Creamy Sun Dried Tomato Chicken Pasta (Printable)
Juicy chicken in a luscious creamy sun-dried tomato Parmesan sauce, tossed with penne for an unforgettable dinner.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 2 tablespoons extra-virgin olive oil
→ Pasta
07 - 12 ounces penne or fettuccine
→ Creamy Sun-Dried Tomato Sauce
08 - 3 tablespoons unsalted butter
09 - 4 cloves garlic, finely minced
10 - 3.5 ounces sun-dried tomatoes packed in oil, drained and thinly sliced
11 - 1 cup heavy cream
12 - 1/2 cup chicken broth
13 - 1/2 cup freshly grated Parmesan cheese
14 - 1 teaspoon Italian seasoning blend
15 - 1/4 teaspoon crushed red pepper flakes (optional)
16 - Kosher salt and freshly ground black pepper, to taste
→ Garnish
17 - 2 tablespoons fresh basil, chopped
18 - Additional freshly grated Parmesan cheese
# Directions:
01 - Pat the chicken breasts dry and season both sides evenly with salt, black pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5 to 6 minutes per side until a deep golden crust forms and the internal temperature reaches 165°F. Transfer to a plate and rest for 5 minutes.
02 - 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 1/2 cup of starchy pasta water before draining. Set the drained pasta aside.
03 - In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it. Stir in the sliced sun-dried tomatoes and cook for 2 additional minutes to release their flavor.
04 - Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer. Add the Parmesan cheese, Italian seasoning, and red pepper flakes. Stir continuously for 2 to 3 minutes until the sauce thickens and coats the back of a spoon. Adjust seasoning with salt and pepper to taste.
05 - Slice the rested chicken breasts into strips. Add the drained pasta and sliced chicken back into the skillet, tossing everything together to coat evenly. Use the reserved pasta water a splash at a time to adjust the sauce consistency. Serve immediately, garnished with fresh basil and additional Parmesan.
# Expert Tips:
01 -
- The sauce comes together in one pan and tastes like something you would pay twenty eight dollars for at a trattoria with cloth napkins and candlelight.
- It genuinely impresses people, yet the whole thing is done in about forty five minutes with zero fancy techniques.
02 -
- Do not move the chicken while it sears, flipping too early strips away the crust that gives the dish its flavor backbone.
- Reserving pasta water is not optional, that starchy liquid is the difference between a sauce that slides off the noodles and one that hugs them.
03 -
- Always grate your Parmesan fresh from a block, because the cellulose powder on pre shredded cheese makes the sauce grainy instead of smooth.
- Let the chicken rest at least five minutes before slicing so the juices redistribute instead of running out onto your cutting board.