Garlic Parmesan Chicken Pasta (Print Version)
Tender chicken breast and garlic blended with Parmesan, sun-dried tomatoes, and creamy pasta.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil
→ Pasta
06 - 12 oz penne or fettuccine pasta
→ Sauce
07 - 3 tablespoons unsalted butter
08 - 4 garlic cloves, minced
09 - 1 cup heavy cream
10 - ½ cup chicken broth
11 - ½ cup grated Parmesan cheese, plus extra for garnish
12 - ½ cup sun-dried tomatoes, drained and sliced
13 - 1 teaspoon crushed red pepper flakes
14 - ¼ cup fresh basil, chopped
# How-To Steps:
01 - Cook pasta according to package instructions. Reserve ½ cup pasta water before draining and set aside.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing thinly.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, approximately 1 minute, being careful not to burn.
05 - Pour in heavy cream and chicken broth, stirring to combine. Bring mixture to a gentle simmer over medium-low heat.
06 - Whisk in grated Parmesan cheese until completely melted and sauce is smooth. Stir in sun-dried tomatoes and crushed red pepper flakes. Simmer for 2–3 minutes until slightly thickened.
07 - Add sliced chicken back to the pan along with cooked pasta. Toss everything together until well coated. Add reserved pasta water as needed to achieve desired creamy consistency. Remove from heat, fold in fresh basil, and serve immediately with additional Parmesan and basil for garnish.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Its the kind of meal that makes people pause conversations and just focus on eating
02 -
- If the sauce seems too thick dont hesitate to add more pasta water a little at a time
- The garlic burns faster than you expect so watch it closely after hitting the pan
03 -
- Grate your own Parmesan from a wedge for the smoothest sauce possible
- Save extra pasta water even if you think you wont need it better to have it