Description
A simple, one-skillet weeknight dinner featuring tender chicken, pasta, and a rich sun-dried tomato cream sauce. It’s flavorful, beginner-proof, and ready in about 30 minutes.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 8 oz uncooked pasta (penne, rigatoni, or fusilli)
- 1 cup sun-dried tomatoes packed in oil, chopped
- 1.5 cups heavy cream
- 1/2 cup low-sodium chicken broth
- 4–5 cloves garlic, minced
- 1 medium yellow onion, diced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Reserved starchy pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining, then set pasta aside.
- Heat butter in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet in a single layer. Cook for 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- Reduce heat to medium. Add diced onion to the same skillet and cook for 3-4 minutes until softened. Add minced garlic and chopped sun-dried tomatoes, stirring constantly for 1 minute.
- Pour in chicken broth to deglaze the pan, scraping up browned bits. Simmer for 2 minutes, then add heavy cream and Italian seasoning. Simmer gently for 3-4 minutes until the sauce thickens slightly.
- Return the cooked chicken to the skillet. Add the drained pasta and half of the Parmesan cheese. Toss to combine. Add reserved pasta water if the sauce is too thick.
- Remove the skillet from heat. Stir in the remaining Parmesan cheese. Taste and adjust salt and pepper. Serve immediately.
Notes
Do not rinse the cooked pasta. Use the oil from the sun-dried tomatoes for extra flavor. Always add cheese off the heat to prevent graininess. Leftovers can be stored in the fridge for up to 4 days. Reheat gently with a splash of milk or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 650
- Sugar: 6
- Sodium: 580
- Fat: 28
- Saturated Fat: 15
- Carbohydrates: 60
- Fiber: 3
- Protein: 35
Keywords: chicken pasta, sun-dried tomato, cream sauce, one skillet meal, easy dinner, weeknight dinner, pasta recipes