Sun Dried Tomato Chicken Pasta (Print Version)
Juicy chicken and penne tossed in a velvety sun-dried tomato cream sauce with Parmesan and fresh basil.
# What You 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, 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 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. 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 let rest for at least 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 the 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, being careful not to let it brown.
04 - Stir in the thinly sliced sun-dried tomatoes and cook for 2 minutes, allowing them to soften and release their concentrated flavor into the butter and garlic base.
05 - Pour in the heavy cream and chicken broth, stirring well to combine. Bring the mixture to a gentle simmer and let it bubble slightly for 1 to 2 minutes so the liquid begins to reduce and thicken.
06 - Stir in the grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes. Continue stirring for 2 to 3 minutes until the cheese melts completely and the sauce coats the back of a spoon. Adjust salt and pepper to taste.
07 - Slice the rested chicken breasts into strips. Add the drained pasta and sliced chicken to the skillet, tossing everything together until evenly coated. Use the reserved pasta water a splash at a time to adjust the sauce to your preferred consistency. Serve immediately, garnished with fresh basil and extra Parmesan.
# Expert Hints:
01 -
- The sauce clings to every noodle like it was meant to be there, and honestly it rivals anything from a restaurant.
- It sounds fancy but comes together on a weeknight without breaking a sweat.
02 -
- Do not let the cream sauce boil vigorously or it will break and turn greasy instead of smooth.
- Reserve that pasta water before you drain because once it is gone you cannot get it back and the sauce may be too thick without it.
03 -
- Grate your Parmesan on the fine holes of a box grater so it dissolves smoothly instead of leaving stringy clumps in the sauce.
- Let the chicken rest at least five minutes before slicing or every bit of juice ends up on the cutting board instead of in the meat.