Shared recipe

Chicken Penne in Tomato Cream Sauce

1 servings5 / 5PastaChickenQuickWeeknight

Penne and chicken pieces in a quick tomato cream sauce, finished with parmesan and parsley. One pan for the sauce, one pot for the pasta, 25 minutes.

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Time

Prep: 10min
Cook: 15min
Total: 25min

Nutrition

per serving

Calories: 672
Protein: 37.5g
Carbs: 51.5g
Fat: 35.5g

One serving: 1 bowl

Instructions

Pasta and Protein

Bring a small pot of salted water to a boil. Cook penne according to package instructions until al dente.
While pasta cooks, heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then sauté until golden brown and cooked through (approx 5-6 mins). Remove chicken from the pan.

The Sauce

In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Stir in the crushed tomatoes and smoked paprika. Simmer for 3-4 minutes to thicken slightly.
Remove skillet from heat. Stir in the heavy cream, then add the cooked chicken and pasta back into the sauce, adding reserved pasta water if needed for consistency.
Top with grated parmesan and fresh parsley before serving.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 2

Reserve 1/4 cup of the starchy pasta water before draining; adding this to your sauce helps emulsify the cream into a silky coating that clings to the penne.

Tip 2 of 2

For the best texture, use 0% or 2% Greek yogurt rather than sour cream; it adds the necessary tang and protein without extra fat.

Source

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