Ingredients

1 tbsp olive oil

1.5 lb boneless skinless chicken, pounded to even thickness

0.5 tsp salt

0.25 tsp pepper

10 oz penne pasta

1 cup drained sun-dried tomatoes (oil-packed for best flavor)

3 tbsp butter (Kerrygold recommended for richness)

2 cups chicken broth

2 tsp dried Italian seasoning

1 cup grated Parmesan cheese

1 tsp paprika

1 cup heavy cream (room temperature)

3 tbsp flour

2 tsp minced garlic (fresh preferred)

fresh basil (torn just before serving)

Instructions

Step 1: Boil the penne pasta in a large pot of salted water according to package instructions until al dente. Drain the pasta and set it aside while you prepare the chicken and sauce.

Step 2: Cut the chicken into 1-inch bite-sized pieces and season them with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken pieces and cook for 6–8 minutes until they are no longer pink and cooked through. Transfer the cooked chicken to a plate and set aside.

Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour to make a paste.

Step 4: Gradually whisk in the chicken broth, then add the heavy cream and grated Parmesan cheese, stirring until smooth.

Step 5: Stir in the drained sun-dried tomatoes, paprika, and Italian seasoning. Let the sauce simmer for a few minutes until it thickens.

Step 6: Add the cooked chicken and drained pasta to the sauce in the skillet. Stir everything together to coat the chicken and pasta well in the creamy sauce. Taste and season with additional salt and pepper if needed.

Step 7: Garnish the finished dish with torn fresh basil leaves and, if desired, a sprinkle of additional Parmesan cheese just before serving.

Tips & Variations

Use oil-packed sun-dried tomatoes for richer flavor and better texture in the sauce.

Substitute penne pasta with rigatoni or fusilli for a different texture.

Fresh garlic is preferred for the best flavor, but garlic powder can be used in a pinch.

For a lighter version, swap heavy cream with half-and-half, but the sauce will be less rich.

Adding a pinch of red pepper flakes to the sauce can give a subtle heat if you like a little spice.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and cook the chicken in advance. Keep the pasta separate until just before serving to avoid it becoming mushy. Reheat everything together gently before serving.