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Homemade Chicken Pasta with Sun Dried Tomato Cream Sauce photo

Chicken Pasta with Sun Dried Tomato Cream Sauce

Comforting penne tossed in a creamy sun-dried tomato sauce with seasoned pan-seared chicken.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings

Equipment

  • Large Pot
  • Large Skillet
  • Measuring cups and spoons
  • Tongs or spatula
  • Knife and cutting board
  • Colander
  • Measuring cup

Ingredients
  

  • 2 lb chicken breast cut into thin cutlets
  • 1/2 tsp salt for seasoning chicken
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tbsp olive oil or more as needed for pan
  • 16 oz penne pasta uncooked
  • 4 tbsp butter
  • 2 tbsp all-purpose flour
  • 6 cloves garlic pressed
  • 1 cup chicken broth
  • 8 oz sun-dried tomatoes chopped
  • 2 cup heavy cream
  • 1 tsp salt for sauce
  • 1/2 cup Parmesan cheese
  • 1/2 cup fresh basil chopped

Instructions
 

  • Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente; drain and set aside.
  • While the water heats, season both sides of the chicken cutlets with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon pepper.
  • Heat a large skillet over medium heat and add 1 tablespoon olive oil. When hot, add chicken in a single layer and cook without moving 3–4 minutes, then flip and cook another 3–4 minutes until internal temperature reaches 165°F; remove chicken and keep warm. Cook in batches if needed to avoid overcrowding.
  • Reduce heat to low and add 4 tablespoons butter to the same skillet. Once melted, whisk in 2 tablespoons flour and cook briefly to form a roux, about 30–60 seconds.
  • Add the pressed garlic and cook 30–60 seconds more, then pour in 1 cup chicken broth and bring to a gentle simmer to thicken.
  • Slowly stir in 2 cups heavy cream until smooth, then add 1 teaspoon salt, 1/2 cup grated Parmesan, 8 ounces chopped sun-dried tomatoes, and 1/2 cup chopped fresh basil; simmer briefly to combine and heat through.
  • Toss the drained pasta with the sauce in the skillet to coat evenly. Slice or place the cooked chicken on top of the pasta.
  • Garnish with additional basil or Parmesan if desired and serve immediately.

Notes

  • You can substitute boneless chicken thighs or tenderloins if preferred.
  • Use any pasta shape you have on hand, such as spaghetti, fettuccine, or rotini.
  • Salted or unsalted butter both work fine.
  • Fresh garlic is best, but jarred minced garlic can be used in a pinch.
  • If sun-dried tomatoes are not packed in oil, simmer them a bit longer to rehydrate.
  • Half-and-half can be used carefully but will make the sauce less rich.