Creamy Sun Dried Tomato Chicken Pasta (Printable Version)

Juicy chicken and pasta smothered in a rich, creamy sun-dried tomato Parmesan sauce.

# What You 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)

→ Garnish

13 - Fresh basil leaves, thinly sliced
14 - Extra Parmesan cheese, for serving

# Directions:

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. Drain, reserving ½ cup of the starchy pasta water, and set 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. Add the seasoned chicken breasts and cook for 5 to 6 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before slicing thinly against the grain.
04 - Reduce the heat to medium in the same skillet. Melt the butter, then add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to let it brown.
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 pan.
06 - Stir in the heavy cream and grated Parmesan cheese. Simmer for 2 to 3 minutes, stirring frequently, until the sauce 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 drained 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 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 the same pan you sear the chicken in, so every caramelized bit gets folded back into the finished dish.
  • Sun dried tomatoes bring a tangy sweetness that cuts through the cream in a way that feels almost effortless.
  • It genuinely tastes like something you ordered at a neighborhood Italian restaurant, except you made it in slippers.
02 -
  • Do not skip scraping the brown bits from the pan because that fond is where half the sauces personality comes from.
  • The sauce will continue to thicken as it sits off the heat, so pull it from the stove when it looks slightly thinner than you want it.
03 -
  • Grate your Parmesan as finely as possible so it melts seamlessly into the cream without leaving stringy clumps behind.
  • Use the oil from the jar of sun dried tomatoes in place of some of the olive oil for an extra layer of tomato flavor you cannot get any other way.

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