Creamy Chicken Pasta Skillet (Print Version)
# Ingredients:
01 -
2 tablespoons butter.
02 -
4 cloves garlic, minced.
03 -
¼ teaspoon crushed red pepper flakes.
04 -
1 cup heavy cream.
05 -
¼ cup julienned sun-dried tomatoes, drained of oil.
06 -
2 cups chicken broth, low in sodium.
07 -
¼ cup all-purpose flour.
08 -
Kosher salt.
09 -
Ground black pepper, freshly cracked.
10 -
8 oz of uncooked penne pasta.
11 -
1 cup Parmesan cheese, shredded fresh.
12 -
A handful of fresh basil leaves.
13 -
½ teaspoon Italian seasoning mix.
14 -
2 tablespoons olive oil.
15 -
1 pound of chicken breasts, cut thin.
# Instructions:
01 -
Dry off the chicken, season it simply with pepper and salt, then coat it in flour. Sear it in hot oil (medium-high heat), then take it out of the pan and hold onto it for later.
02 -
Melt the butter in the pan. Toss in the garlic and a pinch of red pepper. Let it cook briefly—1 or 2 minutes. Pour in the broth, cream, and tomatoes. Add seasonings. Stir everything up and scrape any browned bits from the pan bottom.
03 -
Throw in your penne and set the chicken on top. Cover the pot and let it simmer gently on medium-low heat for around 20 minutes, until the pasta softens and the chicken cooks through (165°F inside).
04 -
Take the chicken out to let it rest. Stir the Parmesan cheese and basil into the sauce. Slice up the chicken, mix it back in with the pasta, and dig in!
# Notes:
01 -
You only need one pot to make it, but it's still fancy enough for guests.
02 -
Always shred Parmesan fresh for the best results.
03 -
Pasta and chicken cook together, how easy is that?