LOW CARB Creamy Chicken & Sun-Dried Tomato Penne
480
This LOW CARB Creamy Chicken & Sun-Dried Tomato Penne is a one-pan winter comfort dish that feels indulgent but stays keto-friendly. Tender chicken simmered in a rich garlic cream sauce with sun-dried tomatoes and low carb Qetoe Penne – it’s the perfect cozy dinner for cold nights.
Ingredients
- 1 pack Qetoe Penne
- 1 tbsp olive oil (from sun-dried tomato jar)
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes (packed in oil, drained & chopped)
- 450g chicken tenderloins or thigh fillets, sliced
- ½ tsp salt
- ¼ tsp paprika
- ¾ cup thickened cream (or ½ cup heavy cream + ¼ cup milk)
- ¾ cup shredded mozzarella (pre-shredded only – not fresh)
- 2 tbsp grated Parmesan
- 1 tbsp fresh or dried basil
- ¼ tsp red pepper flakes (optional)
- Freshly ground black pepper, to taste
- Optional: 2–4 tbsp reserved pasta water (to loosen sauce if needed)
Directions
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add garlic and sun-dried tomatoes, and cook for 1 minute until fragrant. Scoop tomatoes out and set aside (leave garlic and oil in pan).
- Cook Chicken: Season chicken with salt and paprika. Increase heat to medium-high and sear chicken for 2–3 minutes per side until golden and just cooked. Remove and set aside.
- Make Sauce: Lower heat to medium-low. Pour in cream and stir. Add shredded mozzarella and Parmesan, stirring continuously until melted into a thick sauce.
- Combine: Return sun-dried tomatoes and chicken to the pan. Add cooked Qetoe Penne and basil. Stir to coat everything in the creamy sauce.
- Adjust Consistency: If the sauce is too thick, add a splash of reserved pasta water, a little at a time, until silky and glossy.
- Finish: Add red pepper flakes and black pepper. Let it all simmer gently for 2–3 minutes for the flavours to come together. Taste and season with extra salt if needed.
- Serve Hot: Garnish with extra Parmesan or herbs if desired.
