Creamy Sundried Tomato Chicken Pasta

5 from 1 vote

A creamy and flavorful sundried tomato chicken pasta loaded with parmesan, sundried tomatoes, and topped with golden brown chicken breast.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 670kcal

Cost: $15

Remove chicken from packaging and use a paper towel to dry breasts completely. Season on both sides of the chicken with salt, pepper, and garlic powder.
In a large sauce pan, raise the heat to medium and add 2 tablespoon olive oil once hot. Place the chicken in the pan and cook on both sides for 5-7 minutes per side or until the chicken reaches an internal temperature of 165℉.
Remove the chicken from the pan and set aside to rest. In the same pan, add 1 tablespoon olive oil. Add garlic and saute for 1-2 minutes or until fragrant. Stir in the oregano and crushed red pepper. Then stir in the sundried tomatoes and chicken broth.
Fill a large pot with water and bring to a boil. Add the pasta and boil until al dente.
Simmer the chicken broth for 5 minutes, using a wooden spoon to scrape all the brown bits off the bottom of the pan. Stir in the heavy cream and lower the heat. Bring it to a low simmer. Transfer some pasta water into the sauce.
Strain the pasta and add it to the sauce. Stir and combine really well until the sauce starts becoming creamy and sticking to the pasta. Slowly add the parmesan to the dish, stirring it in thoroughly, before adding more. This could take up to 5 minutes.
Slice your chicken breast and add it to the top of the pasta. Serve with fresh chopped parsley as a garnish.

Keep the heat in check when cooking the chicken breast. If it is too hot, you'll burn the outside, but the inside will be raw. If it's not hot enough, you'll never get a golden brown crust. Let the chicken sear for the first 3 minutes before checking it.
Garlic sautes very quickly and then begins to burn. Be prepared to quickly add chicken broth to make sure you don't burn the garlic.
When you add the heavy cream, adjust the heat so the simmer is very low. You don't want to boil the heavy cream because that will separate the fat particles.
Add the pasta and lower the heat. Stir on the heat until the sauce begins to thicken. Then slowly add the parmesan stirring constantly so it doesn't get clumpy. The sauce will seem liquidy at first, then will get thicker as it sits with the pasta.