Garlic Parmesan Chicken Pasta (Printable)
A creamy dish combining chicken, garlic, sun-dried tomatoes, and Parmesan with tender pasta and fresh basil.
# 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
# Directions:
01 - Cook pasta according to package directions. Reserve ½ cup pasta water before draining. Set drained pasta aside.
02 - Pat chicken breasts thoroughly dry with paper towels. Season both sides evenly with salt, black pepper, and Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate, rest for 5 minutes, then slice into thin strips.
04 - In the same skillet, reduce heat to medium. Melt butter and add minced garlic. Sauté for 1 minute until fragrant, being careful not to burn.
05 - Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer. Whisk in Parmesan cheese until completely melted and smooth.
06 - Stir in sun-dried tomatoes and crushed red pepper flakes. Simmer for 2–3 minutes until slightly thickened.
07 - Add sliced chicken and cooked pasta to the skillet. Toss thoroughly to coat. 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 garnish.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all day
- Sun-dried tomatoes add bursts of sweet tangy flavor that balance the rich cream perfectly
02 -
- Reserving that pasta water is the secret to restaurant-quality sauce consistency
- Cold cream can sometimes seize when hitting a hot pan, so let it come to room temperature first
03 -
- Don't rush the garlic step, burnt garlic will turn bitter and ruin the whole dish
- Let your chicken come to room temperature for 20 minutes before cooking for more even results