a large skillet or frying pan to cook the chicken and sauce
Large pot for boiling the pasta
Tongs or spatula to flip and remove the chicken
Strainer or colander for draining the pasta
Knife and cutting board essential for slicing the chicken and sun-dried tomatoes
Measuring cups and spoons will help you get the ingredient quantities just right
Mixing spoon or whisk necessary for stirring the sauce
Grater useful for freshly grating Parmesan, which is optional but highly recommended
Ingredients
2large chicken breastssliced or pounded
2tablespoonsolive oil
Salt and pepper to taste
3clovesgarlicminced
1teaspoonchili flakesoptional
1/2cupchicken broth
3/4cupheavy cream
1/2cupgrated Parmesan cheese
1/2cupsun-dried tomatoesin oil, drained and chopped
Fresh basil or parsley for garnish
250gpastapenne or fettuccine work best
Instructions
Cook the Pasta
Start by boiling water, adding a generous amount of salt, and cooking your pasta according to the package instructions. Reserve 1/4 cup of pasta water before draining.
Sear the Chicken
Season chicken with salt and pepper. In a large skillet, heat olive oil over medium heat. Cook the chicken for 3–4 minutes on each side or until it turns golden brown. Remove and set aside.
Make the Creamy Sauce
In the same skillet, sauté garlic and chili flakes until fragrant. Pour in chicken broth to deglaze the pan. Add heavy cream and sun-dried tomatoes, and let simmer for 3–5 minutes.
Add the Cheese
Stir in Parmesan cheese until the sauce thickens. Taste and adjust salt or pepper if needed.
Combine Everything
Return the chicken to the skillet, then add the cooked pasta and reserved pasta water to loosen the sauce if needed. Mix well until coated.
Garnish and Serve
Top with chopped basil or parsley and more Parmesan if desired. Serve hot and watch the compliments roll in!
Notes
📌 Pro Tip: You can substitute sun-dried tomatoes with cherry tomatoes, though the flavor depth might vary.