Creamy Chicken Pasta Skillet (Print Version)
# Ingredients:
01 -
8 oz uncooked penne.
02 -
1 pound thinly sliced chicken breasts.
03 -
¼ cup flour (all-purpose).
04 -
2 tbsp olive oil.
05 -
2 tbsp butter.
06 -
¼ cup julienne sun-dried tomatoes, drained from oil.
07 -
4 minced garlic cloves.
08 -
2 cups low-sodium chicken stock.
09 -
1 cup heavy whipping cream.
10 -
¼ tsp crushed red chili flakes.
11 -
½ tsp Italian spice blend.
12 -
1 cup fresh Parmesan cheese, shredded finely.
13 -
Fresh basil leaves.
14 -
Coarse salt.
15 -
Freshly cracked black pepper.
# Instructions:
01 -
Dry the chicken, season with pepper and salt, and dust in flour. Cook in olive oil on medium-high until browned. Move it aside.
02 -
Melt butter in the pan. Toss in garlic and chili flakes, cooking for 1-2 minutes. Stir in cream, tomatoes, seasonings, and broth, scraping up stuck bits.
03 -
Stir pasta into the sauce, placing chicken on top. Cover and simmer on low-medium heat for roughly 20 minutes until pasta softens and chicken hits 165℉.
04 -
Set chicken aside. Mix in parmesan cheese and basil with the pasta. Slice the rested chicken, return it to the pan, and serve up.
# Notes:
01 -
One-pan dish that tastes like fine dining.
02 -
Freshly shredded parmesan is best.
03 -
Chicken cooks fully while pasta simmers.