Garlic Parmesan Chicken Pasta (Printable version)
Creamy Parmesan sauce with garlic, chicken, and sun-dried tomatoes tosses with tender pasta for a luscious dinner.
# Ingredient List:
→ 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 (optional)
14 - ¼ cup fresh basil, chopped
# How to Make It:
01 - Cook pasta according to package directions. Reserve ½ cup pasta water before draining. Set aside.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and rest 5 minutes before slicing into thin strips.
04 - In the same skillet, reduce heat to medium. Melt butter and add minced garlic. Sauté until fragrant, about 1 minute.
05 - Pour in heavy cream and chicken broth. Bring to a gentle simmer, stirring constantly.
06 - Whisk in grated Parmesan cheese until fully melted and sauce is smooth. Add sun-dried tomatoes and crushed red pepper flakes. Simmer for 2–3 minutes until slightly thickened.
07 - Return sliced chicken to the skillet. Add cooked pasta and toss until evenly coated. Add reserved pasta water as needed to achieve desired creamy consistency. Remove from heat, stir in fresh basil, and serve immediately with additional Parmesan and basil garnish.
# Expert Suggestions:
01 -
- The sauce comes together in minutes but tastes like it simmered all day
- Sun-dried tomatoes add this sweet tangy brightness that cuts through all that rich cream
02 -
- Reserving pasta water is non negotiable, it turns the sauce from good into restaurant quality
- Letting the chicken rest before slicing is what keeps it juicy instead of dry
03 -
- Dont rush the garlic step, burnt garlic tastes bitter and ruins the whole sauce
- Room temperature cream incorporates more smoothly than cold from the fridge