Ingredients

Scale

1 pound Penne pasta
1.5 pounds Boneless, skinless chicken breasts
2 tablespoons Olive oil
4–5 cloves Garlic, minced
1 cup Sun-dried tomatoes, drained and chopped
1 cup Chicken broth
1 cup Heavy cream
4 ounces Cream cheese, softened
1 teaspoon Italian seasoning
1/2 teaspoon Red pepper flakes
Salt and black pepper to taste
Fresh parsley or basil, chopped for garnish
Parmesan cheese, grated for garnish

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Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1.5 cups of the starchy pasta water before draining and set it aside
Step 2: Pat the chicken breasts dry, slice them, and season with salt, black pepper, and half of the Italian seasoning. Heat olive oil over medium-high heat, sear the chicken until golden brown, then set it aside
Step 3: In the same skillet, sauté minced garlic for 1 minute, add sun-dried tomatoes and red pepper flakes, cooking for another 2 minutes
Step 4: Add chicken broth and bring to a simmer. Then, reduce heat and mix in heavy cream, remaining Italian seasoning, and cream cheese, whisking until smooth
Step 5: Combine the cooked chicken and drained pasta with the sauce, adjusting consistency with reserved pasta water as needed. Season to taste with salt and pepper
Step 6: Serve garnished with fresh herbs and Parmesan cheese

Notes

Always reserve pasta water for sauce consistency.

Pat chicken dry before cooking for a better sear.

Author: Quinto
Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Baking
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 bowl
Calories: 500 kcal
Sugar: 3 g
Sodium: 800 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 100 mg