Garlic Parmesan Chicken Pasta (Printable)
Tender chicken breasts combined with sun-dried tomatoes in a creamy garlic Parmesan sauce.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil
→ Pasta
06 - 12 oz penne or fettuccine pasta
→ Sauce
07 - 3 tablespoons unsalted butter
08 - 4 garlic cloves, minced
09 - 1 cup heavy cream
10 - ½ cup chicken broth
11 - ½ cup grated Parmesan cheese, plus extra for garnish
12 - ½ cup sun-dried tomatoes, drained and sliced
13 - 1 teaspoon crushed red pepper flakes (optional)
14 - ¼ cup fresh basil, chopped
# Directions:
01 - Cook pasta according to package directions. Reserve ½ cup pasta water before draining. Set aside.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and Italian seasoning.
03 - Heat olive oil in large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to plate, rest 5 minutes, then slice into strips.
04 - In same skillet, melt butter over medium heat. Add minced garlic and sauté 1 minute until fragrant, being careful not to burn.
05 - Pour in heavy cream and chicken broth. Bring to gentle simmer, stirring occasionally to prevent scorching.
06 - Whisk in Parmesan cheese until completely melted and sauce is smooth. Stir in sun-dried tomatoes and red pepper flakes. Simmer 2 to 3 minutes until slightly thickened.
07 - Add sliced chicken and cooked pasta to skillet. Toss thoroughly to coat with sauce. Add reserved pasta water as needed for desired consistency. Remove from heat, fold in fresh basil. Serve immediately with additional Parmesan and basil.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Everything cooks in one pan so cleanup is almost nonexistent
- Sun-dried tomatoes add this sweet tangy brightness that cuts through all that creamy richness perfectly
02 -
- The first time I made this, I added cold cream to a hot pan and the sauce completely broke, learn from my mistake and let everything come to room temperature first
- Sun-dried tomatoes packed in oil are worth the extra money, that oil adds a subtle sweetness that makes the whole dish taste more expensive
03 -
- Grate your own Parmesan cheese, I promise the texture difference is worth the extra 30 seconds of effort
- Save some pasta water even if you think you won't need it, that liquid gold has saved me so many times when sauce suddenly looks too thick