Ingredients

• 1 ½ pounds boneless skinless chicken, cut into 1-inch pieces
• 10 ounces penne pasta
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon olive oil

• 3 tablespoons butter
• 2 teaspoons garlic, minced
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup parmesan cheese, grated
• 1 cup sun-dried tomatoes, drained
• 1 teaspoon paprika
• 2 teaspoons dried Italian seasoning
• Fresh basil for garnish

Instructions

Chicken Pasta

1. Cook the 10 ounces penne pasta according to the package directions. Drain and set aside while the chicken and sauce are prepared.
2. Season the 1 ½ pounds boneless skinless chicken pieces with ½ teaspoon salt and ¼ teaspoon pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until fully cooked and no longer pink.
4. Remove the chicken from the skillet and set it aside on a plate.

Sauce

1. In the same skillet, add 3 tablespoons butter. Once melted, add the 2 teaspoons minced garlic and cook for about 30 seconds, just until fragrant. Stir in the 3 tablespoons flour to form a smooth paste.
2. Gradually whisk in the 2 cups chicken broth, 1 cup heavy cream, and 1 cup grated parmesan cheese until well combined.
3. Add the drained 1 cup sun-dried tomatoes, 1 teaspoon paprika, and 2 teaspoons dried Italian seasoning. Taste and adjust with additional salt and pepper if needed.
4. Let the sauce simmer for a few minutes, allowing it to thicken slightly.
5. Return the cooked chicken to the skillet along with the prepared pasta. Stir until everything is evenly coated in the sauce.
6. Finish with chopped fresh basil and extra parmesan cheese before serving.