Creamy Sun-Dried Tomato Chicken (Printable View)

Golden seared chicken meets creamy sun-dried tomato sauce over penne pasta for a rich 40-minute dinner.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon paprika

→ Pasta

05 - 12 oz penne or fettuccine pasta

→ Sauce

06 - 2 tablespoons olive oil
07 - 3 cloves garlic, minced
08 - 1/2 cup sun-dried tomatoes, drained and sliced
09 - 1 cup chicken broth
10 - 1 cup heavy cream
11 - 1/2 cup grated Parmesan cheese
12 - 1 teaspoon Italian seasoning
13 - 1/4 teaspoon red pepper flakes

→ Garnish

14 - Fresh basil or parsley, chopped
15 - Additional grated Parmesan cheese

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain well and set aside.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with kosher salt, black pepper, and paprika.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove chicken from skillet, tent loosely with foil, and let rest for 5 minutes.
04 - Add minced garlic to the same skillet. Sauté for 30 seconds until fragrant, being careful not to burn. Add sliced sun-dried tomatoes and cook for 1 minute to soften.
05 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the mixture simmer for 2-3 minutes until slightly reduced.
06 - Reduce heat to medium-low. Stir in heavy cream, grated Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
07 - Slice rested chicken into strips. Add cooked pasta and sliced chicken to the sauce, tossing gently until everything is well combined and heated through. Serve immediately, garnished with chopped fresh basil or parsley and extra grated Parmesan cheese.

# Expert Advice:

01 -
  • The sauce comes together in one pan, using the same skillet you seared the chicken in so all those golden bits become part of something incredible
  • It hits that perfect balance between comfort food and something impressive enough for date night
02 -
  • Don’t skip the step of letting the chicken rest before slicing, cutting into it too soon lets all the juices run out
  • Add the Parmesan off the heat, otherwise the dairy can separate and turn grainy instead of smooth
03 -
  • Use a mix of sun-dried tomato oil and olive oil for searing the chicken, it adds another layer of flavor
  • If the sauce seems too thick, add pasta water a tablespoon at a time until it coats the back of a spoon

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