Rusty Penny Penne Rustica
Dive into the rich, savory flavors of Rusty Penny Penne Rustica, a hearty Italian-inspired masterpiece that combines tender penne pasta, seasoned chicken, and a luxuriously creamy Parmesan sauce. This delectable dish is elevated with the tangy sweetness of sun-dried tomatoes, a touch of spicy red pepper flakes, and aromatic garlic and onion. Infused with the warmth of Italian seasoning and finished with a sprinkle of fresh parsley, this recipe delivers a restaurant-quality meal in just 50 minutes. Perfect for weeknight family dinners or impressing guests, Rusty Penny Penne Rustica is a comforting classic you'll want to make again and again.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breast
- 2 tbsp olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 0.5 cup sun-dried tomatoes in oil
- 0.5 tsp crushed red pepper flakes
- 1 cup heavy cream
- 1 cup chicken broth
- 0.5 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
While the pasta is cooking, dice the chicken breast into bite-sized pieces and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and cook until they are browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Finely chop the onion and mince the garlic cloves. Add the remaining tablespoon of olive oil to the same skillet and sauté the onion until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Chop the sun-dried tomatoes into small pieces and add them to the skillet along with the crushed red pepper flakes. Stir to combine and cook for 1 minute.
Pour in the heavy cream and chicken broth. Stir in the Italian seasoning and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, until slightly thickened.
Reduce the heat to low and stir in the grated Parmesan cheese. Season the sauce with the remaining salt and black pepper, adjusting as needed to taste.
Add the cooked chicken and drained penne pasta to the skillet, tossing to coat everything evenly in the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
Sprinkle chopped fresh parsley over the pasta and gently toss. Serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.6 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
