Description
A delicious creamy garlic chicken pasta dish with sun-dried tomatoes, perfect for a comforting meal.
Ingredients
Scale
- 3 pounds boneless, skinless chicken breasts
- to taste Salt
- to taste Black pepper
- 2 tablespoons olive oil or neutral cooking oil
- 2 tablespoons minced garlic
- 3/4 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 cup chopped sun-dried tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- to taste Salt and black pepper
- 12 ounces pasta of choice
- to taste Salt for boiling water
- Optional Garnishes: Fresh basil, thinly sliced
- Additional grated parmesan
Instructions
- Place the chicken on a cutting board and lightly pound to an even thickness.
- Pat dry, then season both sides with salt and pepper.
- Warm the oil in a large skillet over medium-high heat.
- Add the chicken and cook for 3–4 minutes per side until browned.
- Transfer to a plate; it will finish cooking later.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until al dente.
- Reserve 1/2 cup of the pasta water, then drain and set aside.
- Preheat the oven to 375°F.
- Reduce skillet heat to medium-low and add garlic; cook until fragrant.
- Stir in broth, scraping up browned bits.
- Remove skillet from heat for 2–3 minutes.
- Add heavy cream and stir until smooth.
- Whisk in parmesan until melted.
- Return to low heat and warm briefly.
- Stir in sun-dried tomatoes, oregano, pepper flakes, salt, and pepper.
- Bring to a gentle simmer.
- Return seared chicken to the skillet and coat with sauce.
- Transfer skillet to the oven and bake for 10–15 minutes.
- Let chicken rest for 5 minutes.
- Slice chicken if desired.
- Add cooked pasta to the skillet and toss to coat.
- Add reserved pasta water as needed.
- Serve with basil and extra parmesan.
Notes
- This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust the level of spice by varying the amount of crushed red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg