Creamy Sun Dried Tomato Chicken Pasta (Print version)

Juicy chicken and sun-dried tomatoes in a velvety cream sauce, tossed with penne for a comforting weeknight meal.

# What goes in:

→ Chicken & Seasoning

01 - 2 large boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1 teaspoon Italian seasoning blend
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 - 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 teaspoon crushed red pepper flakes (optional)

→ Garnish & Serving

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

# Cooking 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 before draining. Set the drained pasta aside.
02 - While the pasta cooks, pat the chicken breasts dry with paper towels. Season both sides generously with salt, freshly ground black pepper, and the Italian seasoning blend, pressing the spices into the meat.
03 - Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully lay the seasoned chicken breasts in the pan and sear for 5 to 6 minutes per side, until deeply golden brown and cooked through to an internal temperature of 165°F. Transfer the chicken to a cutting board and let it 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, 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.
05 - Pour in the chicken broth and bring to a gentle simmer, using a wooden spoon to scrape up all the caramelized fond from the bottom of the skillet. Let the liquid reduce for 1 to 2 minutes.
06 - Stir in the heavy cream and half a cup of freshly grated Parmesan cheese. Simmer gently for 2 to 3 minutes, stirring frequently, until the sauce coats the back of a spoon. Add the crushed red pepper flakes if desired for a subtle heat.
07 - Return the sliced chicken to the skillet along with the cooked pasta. Toss everything together until every strand or piece is coated in the creamy sauce. If the sauce seems too thick, loosen it with a splash of the reserved pasta water until it reaches the desired consistency.
08 - Taste and adjust the seasoning with additional salt and pepper as needed. Serve immediately, garnished with freshly sliced basil leaves and an extra shower of Parmesan cheese.

# Tips from flavorandfeast:

01 -
  • The sauce comes together in one skillet and tastes like you spent hours reducing it on the back burner of a fancy restaurant kitchen.
  • Sun dried tomatoes bring this intense, concentrated sweetness that makes people close their eyes on the first bite.
02 -
  • Do not let the cream sauce come to a hard boil or it will separate and become grainy instead of smooth and silky.
  • Those browned bits stuck to the bottom of the skillet after searing the chicken are pure concentrated flavor so always deglaze with the broth.
03 -
  • Let the chicken rest at least five minutes before slicing so the juices stay inside the meat instead of pooling on your cutting board.
  • Grate the Parmesan as finely as possible so it melts seamlessly into the cream sauce without leaving any stringy clumps behind.

Return