Description
A creamy, garlicky weeknight pasta dish featuring sun-dried tomatoes and parmesan cheese that comes together in just 20 minutes.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon Italian seasoning
- 12 oz penne or rigatoni pasta
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- 4–5 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- ½ cup sun-dried tomatoes packed in oil, chopped
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon red pepper flakes
- ¼ cup fresh basil, chopped
- 1 tablespoon olive oil
Instructions
- Pat chicken pieces dry and toss with Italian seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Brown chicken in a single layer for 3-4 minutes per side until cooked through. Remove chicken and set aside, leaving fond in the pan.
- While chicken cooks, bring a large pot of salted water to a boil. Cook pasta until al dente, reserving 1 cup of pasta water before draining.
- Reduce skillet heat to medium. Add butter, minced garlic, and red pepper flakes. Sauté for 1 minute until fragrant.
- Pour in chicken broth and sun-dried tomatoes (including oil). Scrape up browned bits from the bottom of the pan and simmer for 2 minutes.
- Stir in heavy cream and simmer gently for 2-3 minutes until slightly thickened.
- Remove pan from heat. Gradually stir in Parmesan cheese until melted and smooth.
- Add cooked chicken and any juices back into the sauce. Toss to coat.
- Add drained pasta to the skillet. Toss with sauce, adding reserved pasta water as needed to reach desired consistency.
- Serve immediately topped with fresh basil and extra Parmesan.
Notes
Save the starchy pasta water to help thicken the sauce. Remove the pan from heat before adding Parmesan to prevent the cheese from seizing. Use sun-dried tomatoes packed in oil for best flavor. This recipe does not freeze well due to the dairy content.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4
- Sodium: 680
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 2
- Protein: 28
Keywords: Marry Me Chicken Pasta, weeknight dinner, creamy pasta, sun-dried tomato pasta, easy chicken recipe, 20 minute meals