Enjoy this really quick and simple weeknight pasta dish with chicken and a creamy sun dried tomato and basil sauce. Ready in 30 minutes, it is sure to be a fan favorite!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Servings: 8people
Calories: 419kcal
Ingredients
For the Chicken
2lbschicken breastcut into thin cutlets
1/2teaspoonsalt
1/2teaspoongarlic powder
1/2teaspoonpepper
1tablespoonolive oilor more as needed
For the Pasta with Sun Dried Tomato and Basil Cream Sauce
16ouncespenne pastauncooked
4tablespoonsbutter
2tablespoonflour
6clovesgarlicpressed
1cupchicken broth
8ouncesSun dried tomatoeschopped
2cupsheavy cream
1teaspoonsalt
1/2cupparmesan
1/2cupchopped fresh basil
Instructions
Cook the pasta per package directions.
Heat a large skillet with the olive oil over medium heat. While it is heating season the chicken with the salt, pepper and garlic powder.
Once the skillet is hot, add the chicken and let cook without moving for 3-4 minutes. Then flip and cook an additional 3-4 minutes until the chicken has reached 165˚F internal temperature. Remove from skillet and set aside.Note: For best results, cook the chicken in a single layer without over crowding the pan. If you have too much chicken, cook the chicken in 2-3 batches by repeating this process.
Reduce heat to low and add the butter to the skillet, once melted, add the flour and mix together. Add the garlic and cook 30-60 seconds.Mix in the chicken broth and bring the mixture to a simmer to thicken.
Once thickened, slowly stir in the cream. Then add the salt, parmesan, sun dried tomatoes, and fresh basil.Toss the drained pasta with the sauce and stir to coat. Add chicken to the top Garnish with additional basil or parmesan if desired. Enjoy!
Notes
Substitutions:
Chicken breast – You can substitute other cuts of boneless chicken such as chicken thighs or chicken tenderloins. If you use a different cut of chicken, just be sure to cut or pound the chicken very thin.
Penne pasta – You can use almost any variety of pasta you like or have on hand with great results in this recipe. Spaghetti, fettuccini, linguini, or even rotini will all work well.
Butter – Salted or unsalted will work just fine. You won’t notice a difference in taste either way.
Garlic cloves – I prefer fresh for the best flavor, but you can use jarred garlic in a pinch.
Chicken Broth – Vegetable broth can also be substituted if preferred.
Sun-Dried Tomatoes – If you use sun-dried tomatoes that are not in oil, you may want to let them simmer in the sauce a bit longer to make sure they have enough time to plump back up and really flavor the sauce.
Heavy Cream – Half and half can work if you do it very carefully, but it rarely combines as smoothly and does not make the sauce as rich and creamy as real cream does.
How to Store: To save leftovers, separate them into meal-sized portions and then place them in an airtight container and store:
in the refrigerator for 3-4 days
How to Reheat: This can be reheated in the microwave in 30 second increments.