Creamy Sun Dried Tomato Chicken Pasta (Printable)
Tender chicken and sun-dried tomatoes in a rich, creamy Parmesan sauce served over pasta.
# 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 blend
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
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)
→ Garnish
13 - Fresh basil leaves, thinly sliced
14 - Extra Parmesan cheese for serving
# Step-by-step:
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 the Italian seasoning blend, pressing the spices gently into the meat.
03 - Heat the olive oil in a large skillet over medium-high heat until it shimmers. Place the seasoned chicken breasts in the pan and cook for 5 to 6 minutes per side, until deeply golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.
04 - Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and sauté for about 1 minute, stirring constantly, until fragrant and lightly golden. Add the sliced sun-dried tomatoes and cook for an additional minute, stirring to combine.
05 - 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 pan. Stir in the heavy cream and Parmesan cheese. Let the sauce simmer for 2 to 3 minutes, stirring frequently, until it thickens and coats the back of a spoon. Add the crushed red pepper flakes if desired.
06 - 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 seems too thick, loosen it with a splash of the reserved pasta water. Taste and adjust the seasoning with salt and pepper as needed. Serve immediately, garnished with fresh basil and additional Parmesan cheese.
# Expert Advice:
01 -
- The sauce comes together in one pan while the chicken rests, so everything finishes at almost the same moment.
- Sun dried tomatoes add a tangy sweetness that makes people ask what your secret ingredient is.
- It tastes like something you would order at a cozy Italian bistro but comes together with grocery store staples.
02 -
- Do not rush the chicken sear because those golden brown bits on the bottom of the pan are the entire flavor backbone of the sauce.
- Add the Parmesan off the heat or at a gentle simmer because boiling liquid can cause it to clump and separate.
- This dish is best eaten immediately since the pasta continues absorbing sauce as it sits.
03 -
- Pound the chicken to an even half inch thickness before seasoning so the center and edges finish cooking at the same time.
- Reserve more pasta water than you think you need because you cannot get it back once it is gone and it is the easiest way to fix a sauce that has tightened up.