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 and set aside.

Step 2: Cut the chicken into 1-inch bite-sized pieces and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes until no longer pink and cooked through. Remove chicken 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 form a paste. Gradually whisk in the chicken broth, then add the heavy cream and grated Parmesan cheese, stirring until smooth.

Step 4: Stir in the drained sun-dried tomatoes, paprika, and Italian seasoning. Let the sauce simmer for a few minutes until it thickens.

Step 5: Add the cooked chicken and drained pasta to the sauce. Stir well to coat everything evenly. Taste and adjust seasoning with salt and pepper if needed.

Step 6: Garnish the finished dish with torn fresh basil leaves and optional additional Parmesan cheese just before serving.

Tips & Variations

Use Kerrygold butter for extra richness and flavor in the sauce.

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

For a spicy kick, add a pinch of red pepper flakes to the sauce while simmering.

To make it gluten-free, use gluten-free flour and pasta alternatives.

Fresh garlic works best, but you can substitute with 1 tsp garlic powder if needed.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be used for a juicier result. Adjust cooking time to ensure they’re fully cooked.

Is this recipe freezer-friendly?

While you can freeze the cooked chicken and pasta, the cream-based sauce may change texture after freezing. It’s best to freeze components separately and combine fresh when reheating.