Garlic Parmesan Chicken Pasta (Print View)
A creamy pasta with tender chicken, garlic, sun-dried tomatoes, and Parmesan sauce for a flavorful meal.
# Ingredient List:
→ 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
14 - ¼ cup fresh basil, chopped
# How to Make:
01 - Cook pasta according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
02 - Pat chicken breasts dry. Season both sides with salt, pepper, and Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until golden and cooked through. Transfer to a plate, rest for 5 minutes, then slice thinly.
04 - In the same skillet, melt butter. Add garlic and sauté until fragrant, about 1 minute.
05 - Stir in heavy cream and chicken broth; bring to a gentle simmer.
06 - Whisk in Parmesan cheese until melted and smooth. Add sun-dried tomatoes and crushed red pepper flakes, simmer for 2–3 minutes.
07 - Return sliced chicken to the pan. Add cooked pasta and toss to coat. Add reserved pasta water as needed for a creamy consistency. Remove from heat. Stir in fresh basil. Serve immediately, garnished with extra Parmesan and basil if desired.
# Expert Advice:
01 -
- The sauce clings to every curve of pasta like it was made for each other, thick and velvety without needing fancy techniques
- Everything comes together in one skillet, meaning less cleanup and more time actually enjoying your meal
- The sun-dried tomatoes add this sweet-tart brightness that cuts through all that richness
02 -
- Sauces with cream can seize up if boiled too aggressively, so keep it at a gentle simmer
- The pasta continues absorbing sauce even after serving, so err on the side of slightly looser consistency
- Sun-dried tomatoes packed in oil add extra flavor, but drain them well first
03 -
- Room temperature cream incorporates more smoothly into sauces
- Grate your own Parmesan from a wedge instead of buying pre-grated