Garlic Parmesan Chicken Pasta (Print)

Creamy pasta with tender chicken, garlic, sun-dried tomatoes, and Parmesan for a rich, comforting flavor experience.

# What You 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 Make It:

01 - Cook pasta according to package directions. Reserve ½ cup of 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 for 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and rest for 5 minutes, then slice into thin strips.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and 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 completely melted and smooth. Stir in sun-dried tomatoes and red pepper flakes. Simmer for 2–3 minutes until slightly thickened.
07 - Add sliced chicken and cooked pasta to the skillet. Toss everything together until well coated. Add reserved pasta water as needed to achieve desired creaminess. Remove from heat, stir in fresh basil, and serve immediately with additional Parmesan and basil garnish.

# Expert Advice:

01 -
  • The sauce develops this incredible restaurant quality richness in just minutes, but tastes like it simmered all afternoon
  • Sundried tomatoes add these bursts of tangy sweetness that cut through all that creamy perfection
  • Everything happens in one pan, so you get maximum flavor with minimum cleanup
02 -
  • Room temperature cream incorporates more smoothly into the sauce without seizing or separating
  • Grating your own Parmesan makes all the difference, the pre shredded stuff just won't melt into that silky consistency you're after
  • Dont rush the chicken rest period, cutting into it immediately lets all those juices escape onto your cutting board instead of staying in the meat
03 -
  • Use freshly grated Parmesan and grate it yourself right before adding to the sauce
  • Let your cream come to room temperature while you prep everything else, it prevents any potential separation issues

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