Description
Creamy Chicken Penne with Sun-Dried Tomatoes
Caption: A rich and comforting pasta dish with tender chicken, creamy Parmesan sauce, and bursts of flavor from sun-dried tomatoes!
Ingredients:
For the pasta:
8 oz penne pasta
1 tbsp olive oil
For the chicken and sauce:
2 chicken breasts, cut into strips
2 tbsp olive oil
2 garlic cloves, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, chopped
1/2 tsp dried Italian herbs
Salt and black pepper to taste
For garnish:
Fresh sage leaves
Freshly ground black pepper
Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Cook the chicken:
Heat olive oil in a skillet over medium heat. Season chicken strips with salt and pepper, and cook for 4-5 minutes until golden and fully cooked. Remove from the skillet and set aside.
Prepare the sauce:
In the same skillet, sauté minced garlic until fragrant. Add heavy cream, Parmesan cheese, Italian herbs, and a pinch of salt and pepper. Stir until the cheese is melted and the sauce is smooth.
Add sun-dried tomatoes and chicken:
Stir in the sun-dried tomatoes and cooked chicken strips. Let simmer for 2-3 minutes to combine the flavors.
Combine with pasta:
Add the cooked penne to the skillet, tossing to coat in the creamy sauce. Use reserved pasta water to adjust the consistency if needed.
Garnish and serve:
Transfer to a serving dish, garnish with fresh sage leaves and a sprinkle of black pepper. Serve immediately and enjoy!
This creamy chicken penne is the ultimate comfort food, combining rich flavors with simple ingredients for a satisfying meal.
Step-by-Step Guide
1. Prep Everything First: Chop the sun-dried tomatoes, mince the garlic, grate the Parmesan, and cut the chicken into even strips. This ensures a smooth cooking process.
2. Cook Pasta to Perfection: Heavily salt your boiling water. Cook the penne until just al dente (slightly firm to the bite). Drain, but crucially, SAVE at least 1/2 cup of the starchy pasta water before you do.
3. Sear the Chicken: Pat chicken strips dry with a paper towel before seasoning. This promotes a golden sear. Cook in a single, uncrowded layer in the hot skillet. Remove when cooked through.
4. Build the Sauce: In the same skillet, sauté garlic for only 30 seconds until fragrant to avoid burning. Reduce heat to medium-low before adding cream and Parmesan. Stir constantly until the cheese melts into a smooth sauce.
5. Combine and Finish: Add the chicken, tomatoes, and pasta to the sauce. Toss everything together, adding splashes of the reserved pasta water to loosen the sauce and help it cling to the pasta.
Serving Suggestions
This rich pasta pairs beautifully with simple, fresh sides. Serve it with a crisp arugula salad dressed in lemon vinaigrette to cut through the creaminess. For a vegetable side, roasted asparagus or steamed green beans are excellent choices. To complete the Italian bistro experience, offer warm, crusty bread for soaking up any extra sauce.
How-to Summary
Boil salted water and cook penne, reserving pasta water. Sear seasoned chicken strips in a skillet and set aside. In the same pan, make a creamy sauce by sautéing garlic, then simmering heavy cream and Parmesan. Add chopped sun-dried tomatoes and cooked chicken back to the sauce. Toss with the drained pasta, using reserved water to adjust consistency. Garnish with fresh sage and black pepper.
Frequently Asked Questions
Can I use milk instead of heavy cream? No, milk will curdle and not create a thick, luxurious sauce. For a lighter option, use half-and-half, but the sauce will be thinner.
My sauce is too thick. How do I fix it? This is what the reserved pasta water is for! Add it a few tablespoons at a time while tossing the pasta until your desired consistency is reached.
Can I use pre-cooked or rotisserie chicken? Absolutely. Add shredded cooked chicken to the sauce just to warm through, avoiding overcooking.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or water to revive the sauce.
What can I substitute for sun-dried tomatoes? Try well-drained artichoke hearts, roasted red peppers, or a tablespoon of tomato paste for a different savory depth.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta ruins the dish. Cook only to al dente, as it will soften slightly when combined with the hot sauce.
- Skipping the Pasta Water: The starchy water is key for creating a silky, emulsified sauce that coats each noodle.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that can make your sauce grainy. Always grate fresh Parmesan from a block.
- High Heat for the Sauce: Adding cheese to boiling cream can cause separation. Keep the heat at a gentle simmer when making the sauce.
Conclusion
This Creamy Chicken Penne with Sun-Dried Tomatoes is a restaurant-quality meal achievable in your own kitchen. By following the detailed steps and avoiding common pitfalls, you’ll master a reliably delicious, comforting dish. The balance of rich Parmesan cream, savory chicken, and the tangy punch of sun-dried tomatoes creates a truly satisfying pasta experience perfect for any weeknight or special occasion.