Sun Dried Tomato Chicken Pasta (Printable)
Creamy sun-dried tomato chicken with penne in a luscious Parmesan sauce, perfect for date nights.
# What you'll need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 2 tablespoons olive oil
→ Pasta
07 - 12 ounces penne or fettuccine
→ 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
15 - 1/4 teaspoon crushed red pepper flakes
16 - Salt and pepper, to taste
→ Garnish
17 - 2 tablespoons chopped fresh basil
18 - Extra grated Parmesan cheese for serving
# How to make it:
01 - Pat the chicken breasts dry and season both sides evenly with salt, black pepper, garlic powder, and smoked paprika.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and let rest.
03 - While the chicken rests, cook the pasta in a large pot of generously salted boiling water until al dente according to package directions. Reserve 1/2 cup of the starchy pasta water before draining.
04 - In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, scraping up any browned bits from the bottom of the pan.
05 - Stir in the sliced sun-dried tomatoes and cook for 2 minutes, allowing their concentrated flavor to bloom in the butter.
06 - Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer over medium heat.
07 - Add the Parmesan cheese, Italian seasoning, and red pepper flakes. Stir continuously until the cheese melts and the sauce thickens, about 2 to 3 minutes. Season with salt and pepper to taste.
08 - Slice the rested chicken into strips. Add the drained pasta and sliced chicken back into the skillet, tossing everything together until evenly coated. Use the reserved pasta water to adjust the sauce consistency as needed. Serve immediately, garnished with fresh basil and additional grated Parmesan.
# Expert Tips:
01 -
- The sauce clings to every ridge of pasta like it was made for it, and honestly it probably was.
- It tastes like something you would order at a cozy Italian restaurant except you made it in your own kitchen in slippers.
- Sun dried tomatoes bring this tangy, concentrated sweetness that makes the cream feel balanced instead of heavy.
02 -
- Do not rush the chicken sear by turning the heat too high or you will get a charred outside and raw center instead of the golden crust you want.
- The sauce thickens as it sits off the heat so if it seems a bit loose in the pan, trust that it will set up beautifully on the plate.
- Reserving pasta water is not optional because it is the only way to fix a sauce that has become too thick or clumpy.
03 -
- Let the chicken come to room temperature for about fifteen minutes before cooking so it sears evenly instead of cooking cold in the middle.
- Tossing the hot pasta with a tiny drizzle of olive oil after draining prevents it from clumping while you finish the sauce.