Garlic Parmesan Chicken Pasta (Printable)

Tender chicken, garlic, sun-dried tomatoes, and Parmesan combine in a creamy pasta delight.

# 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 (optional)
14 - ¼ cup fresh basil, chopped

# How to Make It:

01 - Cook pasta according to package instructions. Reserve ½ cup pasta water before draining. 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 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, about 1 minute.
05 - Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
06 - Whisk in grated Parmesan cheese until melted and smooth. Add sun-dried tomatoes and red pepper flakes. Simmer for 2–3 minutes until slightly thickened.
07 - Return sliced chicken to the pan. Add cooked pasta and toss to coat evenly. Add reserved pasta water as needed for desired creaminess. Remove from heat and stir in fresh basil. Serve immediately, garnished with extra Parmesan and basil if desired.

# Expert Advice:

01 -
  • The sauce clings to every curve of pasta like a warm, flavorful embrace
  • It somehow manages to taste fancy enough for company while being ready in under 45 minutes
  • The sun-dried tomatoes add little bursts of tangy sweetness that cut through all that richness
02 -
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge
  • The sauce will continue thickening as it sits even off the heat so stop earlier than you think necessary
03 -
  • Grate your own Parmesan because pre-grated cheese will never melt into the same silky consistency
  • Do not rinse the pasta after draining because that starch is what makes the sauce cling to every strand

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