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.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Sprinkle chopped fresh parsley over the pasta and gently toss. Serve immediately, garnished with additional Parmesan cheese if desired.

Nutrition Facts

Serving size	1595.3 grams (1595.3g)

Amount per serving	% Daily Value*
Calories	3512

Total Fat 157.50g	202%
Saturated Fat 67.20g	336%
Polyunsaturated Fat 2.70g
Cholesterol 666mg	222%
Sodium 4148mg	180%
Total Carbohydrate 293.20g	107%
Dietary Fiber 24.10g	86%
Total Sugars 21.10g
Protein 211.40g	423%

Vitamin D 23IU	114%
Calcium 710mg	55%
Iron 22mg	121%
Potassium 4182mg	89%

*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.

Source of Calories

Fat: 41.3%

Protein: 24.6%

Carbs: 34.1%