Creamy Sun Dried Tomato Chicken Pasta (Printable)
Tender chicken and sun-dried tomatoes in a luscious cream sauce over penne, ready in 45 minutes.
# What You Need:
→ Chicken & Seasoning
01 - 2 large boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1 tsp Italian seasoning
04 - 2 tbsp olive oil
→ Pasta
05 - 12 oz penne or fettuccine pasta
→ Creamy Sun-Dried Tomato Sauce
06 - 2 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 2/3 cup sun-dried tomatoes packed in oil, drained and sliced
09 - 1 cup low-sodium chicken broth
10 - 1 cup heavy cream
11 - 1/2 cup freshly grated Parmesan cheese
12 - 1 tsp crushed red pepper flakes (optional)
→ For Finishing
13 - Fresh basil leaves, thinly sliced, for garnish
14 - Extra Parmesan cheese, for serving
# How-To Steps:
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 1/2 cup of the starchy pasta water, then drain the pasta and set aside.
02 - While the pasta cooks, pat the chicken breasts dry and season both sides generously with salt, freshly ground black pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken breasts for 5 to 6 minutes per side until deeply golden brown and cooked through to an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
03 - Reduce the heat to medium. In the same skillet with the rendered fond, melt the unsalted butter. Add the minced garlic and sauté, stirring constantly, until fragrant and lightly golden, about 1 minute. Add the sliced sun-dried tomatoes and cook for an additional minute, allowing their concentrated flavor to bloom.
04 - Pour in the low-sodium chicken broth and bring to a gentle simmer, using a wooden spoon to scrape up all the caramelized brown bits from the bottom of the skillet. Stir in the heavy cream and freshly grated Parmesan cheese. Let the sauce simmer for 2 to 3 minutes, stirring frequently, until it coats the back of a spoon. Add the crushed red pepper flakes if desired for a subtle heat.
05 - Return the sliced chicken to the skillet along with the drained pasta. Toss everything together thoroughly to coat each strand or piece in the creamy sauce. If the sauce seems too thick or stiff, loosen it with a splash of the reserved pasta water until it reaches a silky, coating consistency. Taste and adjust the seasoning with additional salt and pepper as needed. Serve immediately, garnished with fresh basil and an extra shower of Parmesan cheese.
# Expert Tips:
01 -
- The sauce clings to every ridge of the pasta like it was meant to be there, and honestly it probably was.
- It sounds fancy enough to impress someone but comes together with stuff you likely already have in your pantry and fridge.
02 -
- Do not rush the sear on the chicken because those browned bits on the bottom of the pan are the entire flavor foundation of your sauce.
- If the sauce breaks or looks greasy, take it off the heat immediately and stir in a splash of pasta water to bring it back together.
03 -
- Let the chicken rest at room temperature for 15 minutes before cooking so it sears instead of steaming in the pan.
- Always reserve more pasta water than you think you need, because it is liquid gold for adjusting sauce consistency at the end.