Chicken Penne With Basil Parmesan Cream Sauce Recipes

CHICKEN & PENNE WITH BASIL PARMESAN CREAM SAUCE

Steps:

• Fill a large pot of salted water and heat to a boil but do not cook the pasta yet.
• Butterfly the chicken breasts so they are the same thickness. (See How to Butterfly a Chicken Breast)
• Coat both sides with the salt and pepper.
• Heat a deep wide saute pan with the olive oil over medium high heat.
• Once hot, add the chicken breasts and count 30 seconds, then cover, lower heat to the lowest flame and continue to cook chicken, flipping once the first side is cooked, until no longer pink inside. Depending on the thickness of the chicken, this should take 5-10 minutes to cook on low.
• Remove cover and place the chicken breasts on a cutting board. Pour off but save liquid in the pan.
• Over medium heat add the butter and once melted, add flour and cook for three minutes, stirring often.
• Slowly add the cream whisking as you add.
• Add bay leaves, Parmesan cheese, salt, pepper, whole basil leaves, nutmeg, mustard and pepper flakes. Bring to a bubble then lower to a simmer and simmer ten minutes, stirring often.
• While cream sauce cooks, add Penne pasta to the hot water and cook to just short of al dente. Still should be a little bit chewy.
• Strain the cream sauce through a fine sieve and discard the solids. Taste and salt if needed. Pour the sauce back into the pan, reserving one cup that will be drizzled over each portion when serving.
• Slice the cooked chicken breast into strips and add to the sauce. Add the liquid that you saved after you cooked the chicken.
• Use a spider or strainer and scoop out and add the pasta to the sauce, but do not discard the pasta water yet.
• Stir the mixture over low to medium heat until the pasta is fully cooked. Add a little pasta water if it starts to dry out a little.
• Serve with the reserved sauce, chopped basil and grated Parmesan cheese.

PENNE PASTA WITH CHICKEN & ASIAGO CREAM SAUCE

Steps:

• 1. Cook pasta noodles according to instructions. Strain and set aside in a large bowl.
• 2. Heat oil in large skillet. Add chicken and cook until done. Place in bowl and set aside.
• 3. Heat butter in same large skillet. Add bacon, onion and garlic. Saute for approximately 5 minutes. Remove and add to pasta bowl.
• 4. Add the tomatoes (with liquid), oregano, basil, sugar and pepper.
• 5. Cook over medium-lo heat until liquid slightly reduces. Add cream and chicken, and cook another 5-10 minutes, stirring occasionally.
• 6. Add cheese and stir until melted.
• 7. Pour the sauce mixture over the pasta and toss well. Serve with grated Parmesan cheese.

PARMESAN CHICKEN PENNE

Steps:

• Heat oil in a large saucepan over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally, until browned. Add garlic; cook and stir for 30 seconds.
• Stir in the soup and broth; mix well. Stir in the penne and bring to boil. Reduce heat to medium. Cook, uncovered, stirring occasionally, for 15 minutes.
• Stir in peas. Cook 3 minutes or until the penne is tender and the chicken is cooked through. Sprinkle with cheese and basil.

CHICKEN AND PENNE PARMESAN

Steps:

• In 5 quart saucepan over medium heat, melt butter; add chicken.
• Cook until no longer pink.
• Add broth; heat to boiling.
• Add uncooked pasta and pepper, stirring to coat pasta with liquid.
• Heat to boiling; reduce heat.
• Cover; simmer 7 minutes, stirring every 2 minutes.
• Add asparagus, continue to cook another 7 minutes or until pasta is tender and most liquid is absorbed.
• Meanwhile, in medium bowl, stir together soup, milk and 1/2 cup parmesan cheese until smooth; stir into chicken mixture.
• Heat until mixture just comes to a boil; sprinkle with remaining cheese.

PENNE IN PARMESAN CREAM SAUCE

Steps:

• Cook pasta according to package directions, preferably al dente. Drain and set aside.
• Meanwhile, melt butter in medium saucepan until it starts to bubble and foam. Pour in cream and bring to a boil.
• Add the cooked pasta, stirring to coat well; then stir in the Parmesan cheese until well combined.
• Season with salt and pepper as desired.

CHICKEN WITH BASIL AND PARMESAN

Steps:

• Flatten breasts, dip in flour, salt and pepper.
• Heat butter in 12in skillet.
• Add breasts, cook for 4 minutes each side until browned and juices run clear.
• Remove from pan.
• Mix basil with remaining ingredients.
• Add to pan, cook and stir for 3 minutes,thicken with a little flour if needed.
• Serve over chicken.

CHICKEN WITH BASIL CREAM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Place milk in a shallow bowl.
• Place the bread crumbs and garlic powder in another shallow bowl.
• Dip the chicken in the milk, then coat the chicken well with the bread crumbs.
• Place the butter and olive oil in a skillet and heat till butter melts over medium heat.
• Brown the chicken over medium heat in the butter and olive oil mixture.
• Keep chicken warm in preheated oven.
• Add broth to skillet and bring to a boil over medium heat, scraping up the browned bits from skillet.
• Stir in cream and pimentos, boil and stir for 1 minute.
• Reduce heat and while stirring constantly add the cheese, basil, salt and pepper.
• Cook until heated through.
• Mix cornstarch with a bit of water and stir into sauce if sauce needs thickening.
• Place chicken on platter, and pour sauce over chicken before serving.

CHICKEN PARMESAN IN CREAM SAUCE

Steps:

• Pat chicken tenders dry with paper towels and season lightly with salt and pepper.
• Place flour on a shallow plate. Place beaten eggs into a shallow bowl. Combine grated Parmesan cheese, Italian-seasoned panko crumbs, and 1 teaspoon smoked paprika, and place on a second shallow plate.
• Cover a dinner plate or platter with parchment paper.
• Dip each lightly seasoned chicken breast tender in flour, shaking off the excess. Next, dip in beaten egg, and hold the tender over the eggs to allow excess to drip back into the bowl. Place each tender on the panko mixture. With dry fingers, scoop panko mix over the tender, patting the crumbs in. Place on the parchment-covered plate.
• Repeat with remaining chicken tenders, until all tenders are breaded with flour, egg, and panko mix.
• Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat until butter is bubbling. Add tenders, 1 at a time, being careful not to crowd the skillet. You may need to cook chicken in 2 batches. Cook until breading is browned and chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side, being careful not to burn the breading.
• Turn tenders when the crust is nicely browned and continue cooking until an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Adjust heat down a notch or two, if the crust is getting too brown, and add a bit more oil or butter, if the skillet looks dry. Remove cooked chicken to a cooling rack.
• Add garlic to the skillet, and stir until garlic is fragrant, 30 to 45 seconds. Deglaze skillet with white wine, stirring up all the browned bits from the bottom of the skillet. Season Italian herb seasoning blend and red pepper flakes.
• Stir in cream and heat over medium high. Bring sauce to a boil, stirring frequently, and adjust flavor with salt and pepper, if needed. Allow sauce to bubble until desired consistency is achieved, 3 to 4 minutes.
• Return cooked chicken tenders to the skillet and warm in the sauce, about 1 minute.
• Garnish with fresh parsley.