Garlic Parmesan Chicken Pasta (Printable)

A creamy pasta dish with tender chicken, garlic, Parmesan, sun-dried tomatoes, and fresh basil.

# Ingredient List:

→ 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 (optional)
14 - ¼ cup fresh basil, chopped

# Steps:

01 - Cook pasta according to package instructions. Reserve ½ cup pasta water before draining. Set aside.
02 - Pat chicken breasts dry and season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and cooked through. Transfer to a plate and rest for 5 minutes, then slice thinly.
03 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and chicken broth, bringing to a gentle simmer.
04 - Whisk in Parmesan cheese until fully melted and smooth. Add sun-dried tomatoes and crushed red pepper flakes. Simmer for 2–3 minutes to allow flavors to meld.
05 - Return sliced chicken to the pan. Add cooked pasta and toss to coat evenly. Add reserved pasta water as needed to achieve desired creamy consistency. Remove from heat and stir in fresh basil. Serve immediately, garnished with additional Parmesan and basil if desired.

# Expert Tips:

01 -
  • The sauce hits that perfect balance between rich and bright, thanks to those tangy sun-dried tomatoes
  • Everything comes together in one pan while the pasta boils, meaning fewer dishes and more time actually eating
  • This is the kind of meal that makes people ask for seconds before they have even finished their first serving
02 -
  • The sauce will look thin when you first add the pasta, but it thickens as it sits and as the pasta absorbs some liquid
  • Sun-dried tomatoes packed in oil are more tender and flavorful than the dry ones, just drain them well
  • If your sauce breaks or looks grainy, whisk in a tiny splash of cold cream while the pan is off the heat
03 -
  • Room temperature cream incorporates more smoothly into the sauce without separating
  • The pasta water trick is not optional, it is the secret to restaurant-quality sauce adhesion

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