Grilled Chicken and Pasta in a Creamy Parmesan Sauce

Grilled Chicken and Pasta in a Creamy Parmesan Sauce

This was the perfect meal for using up leftover barbecued chicken thighs. The thighs (marinade is enough for 8-10 thighs) were boneless/skinless and had been marinated in just 1 cup olive oil, fresh chopped garlic, salt, paprika and parsley. This cream parmesan sauce is the best and so versatile. I use this often with other proteins such as shrimp or sausage. You may also love Tuscan Butter Shrimp with Tomato Spinach Cream Sauce and Parmesan Risotto.

You may need:

Cast iron skillet-I love my lodge skillets!

Grilled Chicken and Pasta in a Creamy Parmesan Sauce

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Ingredients

  

• 2 T. olive oil
• ½ red onion chopped
• 1 shallot sliced
• 4 chopped garlic cloves
• 5 sundried tomatoes dried not in oil
• 4 grilled chicken thighs cubed
• 2 c. chicken broth
• 1/4- ½ cup heavy cream
• ⅔ c. parmesan cheese
• 8 ounces penne cooked
• parsley for garnish chopped
• Extra parmesan for garnish

Instructions

 

• Heat oil. Once hot, saute onions and shallots a few mins.
• Add garlic.
• Meanwhile, heat tomatoes in microwave 45 seconds with ¼c. water to reconstitute. Drain and add tomatoes to pan.
• Add chicken and toss.
• Add broth, cream and cheese, stirring to melt cheese.
• Bring to boil and lower to simmer.
• Once warmed add pasta to pan to heat through.
• Season with salt/pepper.
• Sprinkle with parsley and parmesan cheese.