Creamy Sun-Dried Tomato Chicken Pasta
Ingredients
2 cups penne pasta
1 pound boneless chicken breasts
1 tbsp olive oil
2 tbsp butter
1 tbsp minced garlic
1 tsp Italian seasoning
½ cup sun-dried tomatoes packed in oil (drained)
1 (14.5oz) can chicken broth
1½ cups heavy cream
½ cup grated parmesan cheese
salt & pepper to taste
Instructions
Cook and drain the penne pasta according to the package directions and set aside.
While the pasta is cooking, cut the chicken breasts into bite-size pieces and season with salt and pepper. Drizzle a large skillet with a tablespoon of olive oil and cook the chicken over medium heat for about 5 minutes or until cooked through. Remove the chicken from the pan and cover to keep warm.
In the same large skillet, melt 2 tbsps of butter over medium heat. Add a tablespoon or more of garlic and stir for 1 minute until fragrant.
Stir in ½ cup of drained sun-dried tomatoes and about 1 tsp of Italian seasoning; stir for an additional minute.
Pour in the can of chicken broth and bring to a high simmer.
Stir in 1½ cups of heavy cream and ½ cup parmesan cheese and cook for 3-4 minutes until the sauce is creamy and cheese is fully melted. Season to your liking with additional salt and pepper.
Toss in the sautéed chicken and cooked penne noodles until everything is creamy and well coated.