Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breasts (cut into 1-inch pieces)
- 10 oz penne pasta
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp butter
- 2 tsp minced garlic
- 3 tbsp flour
- 2 cups halal chicken broth
- 1 cup heavy cream (or dairy-free substitute)
- 1 cup grated parmesan (rennet-free)
- 1 cup sun-dried tomatoes (drained)
- 1 tsp paprika
- 2 tsp Italian seasoning
- Fresh basil (for garnish)
Instructions
- Cook pasta until al dente. Drain and set aside.
- Season chicken with salt and pepper, then sear in olive oil until golden and cooked through. Set aside.
- In the same skillet, melt butter, sauté garlic, and whisk in flour to create a roux.
- Add broth, cream, and parmesan. Stir until smooth.
- Mix in sun-dried tomatoes, paprika, and Italian seasoning. Simmer to thicken.
- Return chicken and pasta to the sauce. Stir to combine.
- Garnish with fresh basil and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American