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Need a quick meal that feels super special? Grab one pot and whip up this creamy sun-dried tomato chicken pasta. Juicy chicken and penne come together in a dreamy, rich sauce that’s easy to fix and sure to wow anyone at your table.
Unreal Kitchen Magic
This dish grabbed my heart from the first bite. I love how the pasta cooks right alongside the chicken, soaking up every bit of that yummy sauce. The sauce? Oh, it’s next-level with sun-dried tomatoes, cream, and loads of Parmesan. Folks never leave leftovers—they always want more.
Your Shopping List
- Fresh Basil: Chop it up for a fragrant touch at the end.
- Penne Pasta: Just toss it in dry so it grabs all the flavors.
- Parmesan Cheese: Grate it yourself for melty goodness.
- Sun-Dried Tomatoes: Slice thin for little bites of tang.
- Heavy Cream: Makes your sauce super smooth.
- Chicken Broth: It’s the sauce’s base and keeps everything juicy.
- Italian Seasoning: Adds that herby punch everyone loves.
- Crushed Red Pepper: A pinch brings the tiniest kick.
- Garlic: Chop it fresh for full flavor.
- Butter: Use it for a richer base.
- Olive Oil: Helps brown your chicken.
- All-Purpose Flour: Dust your chicken with this for a yummy crust.
- Chicken Breasts: Slice them thin so they cook up fast.
Jump In Together
- Finish Up
- Chop or slice the chicken from earlier. Stir in a good handful of Parmesan and basil leaves. Toss the chicken back in and give everything a mix before you serve.
- Simmer Chicken and Pasta
- Add the dry pasta, put the chicken on top, and set your lid on. Keep everything bubbling until both the pasta’s soft and your chicken’s good to go—about 20 minutes.
- Make the Sauce
- Pour in the broth, heavy cream, sun-dried tomatoes, and sprinkle on the Italian seasoning. Scrape up those tasty bits from the pan as you stir. Let everything mellow for a little while.
- Sauté Spices
- Drop in some butter, a couple of chopped garlic cloves, and red pepper flakes into your pan. The house will smell amazing in just a minute or two.
- Brown That Chicken
- Heat up some oil and lay in your floured chicken. Let both sides get a golden tan, then pop the chicken out for the next step.
- Prep Chicken
- Cut the chicken breasts thin, sprinkle with salt and pepper, and coat in flour until covered—it’ll help you get that crispy outside later.
Nail Every Detail
After lots of trial runs, I finally nailed it—cutting chicken evenly totally matters. Give the chicken time to get golden; those bits at the bottom take your sauce to another level. And whatever you do, don’t skip basil at the end. It wakes up every bite.
Staying Delicious
This pasta tastes best fresh, but trust me, leftovers turn out great too. I keep it in a snug container, and when I want more, I splash in a little cream before warming it. Low and gentle heat on the stove works best, but a microwave does the trick too—just stir a few times to keep everything creamy.
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Frequently Asked Questions
- → What does coating chicken in flour do?
- It helps brown the chicken and thickens the sauce slightly. Just remember to shake off the extra flour.
- → Why not boil pasta separately?
- Cooking pasta in the same pot gives it more flavor and creates a natural thickness with its starch. Plus, it's less cleanup!
- → Why take the chicken out while the pasta cooks?
- This prevents overcooking while letting the chicken rest, which keeps it tender.
- → When should parmesan go in?
- Stir the parmesan at the end on low heat, adding the basil too. This keeps the sauce smooth without graininess.
- → Can I skip freshly grated parmesan?
- Freshly shredded parmesan melts better and gives a creamier texture, unlike pre-grated varieties which can affect the sauce.