A delightful pasta dish featuring tender chicken, artichokes, and sun-dried tomatoes in a creamy Parmesan sauce.
Cook the penne pasta in salted boiling water according to the package instructions. Drain and set aside.
Add a splash of olive oil to the pasta water to prevent sticking.
Pound the chicken breasts to an even thickness and season with salt and pepper.
Pounding the chicken ensures even cooking and tenderness.
Dredge the chicken in flour, shaking off excess.
Use a shallow dish for easy coating.
Heat olive oil and butter in a skillet over medium heat. Cook the chicken until golden brown on both sides, about 4 minutes per side. Remove and slice into bite-sized pieces.
Avoid overcrowding the skillet to ensure proper browning.
In the same skillet, sauté garlic, sun-dried tomatoes, and artichokes for 2 minutes.
Stir constantly to prevent garlic from burning.
Sprinkle flour into the skillet and stir to coat the vegetables.
Ensure the flour is evenly distributed to avoid lumps.
Add white wine and simmer until reduced by half.
Scrape the bottom of the skillet to incorporate all the flavors.
Stir in the heavy cream and Parmesan cheese until smooth.
Lower the heat to prevent the cream from curdling.
Add the peas, chicken, and cooked pasta to the skillet. Toss to combine and heat through.
Ensure all ingredients are evenly coated with the sauce.
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