Description
A creamy, flavor-packed chicken pasta dish featuring tender seasoned chicken, sun-dried tomatoes, and a rich parmesan cream sauce that feels restaurant-worthy yet easy to make at home.
Ingredients
2 large boneless, skinless chicken breasts (about 1 ½ pounds total), sliced horizontally
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 tablespoons olive oil
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes (optional)
¾ cup sun-dried tomatoes, chopped
1 ½ cups heavy cream
1 cup low-sodium chicken broth
1 cup freshly grated parmesan cheese
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
12 ounces penne pasta
½ cup reserved pasta water
¼ cup fresh basil, chopped
2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook 12 ounces penne pasta until al dente. Reserve ½ cup pasta water, then drain.
Season chicken with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook chicken 4–5 minutes per side until internal temperature reaches 165°F. Remove and set aside.
In the same skillet, sauté 3 cloves minced garlic for 30 seconds. Add ¾ cup sun-dried tomatoes and ½ teaspoon crushed red pepper flakes.
Pour in 1 cup chicken broth and simmer 2–3 minutes.
Add 1 ½ cups heavy cream, oregano, thyme, paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Simmer 5–7 minutes.
Stir in 1 cup parmesan cheese until melted and smooth.
Slice chicken and return to skillet. Add cooked pasta and toss to coat. Use reserved pasta water as needed to loosen sauce.
Stir in basil and parsley. Serve hot.
Notes
Use freshly grated parmesan for the smoothest sauce.
Adjust salt after adding parmesan, as it adds natural saltiness.
For extra creaminess, add an additional 2–3 tablespoons heavy cream before serving.
Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of broth or milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes