Creamy Garlic Parmesan Chicken Pasta with Sun-Dried Tomatoes
A delightful dish featuring tender chicken and short pasta enveloped in a rich creamy sauce with sun-dried tomatoes, perfect for a cozy weeknight dinner.
Ingredients
For the Base
- 1 pound Boneless, skinless chicken breasts (or thighs), about 1 to 1.25 pounds
- 12 ounces Short pasta (penne, rigatoni, or rotini)
For the Sauce
- 1/2 cup Sun-dried tomatoes in oil, drained and sliced
- 3-4 cloves Garlic, minced
- 1 cup Heavy cream (or half-and-half for a lighter version)
- 1 cup Chicken broth (low sodium preferred)
- 3/4 to 1 cup Freshly grated Parmesan cheese
- 2 tablespoons Butter
- 1 tablespoon Olive oil (use some from the sun-dried tomato jar for extra flavor)
- 1 teaspoon Italian seasoning
- pinch Red pepper flakes (optional)
- Salt and black pepper to taste
To Serve
- Fresh basil or parsley, chopped, for garnish
Instructions
Cooking the Pasta
- Cook the pasta in salted water until just al dente. Reserve 1/2 cup of pasta water, then drain.
Preparing the Chicken
- Pat the chicken dry and season with salt, pepper, and half the Italian seasoning.
- In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
- Add chicken pieces and cook for 4–6 minutes on each side until golden and fully cooked. Transfer to a plate to rest, then slice.
Making the Sauce
- Lower the heat to medium, add the remaining butter, and a splash of oil from the sun-dried tomatoes.
- Add garlic and red pepper flakes; cook for 30–45 seconds until fragrant. Stir in sliced sun-dried tomatoes.
- Pour in chicken broth and scrape up any browned bits from the skillet. Simmer for 2 minutes.
- Stir in the cream and remaining Italian seasoning, simmering gently for 2–3 minutes to thicken slightly.
- Reduce heat to low, gradually stir in the Parmesan cheese until melted and smooth. Adjust salt and pepper to taste.
Combining and Serving
- Add the sliced chicken and drained pasta to the skillet. Toss to coat everything in the creamy sauce. If sauce is too thick, loosen it with reserved pasta water.
- Top with freshly chopped basil or parsley and extra Parmesan if desired. Serve hot.
Notes
You can prepare the chicken and sauce ahead of time and store separately in the fridge for up to 3 days. Reheat slowly to avoid breaking the sauce. For a healthier option, substitute heavy cream with half-and-half and chicken with firm tofu.