Creamy Smoked Paprika Chicken with Velvety Cream Sauce
Table of Contents
Velvety Paprika Chicken in Cream Sauce with Buttered Rice & Broccoli Burst – A Creamy, Smoky Skillet Dinner That Delivers Every Time
There are some dinners that feel like a warm hug on a chilly evening, and this velvety paprika chicken in cream sauce is absolutely one of them. I first developed this creamy chicken and rice recipe during a particularly gray New York winter when I was craving the comfort of my mother’s North African kitchen but needed something hearty enough to fuel a city that never sleeps. The star of the show is that luscious, smoke-kissed sauce — a French-inspired cream sauce built with layers of smoked paprika, sweet paprika, and a whisper of chili heat, then finished with Parmesan and cream cheese for an almost silk-like texture. This smoked paprika chicken skillet has become one of my most-requested easy chicken dinner ideas, and once you taste that first forkful of tender chicken, bright broccoli, and sun-dried tomato richness spooned over buttered rice, you will understand exactly why.
Let me paint you a picture: The chicken pieces are first seared until golden brown, creating a savory fond on the bottom of the skillet that will later infuse the cream sauce with incredible depth. Then come the cremini mushrooms, sautéed until they release their earthy moisture and turn a deep bronze. The moment the smoked paprika hits the warm butter, the entire kitchen fills with a sweet, campfire-like aroma that takes me straight back to the spice markets of Marrakech. The cream sauce simmers gently, thickened only by cream cheese and Parmesan — no flour, no cornstarch — so it stays luxuriously velvety without feeling heavy. Bursts of broccoli and tangy sun-dried tomatoes cut through the richness, while the buttered rice on the side soaks up every last drop of that glorious sauce.
What sets this paprika chicken cream sauce apart from other recipes is the technique I learned during my pastry training in Paris: building a stable emulsion by incorporating the cream cheese at just the right moment, which prevents the sauce from breaking or curdling even when reheated. I will walk you through every single step, share my pro tips for keeping the chicken impossibly tender, and point out the one mistake home cooks make that turns a creamy sauce grainy. Whether you are a busy parent looking for a reliable weeknight dinner or a home cook hoping to impress guests without spending hours in the kitchen, this recipe is designed to deliver restaurant-quality results with everyday ingredients. From my NYC kitchen to yours — let’s make something beautiful.
Why This Velvety Paprika Chicken Recipe Is the Best
The Flavor Secret — The magic of this dish lies in the double-paprika punch: smoked paprika for that deep, bacon-like smokiness and sweet paprika for warmth and color. Blooming them in butter with the garlic and onions unlocks their essential oils in a way that simply sprinkling them into the sauce never could. This is a technique I carried from my mother’s tagine kitchen straight into my NYC skillet, and it makes all the difference.
Perfected Texture — Achieving a velvety cream sauce without curdling is all about the order of operations. By whisking cream cheese into the hot pan before adding the heavy cream, you create a stable base that can handle the acidity of the sun-dried tomatoes and the moisture from the broccoli. The Parmesan melts into the sauce at the very end, adding nutty flavor without making it gluey. Every bite should coat the back of a spoon — and it does.
Foolproof & Fast — Despite tasting like something from a slow-simmered Sunday supper, this entire meal comes together in about 50 minutes, and most of that is hands-off simmering. The ingredients are easy to find at any US grocery store, the steps are forgiving, and the result is impressive enough for company. This is the kind of easy chicken dinner idea that makes you look like a hero with very little actual effort.
Paprika Chicken Cream Sauce Ingredients
I like to source my cremini mushrooms from the Union Square Greenmarket when they are in season, but the regular grocery store works beautifully too. The sun-dried tomatoes I always keep on hand from the bulk section at my local Italian deli — they add a sweet-tart punch that brightens the entire dish. This ingredient list is written for a US kitchen with familiar measurements, so you can shop with confidence.
Ingredients List
- 2 lbs (900 g) boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 5 cloves garlic, minced
- 10 oz (280 g) cremini mushrooms, sliced
- 2 teaspoons smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1½ cups broccoli florets
- ⅓ cup chopped sun-dried tomatoes
- 1¾ cups heavy cream
- ½ cup chicken broth
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoons cream cheese
- ¼ teaspoon crushed red chili flakes (optional)
- Fresh basil leaves for garnish
- Fresh chopped parsley
Ingredient Spotlight
Smoked Paprika — This is the soul of the dish. Look for deep red, fragrant smoked paprika — Spanish pimentón de la Vera is my go-to. Sweet paprika provides color and mild sweetness, but the smoked variety brings that unmistakable campfire note. Regular paprika cannot be substituted 1:1 for smoked; they serve different purposes.
Heavy Cream — With 36–40% milkfat, heavy cream is essential for that velvety texture that won’t curdle under gentle simmering. Half-and-half or whole milk will work in a pinch but will produce a thinner sauce and require more careful temperature control. For the best results, do not go below 35% milkfat.
Cream Cheese — This is my secret weapon for a stable, luscious sauce. A small amount of cream cheese whisked into the hot pan creates an emulsion that prevents the sauce from separating when you add acidic ingredients like sun-dried tomatoes and chicken broth. Use full-fat block cream cheese, not the spreadable tub version.
Cremini Mushrooms — Also labeled as baby bellas, these add an earthy, meaty backbone that complements the smoked paprika beautifully. You can substitute white button mushrooms, but creminis have deeper flavor and hold their texture better during simmering.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Smoked Paprika | 1½ tsp smoked paprika + ½ tsp chipotle powder | More heat, less sweet smoke; deeper color |
| Heavy Cream | 1½ cups half-and-half + 2 tbsp melted butter | Less rich, slightly thinner; watch heat to avoid curdling |
| Cream Cheese | 2 tbsp mascarpone or 3 tbsp full-fat Greek yogurt | Mascarpone: richer, slightly sweeter. Yogurt: tangier, more delicate |
| Cremini Mushrooms | 8 oz shiitake mushrooms (stems removed, sliced) | More intense umami, slightly chewier texture |
| Sun-Dried Tomatoes | ¼ cup tomato paste + 1 tsp balsamic vinegar (add with broth) | Less texture, more acidity; deep red color |
How to Make Velvety Paprika Chicken — Step-by-Step
Trust me when I say this recipe is forgiving and absolutely worth every minute. Follow these steps, and you will have a restaurant-worthy creamy chicken and rice dinner on your table in under an hour. I have included my chef-tested visual cues so you know exactly what to look for at each stage.
Step 1: Season and Sear the Chicken
Pat the chicken pieces dry with paper towels (this is crucial for browning). Season generously with ½ teaspoon salt and ¼ teaspoon black pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large heavy-bottomed skillet over medium-high heat until shimmering. Add the chicken in a single layer — work in two batches if needed — and cook without moving for 4–5 minutes until deeply golden on one side. Flip and cook another 3–4 minutes. Transfer to a plate; the chicken will finish cooking in the sauce later.
💡 Stella’s Pro Tip: Crowding the pan causes the chicken to steam instead of sear. Cook in a single layer with space between pieces for that golden-brown crust that builds flavor.
Step 2: Sauté the Aromatics and Mushrooms
Reduce heat to medium. Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the same skillet. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until translucent. Add the minced garlic and sliced cremini mushrooms. Cook for 6–7 minutes, stirring occasionally, until the mushrooms have released their liquid and begun to brown. The fond on the bottom of the pan is flavor gold — do not scrub it off.
⚠️ Common Mistake to Avoid: Adding the garlic too early or at high heat will burn it, creating bitter notes. Always add garlic after the onion has softened, and keep the heat at medium.
Step 3: Bloom the Spices
Sprinkle the smoked paprika, sweet paprika, Italian seasoning, remaining ½ teaspoon salt, and ¼ teaspoon black pepper over the mushrooms and onions. Stir constantly for 30–45 seconds until the spices are fragrant and have darkened slightly. This blooming step wakes up the essential oils in the paprika and deepens the overall flavor of the sauce.
💡 Stella’s Pro Tip: Bloom the spices in the fat before adding any liquid. This is a classic French technique that transforms the flavor profile from flat to complex in under a minute.
Step 4: Build the Velvety Cream Sauce
Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the skillet — this is called deglazing, and it incorporates all that savory flavor into the sauce. Add the heavy cream, then whisk in the cream cheese until completely smooth with no lumps. Bring the sauce to a gentle simmer, then reduce heat to low. Whisk in the grated Parmesan cheese until melted and fully incorporated. Let the sauce simmer gently for 3–4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
⚠️ Common Mistake to Avoid: Boiling the cream sauce after adding the Parmesan can cause it to separate and turn grainy. Keep the heat at a low simmer — small bubbles around the edge, not a rolling boil.
Step 5: Simmer the Broccoli and Sun-Dried Tomatoes
Add the broccoli florets and chopped sun-dried tomatoes to the sauce. Return the seared chicken pieces along with any accumulated juices from the plate. Stir everything gently to coat. Cover the skillet and let it simmer on low heat for 10–12 minutes, until the chicken is cooked through (165°F internal temperature) and the broccoli is tender but still bright green. Uncover and simmer 2 more minutes if you prefer a thicker sauce.
💡 Stella’s Pro Tip: Cut the broccoli into uniform, bite-sized florets so they cook evenly. If some florets are much larger than others, they will be undercooked while smaller ones turn mushy.
Step 6: Finish and Garnish
Taste the sauce and adjust salt and pepper if needed. If using, stir in the crushed red chili flakes for a gentle kick. Remove from heat. Tear fresh basil leaves over the top and sprinkle with chopped parsley. Serve immediately over a generous scoop of buttered rice, spooning extra sauce from the skillet over each portion.
⚠️ Common Mistake to Avoid: Adding fresh herbs too early will cause them to wilt and lose their bright flavor. Always add basil and parsley at the very end, just before serving.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Sear chicken | 8–10 min | Deep golden-brown crust on both sides |
| 2 | Sauté aromatics & mushrooms | 10–12 min | Onions translucent; mushrooms darkened and shrunken |
| 3 | Bloom spices | 30–45 sec | Spices darken slightly and smell intensely fragrant |
| 4 | Build cream sauce | 5–7 min | Sauce coats back of spoon; no lumps remain |
| 5 | Simmer chicken & vegetables | 10–12 min | Chicken reaches 165°F; broccoli bright green and tender |
| 6 | Finish & garnish | 2–3 min | Fresh herbs brighten the dish; sauce is glossy |
Serving & Presentation
I love to serve this smoked paprika chicken skillet in wide, shallow bowls with a generous mound of buttered rice in the center. Spoon the chicken, broccoli, and sun-dried tomatoes around the rice, then ladle extra cream sauce over everything — do not be shy with the sauce, it is the best part. A final scatter of fresh basil and a light crack of black pepper makes it look like it came straight from a cozy Brooklyn bistro.
For the buttered rice, I use jasmine or basmati rice cooked in chicken broth instead of water, then stirred with a tablespoon of butter and a pinch of salt at the end. The fluffy, fragrant grains soak up the velvety sauce beautifully. If you want to channel my Paris training, serve a simple side salad with a sharp lemon-Dijon vinaigrette to cut through the richness — the acidity is a lovely counterpoint to the smoked paprika and cream.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Buttered rice, crusty bread, roasted potatoes, egg noodles | Each soaks up the velvety sauce while adding texture contrast |
| Sauce / Dip | Extra cream sauce, lemon-Dijon vinaigrette, garlic yogurt | Acidic or tangy condiments balance the smoky richness |
| Beverage | Dry Riesling, lightly oaked Chardonnay, sparkling water with lemon | High acidity or bubbles cut through the cream and spice |
| Garnish | Fresh basil, parsley, chili flakes, grated Parmesan, lemon zest | Fresh herbs and zest add brightness and visual appeal |
Make-Ahead, Storage & Reheating
As a busy NYC food blogger constantly testing recipes, I rely on make-ahead meals that reheat beautifully without losing their soul. This creamy chicken and rice recipe is one of the best leftover performers in my repertoire — the sauce actually deepens in flavor overnight as the spices meld together. Just follow these storage guidelines and you will have spectacular leftovers all week.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight glass container | Up to 4 days | Reheat gently in a skillet over medium-low with 2 tbsp chicken broth or water to restore sauce consistency |
| Freezer | Freezer-safe zip-top bag or container | Up to 2 months | Thaw overnight in fridge; reheat on stovetop; sauce may need a splash of cream to revive texture |
| Make-Ahead | Prepare sauce and chicken, store separately | Up to 2 days in advance | Reheat sauce gently, then add chicken and broccoli for final simmer so vegetables stay vibrant |
One thing I have learned from repeated testing: if you are reheating a portion that includes the broccoli, do so gently to avoid turning the florets into mush. I prefer to reheat the chicken and sauce in a covered skillet over medium-low heat for about 8–10 minutes, stirring occasionally. If the sauce looks a little thick, a splash of chicken broth or a drizzle of heavy cream will bring it right back to that velvety consistency. The buttered rice is best freshly made, but you can reheat it in the microwave with a damp paper towel over the bowl to steam it back to fluffiness.
Variations & Easy Swaps
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Mediterranean Spin with Harissa | Add 1 tbsp harissa paste with the spices; swap broccoli for roasted red peppers | Adding heat and North African flair | Easy (no extra steps) |
| Dairy-Free / Lighter Version | Use full-fat canned coconut milk for cream; omit Parmesan and cream cheese | Dairy-free or lighter eating | Medium (coconut milk may separate if overheated) |
| Lemon-Herb Brightness | Add zest of 1 lemon and 2 tbsp lemon juice with the broth; swap basil for dill | A fresher, brighter spring or summer version | Easy (no extra steps) |
Mediterranean Spin with Harissa
For those who love bold, punchy flavors, stir in a tablespoon of harissa paste right after blooming the spices. Harissa — a North African chili paste that I grew up eating in Morocco — adds a smoky, complex heat that pairs beautifully with the paprika. Swap the broccoli for roasted red pepper strips and finish with a dollop of yogurt and fresh cilantro. This version leans into my heritage and never fails to impress dinner guests who think you spent hours layering flavors.
Dairy-Free / Lighter Version
I tested this version for a friend who is lactose-intolerant, and honestly, it is a revelation. Replace the heavy cream with a full-fat canned coconut milk (shake the can well before opening). Omit the cream cheese and Parmesan, and instead thicken the sauce with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, stirred in at the end. The coconut milk adds a subtle sweetness that plays nicely with the smoked paprika, though the sauce will be slightly less rich. Use a dairy-free butter for the rice, and you have a company-worthy meal that everyone can enjoy.
Lemon-Herb Brightness
When spring hits New York and I start seeing fresh herbs at every farmers market stand, I love to lighten this dish up. Add the zest of one lemon and two tablespoons of fresh lemon juice along with the chicken broth in step 4. Replace the basil garnish with fresh dill or a mix of dill and mint. The acidity cuts through the cream sauce and brightens the whole dish, making it feel entirely different from the cozy winter version. It is still a creamy chicken and rice recipe, but one that practically sings of sunshine.
Can I use heavy cream instead of half-and-half for the velvety paprika chicken sauce?
Absolutely — in fact, I recommend heavy cream for this recipe. Heavy cream contains 36–40% milkfat, which makes the sauce luxuriously velvety and much less likely to curdle when simmered with the acidic sun-dried tomatoes and chicken broth. Half-and-half has about 10–18% milkfat and will produce a thinner sauce that requires more careful temperature control. If you only have half-and-half on hand, you can still make a beautiful sauce, but I suggest whisking in 1½ teaspoons of cornstarch dissolved in 1 tablespoon of cold water to help stabilize and thicken it. Either way, keep the heat at a gentle simmer — never a boil — for the best texture.
What is the best way to prevent the cream sauce from curdling when cooking paprika chicken?
Curdling happens when the fat in the cream separates from the liquid, usually due to high heat, acidity, or a sudden temperature change. Here is my foolproof method: First, always start with room-temperature cream and cream cheese — cold dairy shocks the hot pan. Second, whisk the cream cheese into the pan before adding the heavy cream; cream cheese acts as an emulsion stabilizer. Third, keep the heat at a low simmer after adding the dairy — you want small lazy bubbles around the edges, not a rolling boil. Finally, add acidic ingredients like sun-dried tomatoes after the cream has fully incorporated and the sauce has thickened slightly. If your sauce does start to look grainy, remove it from heat immediately and whisk in a splash of cold cream or a tablespoon of cold butter to bring it back together.
How long should I cook the chicken to ensure it stays tender in the cream sauce?
The key to tender chicken in a cream sauce is a two-step process: sear first, then finish in the sauce. Sear the bite-sized chicken pieces over medium-high heat for 4–5 minutes per side, just until golden — the center will still be slightly undercooked at this point, and that is exactly what you want. After building the sauce, return the chicken to the skillet and simmer gently for 10–12 minutes, or until the internal temperature reaches 165°F. Cooking the chicken entirely in the sauce from raw would cause it to release too much moisture and turn tough. By searing first and finishing in the sauce, you lock in flavor and keep the meat perfectly juicy. Use an instant-read thermometer for the most reliable results.
Can I substitute the buttered rice with another side dish for this paprika chicken recipe?
Definitely! While buttered rice is my go-to for soaking up that velvety sauce, this smoked paprika chicken skillet is wonderfully versatile. I love serving it over egg noodles tossed with a little butter and parsley — their tender ribbons catch every drop of sauce. For a low-carb option, cauliflower rice sautéed with garlic and a pinch of salt works beautifully, though it won’t absorb the sauce quite the same way. Crusty sourdough or a baguette is perfect for sopping up the sauce, and I have even spooned this over creamy polenta for an indulgent twist. Mashed potatoes, roasted baby potatoes, or even quinoa all make excellent partners. Choose whatever side makes you happiest — the chicken and sauce are the stars.
Can I use chicken thighs instead of chicken breasts for this recipe?
Yes, and many home cooks actually prefer boneless skinless chicken thighs for this dish! Thighs have a higher fat content than breasts, which makes them even more forgiving and practically impossible to dry out. Cut them into the same bite-sized pieces and follow the exact same cooking instructions — sear for 4–5 minutes per side, then finish in the sauce. The only difference is that thighs may need an extra minute or two in the simmering stage since they are slightly denser. The internal temperature should reach 165°F just like breasts. If you are using skin-on thighs, I recommend removing the skin before cooking, as it will not stay crisp in the cream sauce. Either way, the result will be wonderfully tender and full of flavor.
How do I thicken the cream sauce if it is too thin?
If your sauce is thinner than you would like, there are several easy fixes. The simplest method is to let it simmer uncovered for an extra 3–5 minutes — the evaporation will naturally concentrate and thicken it. If you want a quicker solution, make a cornstarch slurry by whisking 1 teaspoon of cornstarch with 2 teaspoons of cold water until smooth, then stir it into the simmering sauce and cook for 1–2 minutes until thickened. Alternatively, you can mash a few of the cooked broccoli florets into the sauce with the back of a spoon — this releases natural starches that add body without altering the flavor. Just avoid adding flour directly to the sauce, as it will create lumps. Remember that the sauce will continue to thicken slightly as it cools, so aim for a consistency that is just a bit thinner than your ideal serving texture.
Can I add other vegetables to this paprika chicken cream sauce?
Absolutely — this recipe is very adaptable to whatever vegetables you have on hand. In the spring, I love adding asparagus cut into 2-inch pieces and blanched briefly before adding to the sauce. Zucchini or yellow summer squash, sliced into half-moons and sautéed with the mushrooms, works beautifully. For a heartier version, roasted butternut squash cubes or frozen peas stirred in during the last 5 minutes of simmering are both excellent choices. If you are swapping out the broccoli, keep the total volume of vegetables to about 1½ cups so the sauce-to-vegetable ratio stays balanced. I recommend adding heartier vegetables like carrots or bell peppers earlier in the cooking process and delicate ones like peas or spinach at the very end to preserve their texture and color.
How can I reduce the sodium in this recipe without losing flavor?
Reducing sodium is easy with a few smart swaps that do not sacrifice taste. Start by using low-sodium or no-salt-added chicken broth — this alone cuts a significant amount of sodium. Choose unsalted butter and control the salt yourself. The recipe calls for 1 teaspoon of sea salt total; I recommend starting with ½ teaspoon and tasting the sauce at the end before adding more. You can boost flavor without salt by increasing the smoked paprika slightly (it adds a savory depth that reads as salty), adding an extra clove of garlic, or including a teaspoon of lemon juice or white wine vinegar at the end — acidity brightens the dish and makes it taste more seasoned. Fresh herbs like parsley and basil also add a flavor pop that distracts from less salt. The Parmesan already brings some saltiness, so if you are watching sodium, use a lighter hand with the added salt.
Can I make this recipe in a slow cooker or Instant Pot?
This particular recipe is designed for a skillet to build layers of flavor through searing and deglazing, but I have adapted it for both appliances. For the Instant Pot: use the sauté function to sear the chicken in batches, then cook the onions and mushrooms. Deglaze with the broth, then add all remaining ingredients except the cream, Parmesan, cream cheese, and broccoli. Pressure cook on high for 5 minutes, quick release, then stir in the dairy and broccoli and use the keep-warm function for 5 minutes to wilt the broccoli. For a slow cooker: sear the chicken and sauté the aromatics on the stovetop first, then transfer everything except the dairy and broccoli to the slow cooker and cook on low for 4–5 hours. Stir in the cream, cheese, and broccoli during the last 20 minutes. Both methods work well, though the stovetop version remains my favorite for texture.
What type of paprika should I use — hot, sweet, or smoked?
For this velvety paprika chicken in cream sauce, I use a combination of smoked paprika and sweet paprika, and I recommend you do the same. Smoked paprika (pimentón de la Vera from Spain is my preference) provides a deep, bacon-like smokiness that gives the dish its distinctive character. Sweet paprika adds a mild, sweet pepper flavor and a beautiful red color, but it does not contribute heat or smokiness. Hot paprika can be used in place of sweet if you want extra spice, but I suggest adding it cautiously — start with ½ teaspoon and taste before adding more. The recipe already includes optional chili flakes for heat, so I like to keep the paprikas focused on smoke and sweetness. Store all paprikas in a cool, dark place and replace them every 6–8 months, as they lose potency relatively quickly compared to other spices.
Share Your Version!
I absolutely love hearing about your kitchen adventures, and this creamy chicken and rice recipe is one that always brings back the best stories. Did you add extra spice? Swap in a different vegetable? Serve it over something unexpected? Leave a star rating and a comment below — it helps other readers discover the recipe and know what worked for you. And if you share a photo on Instagram or Pinterest, tag @leosfoods so I can see your beautiful creation and feature it in my stories.
Here is one question to get the conversation started: What is your favorite side dish to serve with this velvety paprika chicken — rice, noodles, bread, or something else entirely? I am always looking for new combinations to test in my NYC kitchen, and your ideas might just inspire the next variation. From my kitchen to yours, thank you for cooking alongside me today.
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
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Velvety Paprika Chicken in Cream Sauce with Buttered Rice & Broccoli Burst
Ingredients
- For the Chicken & Cream Sauce:
- 2 lbs (900 g) boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 5 cloves garlic, minced
- 10 oz (280 g) cremini mushrooms, sliced
- 2 teaspoons smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1½ cups broccoli florets
- ⅓ cup chopped sun-dried tomatoes
- 1¾ cups heavy cream
- ½ cup chicken broth
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoons cream cheese
- ¼ teaspoon crushed red chili flakes (optional)
- Fresh basil leaves for garnish
- Fresh chopped parsley
Instructions
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