Description
A rich and creamy one-pan chicken pasta dish that combines tender chicken with a velvety tomato-sage sauce, perfect for an impressive weeknight dinner.
Ingredients
Scale
- 680 g chicken thighs or breasts
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 70 g sun-dried tomatoes, chopped
- 480 ml chicken stock
- 240 ml heavy cream
- 100 g Parmesan cheese, finely grated
- 1/4 tsp crushed red pepper (optional)
- 1 tsp dried Italian seasoning
- 340 g dry pasta (penne, rigatoni, or farfalle)
- 1 tbsp lemon juice
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Season the chicken with salt and pepper. Heat olive oil and butter in a large skillet and sear the chicken until golden brown, about 3–4 minutes per side. Transfer to a plate.
- Sweat the onion in the same skillet for 4–5 minutes, then add garlic and cook until aromatic.
- Stir in sun-dried tomatoes and Italian seasoning. Pour in chicken stock to deglaze and bring to a simmer.
- Stir in heavy cream and simmer for 4–6 minutes until slightly reduced.
- Boil salted water and cook the pasta until 1–2 minutes shy of al dente. Reserve pasta water and drain.
- Lower heat, stir in Parmesan until melted, then add reserved pasta water if needed. Toss in the drained pasta.
- Return the chicken to the skillet, simmer briefly, and finish with lemon juice and fresh herbs.
Notes
Store leftovers in the fridge for up to 3 days. Reheat gently and add reserved pasta water to loosen if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 6g
- Sodium: 880mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 135mg