Creamy Tuscan Chicken Penne Step-by-step instructions

Before you start

Before you start cooking, ensure all your ingredients are prepped and ready to go. Mince the garlic finely so it distributes evenly through the sauce. Julienning the sun-dried tomatoes helps them integrate better with the penne.

Have your grated Parmesan and measured liquids ready by the stove, as the sauce comes together quickly once you start the deglazing process. Having everything mise en place is the secret to a stress-free experience.

Instructions

Searing the chicken

1. 1Sear the chicken
   Heat the butter in a large skillet over medium-high heat until foaming. Add the seasoned chicken cutlets and sear until golden brown and cooked through to 165°F (74°C). Remove the chicken from the pan and set aside to rest for at least 5 minutes before slicing.
   Look for Chicken should be golden brown and reach an internal temperature of 165°F.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Ensure the skillet is hot enough before adding the chicken to achieve a perfect golden sear.

The chicken should be beautifully golden brown on both sides. When you press the thickest part of the meat, it should feel firm and spring back slightly. Ensure the skillet has developed a layer of dark, flavorful fond at the bottom, as this is essential for the depth of the final sauce. The kitchen should smell like browned butter and savory poultry.

Building the sauce

2. 2Build the sauce
   In the same skillet, add the sun-dried tomatoes, minced garlic, and smoked paprika. Sauté briefly until fragrant. Deglaze the pan with the chicken bone broth, scraping up any browned bits from the bottom. Pour in the heavy cream and bring to a gentle simmer at 194°F (90°C).
   Look for The sauce should begin to bubble and thicken slightly after adding the cream.
   Tip Keep the heat at a steady simmer to prevent the cream from separating.

The sauce should be bubbling gently and have a slightly reduced, creamy consistency. The garlic and smoked paprika should be aromatic, and the sun-dried tomatoes should have softened slightly into the liquid. The mixture should look rich and inviting, with a vibrant color from the paprika and tomato oil, signaling that it is ready for the cheese.

Final assembly

3. 3Combine and serve
   Fold the grated Parmigiano-Reggiano into the simmering sauce until smooth and thick. Stir in the cooked penne rigate and return the sliced chicken to the pan. Toss everything together until well coated. Garnish with fresh thyme sprigs and red pepper flakes before serving immediately.
   Look for The sauce should be glossy and cling to the pasta perfectly.
   Tip Add a splash of reserved pasta water if the sauce becomes too thick.

The sauce should be thick and glossy, clinging to the ridges of the penne. Every noodle should be evenly coated, and the sliced chicken should be well-distributed throughout the dish.

The fragrance of the Parmesan and thyme should be prominent, indicating that the flavors have fully melded. The dish is ready when it is hot, creamy, and visually vibrant.

Common mistakes

Avoid overcrowding the skillet when searing the chicken, as this will cause the meat to steam rather than brown, leading to a loss of flavor. Do not boil the sauce vigorously after adding the cream and cheese; high heat can cause the dairy to separate and become oily.

Also, ensure you do not overcook the pasta initially, as it will soften further in the sauce, which could result in a mushy texture if left too long.

How to tell it’s done

The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C). The sauce is done when it has thickened enough to coat the back of a spoon and appears glossy.

The pasta should be cooked al dente before being added to the sauce, as it will continue to absorb some of the liquid while tossing. The entire dish should be served steaming hot to maintain the creamy consistency of the Parmesan sauce.

• Poultry: 165°F (74°C) in the thickest part