Ingredients
Scale
- 1 lb chicken breast, cut into 1-inch cubes
- 1 lb penne pasta (dry)
- 1/2 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 cup heavy cream
- 4 cups chicken broth
- 1 cup parmesan cheese, freshly grated
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Step 1: Sear the Chicken
Heat the olive oil in a large pot or deep skillet over medium-high heat. Season the cubed chicken breast with salt and pepper. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. You don’t need to cook it all the way through yet, as it will finish simmering with the pasta. - Step 2: Sauté the Aromatics
Lower the heat to medium. Add the minced garlic, chopped sun-dried tomatoes, dried oregano, and red pepper flakes to the pot with the chicken. Stir constantly for about 1 minute until the garlic is fragrant and the tomatoes release their oils. - Step 3: Add Liquid and Pasta
Pour in the chicken broth and add the dry penne pasta. Use a wooden spoon to scrape any browned bits off the bottom of the pot—this is where the flavor lives! Bring the mixture to a gentle boil, then reduce the heat to a simmer. - Step 4: Simmer the Pasta
Cover the pot and let it cook for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Be sure to stir occasionally to prevent the pasta from sticking to the bottom. - Step 5: Create the Creamy Sauce
Remove the lid and stir in the heavy cream and grated parmesan cheese. Continue to stir over low heat for another 2-3 minutes until the cheese is melted and the sauce has thickened into a creamy consistency. - Step 6: Garnish and Serve
Taste the pasta and add more salt or pepper if needed. Remove from heat and garnish with fresh basil leaves. Serve immediately while hot and creamy.
- Cook Time: 30 minutes
- Diet: Gluten-Free (option), Dairy-Free (option)