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Ingredients:
12 oz penne pasta
2 tablespoons olive oil
1 pound chicken breast, cut into bite-sized pieces
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
⅓ cup sun-dried tomatoes, chopped
¼ cup fresh basil, chopped
Directions:
Cook the penne pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chicken, season with garlic powder, onion powder, paprika, salt, and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, lower the heat and add the heavy cream and chicken broth. Stir to combine, scraping up any browned bits from the chicken.
Bring the sauce to a gentle simmer, then add the Parmesan cheese, stirring until smooth and creamy.
Add the sun-dried tomatoes and basil to the sauce, and simmer for 2-3 minutes.
Return the cooked chicken to the skillet and stir to coat with the sauce.
Add the cooked penne pasta and toss to combine, ensuring the pasta is evenly coated.
Serve immediately, garnished with additional Parmesan and fresh basil if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: 4 servings