Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon Italian seasoning
Kosher salt, to taste
Black pepper, to taste
8 ounces penne pasta (preferably with ridges)
2 tablespoons extra virgin olive oil
1/2 cup heavy cream
1/4 cup parmesan cheese, plus more for serving
1/4 cup sun-dried tomatoes, drained if packed in oil
1/2 cup basil pesto (homemade or store-bought)
1/2 to 1 teaspoon red pepper flakes (optional)
Handful of torn basil leaves, for garnish
Instructions
- Season chicken with Italian seasoning, kosher salt, and black pepper. Toss to coat.
- Bring a medium pot of salted water to a boil. Cook pasta until al dente, about 8–9 minutes. Reserve 1 cup of pasta water, then drain.
- In a large non-stick skillet, heat olive oil over medium-high heat. Add chicken and cook, tossing occasionally, until golden brown and cooked through, 7–8 minutes.
- Lower the heat and stir in cooked pasta, heavy cream, parmesan, and sun-dried tomatoes. Mix until well combined. If sauce looks dry, add reserved pasta water a few tablespoons at a time until creamy.
- Remove from heat and stir in basil pesto. Garnish with extra parmesan, red pepper flakes, and torn basil leaves. Serve warm.
Notes
- For extra creaminess, stir vigorously when combining pasta and sauce to help release starches.
- Use freshly grated parmesan for the best flavor.
- You can substitute chicken with shrimp or grilled vegetables for variation.
- Whole milk with a bit of butter can replace heavy cream in a pinch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 444.6
- Sugar: 4g
- Sodium: 363.1mg
- Fat: 23.3g
- Saturated Fat: 7.8g
- Unsaturated Fat: 7.6g
- Trans Fat: 0.01g
- Carbohydrates: 33.4g
- Fiber: 2.3g
- Protein: 24.7g
- Cholesterol: 75.3mg
