Description
A quick, decadent, and satisfying one-pan pasta dish featuring tender chicken and al dente pasta enveloped in a luscious, creamy sauce infused with sun-dried tomatoes and Parmesan. This dish offers an irresistible blend of savory, tangy, and cheesy flavors, perfect for weeknight dinners or impressing guests.
Ingredients
1 tbsp olive oil
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and freshly ground black pepper to taste
1/2 tsp garlic powder
1/4 tsp onion powder
4 cloves garlic, minced
1/2 cup sun-dried tomatoes packed in oil, drained and chopped
1/2 tsp red pepper flakes (optional)
4 cups chicken broth
12 oz fettuccine or other long pasta
1 cup heavy cream
1/2 cup grated Parmesan cheese
A handful of fresh basil leaves, chopped (for garnish)
Instructions
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Season chicken pieces with salt, pepper, garlic powder, and onion powder. Add chicken to the skillet and cook until golden brown and cooked through. Remove chicken from the skillet and set aside.
Reduce heat to medium. Add minced garlic, chopped sun-dried tomatoes, and red pepper flakes (if using) to the skillet. Sauté for about 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Add the pasta to the simmering broth. Stir well to prevent sticking. Cook according to package directions, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy.
Return the cooked chicken to the skillet, stirring to combine and heat through.
Taste and adjust seasoning if needed. Serve immediately, garnished with fresh basil.
Notes
For a richer sauce, you can add a tablespoon of butter with the heavy cream.
If the sauce is too thick, add a splash of milk or additional chicken broth.
Sun-dried tomatoes can be substituted with roasted red peppers, but the flavor will be different.
Ensure the pasta is fully submerged in the broth to cook evenly.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 10
- Cook Time: 20
- Category: Meals
- Method: One-Pan Skillet
- Cuisine: Italian-American