Description
Golden-seared chicken and al dente pasta in a luscious cream-parmesan sauce with sun-dried tomatoes, garlic, and herbs. A weeknight-easy dinner with cozy elegance.
Ingredients
Scale
- 12 oz (340 g) pasta (penne, rigatoni, or orecchiette)
- 1.5 lb (680 g) boneless, skinless chicken breasts or thighs, cut in cutlets
- 2 tsp kosher salt, divided
- 1 tsp freshly ground black pepper
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (adjust to taste)
- 2 tbsp olive oil (or oil from sun-dried tomato jar)
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, finely sliced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream (or 3/4 cup cream + 1/4 cup milk)
- 3/4 cup freshly grated parmesan cheese, plus more for serving
- 1 tsp cornstarch (optional, for thicker sauce)
- 2 cups baby spinach (optional)
- Fresh basil, torn, for garnish
- Lemon wedge (optional, to brighten)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta 1 minute shy of al dente. Reserve 1 cup pasta water; drain.
- Pat chicken dry. Season with 1 tsp salt, pepper, Italian seasoning, and red pepper flakes. Heat olive oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until golden and cooked through (165°F/74°C). Transfer to a plate; tent with foil.
- Lower heat to medium. Melt butter in same skillet. Add garlic and sun-dried tomatoes; sauté 30–60 seconds until fragrant.
- Pour in chicken broth, scraping up browned bits. Simmer 2 minutes to reduce slightly.
- Stir in cream and remaining 1 tsp salt. Simmer 2–3 minutes. Off heat, whisk in parmesan in small handfuls until glossy. For thicker sauce, whisk cornstarch with 1 tbsp cool water and stir in; simmer 30 seconds.
- Slice chicken into strips. Add pasta to skillet with splash of reserved pasta water. Toss over low heat until coated and silky. Fold in spinach (if using) to wilt. Add chicken back; toss to coat. Adjust seasoning to taste.
- Finish with fresh basil, extra parmesan, and squeeze of lemon. Serve immediately.
Notes
Use oil-packed sun-dried tomatoes and grate parmesan fresh. Keep heat moderate once cream is added to prevent splitting. Add pasta water or lemon juice to loosen thick sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 4g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 115mg
Keywords: marry me chicken pasta, creamy chicken pasta, date night pasta, chicken recipes