Ingredients:

  • 5 lbs boneless, skinless chicken breasts (halved horizontally)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 Tbsp Olive Oil
  • 4 cloves Garlic (finely minced)
  • 1/2 cup Sun-Dried Tomatoes (oil-packed, drained and chopped)
  • 1 Tbsp All-Purpose Flour
  • 2 cups Chicken Broth (low sodium)
  • 1 cup Heavy Cream
  • 12 oz Dried Pasta (Penne, Rigatoni, or Farfalle)
  • 1/2 cup Freshly Grated Parmesan Cheese (plus more for serving)
  • 2 Tbsp Fresh Basil or Parsley (chopped, for garnish)

Instructions:

  1. Prep the Chicken: Pound or slice chicken breasts to even thickness (about 3/4 inch). Season generously with salt and pepper.
  2. Sear the Chicken: Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Sear chicken cutlets for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Remove chicken and set aside on a plate.
  3. Build the Base: Reduce heat to medium. Add minced garlic and chopped sun-dried tomatoes to the residual fat in the pan. Sauté for 1 minute until fragrant.
  4. Make the Roux (Optional): Stir in the flour and cook for 1 minute, scraping up any browned bits (fond) from the bottom of the pan.
  5. Deglaze & Simmer: Slowly whisk in the chicken broth, ensuring no lumps remain. Bring to a gentle simmer.
  6. Add Pasta & Cook: Stir in the dried pasta. Ensure the liquid mostly covers the pasta; if too dry, add a splash more broth or water. Cover the skillet and cook for 10–12 minutes, stirring halfway through to prevent sticking.
  7. Finish the Sauce: Uncover the pot. The pasta should be al dente and most liquid absorbed. Reduce heat to low. Stir in the heavy cream and grated Parmesan cheese until the sauce is rich and creamy.
  8. Reunite & Rest: Nestle the seared chicken back into the pasta mixture. Simmer gently for 2 minutes to heat the chicken through.
  9. Serve: Garnish generously with fresh herbs and extra Parmesan.