Creamy Sun Dried Tomato Chicken Pasta (Print)
Juicy chicken and penne smothered in a luscious sun-dried tomato cream sauce with Parmesan and fresh basil.
# Ingredient list:
→ 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, 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 - 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 deeply golden and cooked through to an internal temperature of 165°F. Transfer to a plate and rest for 5 minutes.
02 - While the chicken sears, bring a large pot of generously salted water to a rolling boil. Cook the pasta 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 and lightly golden. Stir in the sliced sun-dried tomatoes and cook for 2 minutes, allowing the flavors to meld.
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 into strips. Return the sliced chicken to the skillet and add the drained pasta. Toss everything together thoroughly, adding splashes of the reserved pasta water as needed to reach your preferred sauce consistency. Serve immediately, garnished with fresh basil and additional Parmesan.
# Expert Tips:
01 -
- The sauce comes together in one pan with barely any effort but tastes like you spent hours reducing and perfecting it.
- Sun-dried tomatoes bring a concentrated sweetness and acidity that cuts through the cream in the most addictive way.
- It reheats beautifully the next day, which means you get to experience the joy twice.
02 -
- Do not wash the skillet between searing chicken and making the sauce, because those browned bits on the bottom are pure concentrated flavor.
- The sauce will continue to thicken as it sits off the heat, so remove it from the burner when it looks slightly thinner than you want.
- Cutting the sun-dried tomatoes too large leaves chewy pockets that disrupt the creamy texture, so slice them as thin as you can manage.
03 -
- Grate your Parmesan while the chicken is searing so it melts smoothly into the hot sauce without clumping.
- Pound the chicken to an even thickness before seasoning so it cooks uniformly and stays juicy throughout.