Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 12 oz dried pasta (penne, fettuccine, or rotini)
- 2 tablespoons unsalted butter or olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
- 1 tablespoon Italian seasoning
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1: Slice the chicken breasts horizontally to create four thinner cutlets. Season both sides generously with salt, pepper, and 1 teaspoon of Italian seasoning. Heat the butter or oil in a large skillet over medium-high heat and sear the chicken for 4-6 minutes per side until fully cooked and golden brown. Remove the chicken and set aside, reserving the drippings in the pan.
- Step 2: While the chicken rests, cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining the remaining water.
- Step 3: Reduce the skillet heat to medium. Add the minced garlic and the sliced sun-dried tomatoes to the reserved drippings, cooking for 1-2 minutes until fragrant. Add the remaining Italian seasoning.
- Step 4: Pour in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low, then slowly stir in the grated Parmesan cheese until the sauce is smooth. If the sauce is too thick, incorporate 1/4 cup of the reserved pasta water. Taste and adjust seasoning as needed.
- Step 5: Slice the cooked chicken into bite-sized strips or cubes. Add the drained pasta and the sliced chicken back into the skillet with the cream sauce. Toss gently to fully coat all the pasta and chicken. Serve immediately.
Notes
- To prevent the pasta from drying out in the fridge, store leftovers in an airtight container with a small splash of milk or extra heavy cream to help maintain the sauce's moisture content for up to three days.
- For the best texture, reheat individual portions slowly on the stovetop over low heat, stirring in a splash of water or chicken broth to loosen the sauce and prevent it from separating or becoming oily.
- Don't toss all the oil from the sun-dried tomatoes; incorporating a tablespoon of that flavorful infused oil into your skillet alongside the garlic in Step 3 will add an extra layer of savory depth to the final cream sauce.
- Cut through the richness of the creamy sauce by serving this pasta alongside a crisp side salad, perhaps dressed with a tart lemon vinaigrette, and a slice of crusty bread for soaking up every drop.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American