Description
A creamy, flavorful one-pot chicken pasta dish where tender chicken breasts are cooked with garlic, sun-dried tomatoes, and Italian seasoning in a luscious cream sauce, combined with penne pasta and finished with fresh basil and Parmesan cheese. This easy and comforting recipe cooks everything in one pan for minimal cleanup and maximum taste.
Ingredients
Chicken and Coating
- 1 pound chicken breasts, sliced thin
- 1/4 cup all-purpose flour
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Sauce and Pasta
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/4 cup julienne sun-dried tomatoes in oil, drained
- 1/2 teaspoon Italian seasoning (no salt added)
- 8 oz penne pasta, uncooked
- 1 cup freshly shredded Parmesan cheese
- Fresh basil, for garnish
Instructions
- Prepare and Brown Chicken: Pat the sliced chicken breasts dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Dredge each piece through all-purpose flour, shaking off any excess flour. Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken and cook until browned on both sides, about 3-4 minutes per side. The chicken will not be fully cooked at this stage. Remove from pan and set aside.
- Sauté Aromatics and Add Liquids: Reduce heat to medium and add butter to the same pan. Once melted, add minced garlic and crushed red pepper flakes. Sauté gently for 1-2 minutes until fragrant, taking care not to burn the garlic. Pour in the low-sodium chicken broth and heavy cream, then add the drained julienne sun-dried tomatoes and Italian seasoning. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Increase the heat to medium-high and stir well, scraping up browned bits from the bottom of the pan to build flavor.
- Simmer and Cook Pasta with Chicken: When the broth and cream mixture begins to simmer, stir in the uncooked penne pasta, making sure it is submerged in the liquid. Nestle the browned chicken breasts on top of the pasta. Cover the pan with a lid and reduce heat to medium-low. Allow to cook gently for about 20 minutes, or until the pasta is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Finish and Serve: Remove the chicken breasts from the pan and set them aside to rest for a few minutes. Lower the heat to low and stir the freshly shredded Parmesan cheese and chopped fresh basil into the pasta sauce until melted and well combined. Slice or dice the rested chicken breasts and stir them back into the pasta. Serve immediately, garnished with extra fresh basil if desired.
Notes
- Use a meat thermometer to ensure chicken is cooked to 165°F for safety.
- Dredging chicken in flour helps create a slight crust and thickens the sauce.
- Sun-dried tomatoes packed in oil add rich flavor, but drain them well to avoid oily sauce.
- For a lighter version, substitute heavy cream with half-and-half or a combination of milk and cream cheese.
- Leftovers can be refrigerated for 2-3 days and reheated gently on the stovetop.
