Description
A creamy and flavorful pasta dish with tender chicken and sun-dried tomatoes, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (sliced horizontally into thin cutlets)
- 8 oz pasta (rigatoni, penne, or fusilli)
- 1 tbsp olive oil
- 4 cloves garlic (minced)
- 1/2 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes in oil (drained and chopped)
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (adjust to your taste)
- Salt and freshly ground black pepper (to taste)
- 1/4 cup fresh basil (chopped, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain.
- While the pasta is cooking, pat the chicken breasts dry and season with salt, pepper, and half of the Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 4-5 minutes per side until golden brown and cooked through. Remove the chicken and set it aside.
- In the same skillet, reduce the heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any delicious browned bits from the bottom. Let it simmer for 1 minute.
- Stir in the heavy cream, the remaining Italian seasoning, and red pepper flakes. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens a bit.
- Add the sun-dried tomatoes and freshly grated Parmesan cheese, stirring until the cheese melts into the sauce.
- Slice the cooked chicken and return it to the skillet along with the drained pasta. Toss everything until well combined. If the sauce becomes too thick, add a splash of the reserved pasta water.
- Garnish with fresh basil and serve immediately.
Notes
For a lighter version, substitute heavy cream with half-and-half or a plant-based alternative. Pair this dish with garlic bread or a fresh side salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: chicken pasta, creamy pasta, dinner recipe, weeknight meal, sun-dried tomatoes