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This one-pot chicken pasta is loaded with flavor and comes together fast. Juicy chicken and penne get cozy in a creamy sauce with sun-dried tomatoes. It’s super easy and sure to wow your crew any night you want something special. Just toss it all in one pan and let the goodness happen.
Unbeatable Kitchen Delight
The first time I made this one, I couldn't stop eating it. Cooking both chicken and noodles together means the pasta soaks up all the tasty stuff. The creamy sauce made with sun-dried tomatoes and Parmesan is just next-level delicious. People are always coming back for more and honestly, I can't blame them.
Stuff For This Dish
- Fresh Basil: Chopped for a final burst of flavor and color.
- Penne Pasta: Grab it dry—let it cook right in your sauce to soak up all the flavors.
- Parmesan Cheese: Grate it fresh for an extra tasty, melty add-in.
- Sun-Dried Tomatoes: Thin strips for a sweet and tangy kick.
- Heavy Cream: Adds thickness and makes everything rich and smooth.
- Chicken Broth: The main liquid that builds out the sauce.
- Italian Seasoning: Dried herbs that give that classic taste.
- Crushed Red Pepper: Toss in a pinch if you like a little heat.
- Garlic: Finely chopped so you get its tasty punch in every bite.
- Butter: To make the sauce buttery and bring extra flavor.
- Olive Oil: Helps chicken turn beautifully golden.
- All-Purpose Flour: Dust the chicken so it cooks up with a bit of crunch.
- Chicken Breasts: Slice thin so they cook fast and stay juicy.
Let's Jump In
- Finish Up
- Slice or chop the chicken, toss in the Parmesan and basil, stir it all up, and mix the chicken back in. Dig in while it’s still warm.
- Get Those Noodles Going
- Add your pasta straight into the sauce, layer the chicken on top, and cover. Keep it on the stove for 20 minutes, or until the pasta feels just right and the chicken’s done.
- Make That Sauce
- Stir in cream, chicken broth, sun-dried tomatoes, and the herbs. Scrap up all the tasty brown bits from the bottom and let it gently bubble.
- Start With The Aromatics
- Drop butter, garlic, and chili flakes into the hot pan you used for the chicken. Let them warm together for a minute or two.
- Brown The Chicken
- Heat olive oil and toss in the chicken slices. Turn them so both sides get a lovely golden color. Move chicken out to a plate.
- Chicken Prep
- Grab your chicken, sprinkle salt and pepper, then coat each slice with flour.
Easy Ways To Nail It
After lots of tries, I found that slicing chicken the same size really helps everything cook like it should. Give the chicken plenty of time in the pan for all those yummy brown bits. And don’t skip the fresh basil at the end—it totally lifts the whole dish with its fresh smell and taste.
Save It For Later
This meal tastes best right after you make it but keeps really well for leftovers. Pop any extras in a sealed container. When you heat it up, pour in a bit of cream to make the sauce saucy again. Warm it on the stove for best results, but the microwave does the job—just stir now and then for an even heat.
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Frequently Asked Questions
- → What's the purpose of dredging chicken?
- It helps the chicken get golden and adds a layer that thickens the sauce. Shake off the flour so the sauce doesn't turn pasty.
- → Why cook the pasta with the sauce?
- The pasta soaks up the delicious flavors, making it extra tasty. Plus, its starch helps naturally thicken the sauce, no extra steps!
- → Why take the chicken out while pasta cooks?
- Letting it rest keeps the chicken tender and makes sure it doesn't dry out or overcook while you finish the pasta.
- → When do I mix in the cheese?
- Do it at the end on low heat with basil. This keeps the cheese creamy and prevents it from turning gritty.
- → Can I skip fresh parmesan?
- Fresh parmesan melts best and gives the richest taste. Pre-shredded cheese can mess with the texture because of additives.