Chicken Pasta (Print Version)
Ingredients:
01 -
16 ounces boneless, skinless chicken (cut into 1-inch pieces).
02 -
12 ounces penne pasta (uncooked).
03 -
1 teaspoon kosher salt.
04 -
½ teaspoon ground black pepper.
05 -
2 tablespoons olive oil.
06 -
2 tablespoons unsalted butter.
07 -
4 cloves garlic (minced).
08 -
3 tablespoons all-purpose flour.
09 -
2 cups chicken broth.
10 -
1 cup heavy cream.
11 -
1 cup grated parmesan cheese.
12 -
½ teaspoon paprika.
13 -
1 teaspoon dried Italian seasoning.
14 -
½ cup sun-dried tomatoes (drained and chopped).
15 -
1 cup baby spinach (optional).
16 -
Fresh basil (for garnish, if desired).
Instructions:
01 -
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside. Season the chicken pieces with kosher salt and ground black pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 7 - 9 minutes. Remove the chicken from the skillet and set aside.
02 -
In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the all-purpose flour and cook for another minute to form a roux. Gradually whisk in the chicken broth, ensuring no lumps remain. Add the heavy cream and bring to a gentle simmer. Stir in the paprika, dried Italian seasoning, and grated parmesan cheese until melted and the sauce is smooth.
03 -
Add the cooked chicken back to the skillet. Stir in the sun-dried tomatoes. Simmer for 5 minutes until the sauce thickens and coats the chicken. Add the cooked penne pasta to the skillet and toss to coat with the sauce. Simmer for an additional 2 - 3 minutes to allow the flavors to meld together. Add the baby spinach (if using) and stir until slightly wilted. Garnish with fresh basil, if desired, and serve hot.