Sun Dried Tomato Chicken Pasta (Printable)
Juicy chicken and penne in a luscious creamy sun-dried tomato Parmesan sauce, perfect for weeknight dinners.
# What You'll Need:
→ Chicken & Seasoning
01 - 2 large boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1 teaspoon Italian seasoning
04 - 2 tablespoons olive oil
→ Pasta
05 - 12 ounces penne or fettuccine pasta
→ Creamy Sun-Dried Tomato Sauce
06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - ⅔ cup sun-dried tomatoes packed in oil, drained and sliced (about 3.5 ounces)
09 - 1 cup low-sodium chicken broth
10 - 1 cup heavy cream
11 - ½ cup freshly grated Parmesan cheese
12 - 1 teaspoon crushed red pepper flakes (optional)
→ To Finish
13 - Fresh basil leaves, thinly sliced, for garnish
14 - Additional Parmesan cheese, for serving
# How To Make It:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve ½ cup of the starchy pasta water before draining. Set the drained pasta aside.
02 - While the pasta cooks, pat the chicken breasts dry with paper towels. Season both sides evenly with salt, freshly ground black pepper, and Italian seasoning.
03 - Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully place the seasoned chicken breasts in the skillet and cook for 5 to 6 minutes per side, until deeply golden brown and the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before slicing into thin strips.
04 - Reduce the heat to medium in the same skillet. Melt the butter, then add the minced garlic. Sauté for about 1 minute, stirring constantly, until fragrant and lightly golden.
05 - Stir in the sliced sun-dried tomatoes and cook for 1 minute. Pour in the chicken broth and bring to a gentle simmer, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
06 - Stir in the heavy cream and Parmesan cheese. Let the sauce simmer for 2 to 3 minutes, stirring frequently, until it thickens slightly and coats the back of a spoon. Add the crushed red pepper flakes if desired.
07 - Return the sliced chicken to the skillet along with the cooked pasta. Toss everything together until evenly coated in the creamy sauce. If the sauce is too thick, loosen it with a splash of the reserved pasta water. Taste and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh basil and additional Parmesan cheese.
# Expert Tips:
01 -
- The sauce comes together in one pan with whatever you have left in the fridge door.
- It tastes like something from a trattoria but takes less than an hour start to finish.
02 -
- If you add the Parmesan off the heat it melts smoother and avoids clumping into stringy bits.
- Letting the chicken rest at least five minutes before slicing keeps every piece juicy instead of dry.
03 -
- Grate your Parmesan directly into the sauce off the heat and stir constantly for the silkiest texture.
- Always salt your pasta water until it tastes like mild broth because that is the only chance you have to season the pasta itself.