Description
A velvety American-Italian fusion pasta dish with seared chicken, sun-dried tomatoes, and a rich garlic-paprika sauce. Creamy, indulgent, and quick to make.
Ingredients
1 1/2 lbs boneless, skinless chicken breasts, diced
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp paprika
1 tsp Italian seasoning
8 oz penne pasta
1/2 cup butter
2/3 cup all-purpose flour
3 1/2 cups chicken broth
1 1/2 cups heavy cream
1 1/2 cups grated parmesan cheese
1 cup sun-dried tomatoes (oil-packed, drained)
2 tbsp fresh basil, chopped
Salt and black pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in a skillet over medium-high heat. Sauté garlic and paprika until fragrant. Add chicken; cook until golden browned
Transfer chicken and aromatics to a Dutch oven. Whisk in butter and flour, cooking for 1-2 minutes
Gradually stir in chicken broth, then add heavy cream and parmesan. Simmer until thickened
Add sun-dried tomatoes and basil. If using penne, cook pasta separately until al dente
Toss pasta with sauce and chicken, or layer in a casserole dish for 15-20 minutes in the oven
Season with salt and pepper
Notes
For vegan version: substitute butter with vegan alternative and omit parmesan
Sun-dried tomatoes add moisture, so drain thoroughly if using water-packed
Leftovers keep refrigerated for 3-4 days in an airtight container