste.
- This dish can be made with chicken thighs for a different flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg