Ingredients:

  • 400 g (14 oz) Penne Pasta
  • 2 Tbsp Coarse Sea Salt (for boiling water)
  • 2 (approx. 400 g / 14 oz total) Boneless, Skinless Chicken Breasts (halved horizontally)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Granules
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 Tbsp Olive Oil
  • 15 g (1 Tbsp) Unsalted Butter
  • 4 Tbsp Oil from the jar of Sun-Dried Tomatoes (or substitute with extra Virgin Olive Oil)
  • 1 Small Yellow Onion or 2 Banana Shallots, finely diced
  • 3 cloves Garlic, minced
  • 80 g (approx. 1/2 cup) Sun-Dried Tomatoes, oil-packed (drained, roughly chopped)
  • 120 ml (1/2 cup) Dry White Wine (or extra Chicken Stock)
  • 250 ml (1 cup) Low-Sodium Chicken Stock (warm)
  • 240 ml (1 cup) Double Cream (Heavy Cream)
  • 60 g (2 oz / approx. 1 cup) Freshly Grated Parmesan Cheese (plus extra for garnish)
  • 1/2 tsp Dried Basil
  • Fresh Basil or Flat-Leaf Parsley, chopped (for garnish)

Instructions:

  1. Prepare the ingredients: Slice the chicken into thin fillets. Chop the onion, mince the garlic, roughly chop the sun-dried tomatoes, and grate the Parmesan. Bring a large pot of salted water to a rolling boil, add the penne, and cook until al dente.
  2. Reserve 250 ml (1 cup) of the starchy pasta cooking water before draining the pasta. Drain the pasta and set aside.
  3. Season the chicken: Combine the paprika, garlic granules, oregano, salt, and pepper, and rub evenly into the chicken fillets.
  4. Sear the chicken: Heat the 2 Tbsp olive oil and butter in a large sauté pan over medium-high heat. Sear the chicken for 3-4 minutes per side until deeply golden and cooked through. Remove the chicken, rest for 5 minutes, then slice into bite-sized pieces. Leave the residual fat in the pan.
  5. Build the sauce base: Reduce heat to medium. Add the 4 Tbsp of sun-dried tomato oil to the pan. Add the diced onion/shallots and sauté for 3-4 minutes. Add the minced garlic and chopped sun-dried tomatoes and cook for 1 minute until fragrant.
  6. Deglaze: Pour in the white wine (or stock substitute). Scrape up any browned bits from the pan and let the liquid reduce by half (about 2 minutes).
  7. Finish the sauce: Pour in the warm chicken stock and dried basil. Bring to a gentle simmer. Stir in the double cream (heavy cream). Reduce the heat to low and let the sauce thicken slightly for 3-4 minutes. Do not boil.
  8. Combine and Enrich: Remove the pan from the direct heat. Stir in the freshly grated Parmesan until fully melted and smooth. Season with salt and pepper to taste. Add the reserved cooked penne and the sliced chicken to the sauce and toss to coat. If the sauce is too thick, incorporate the reserved starchy pasta water, 1/4 cup at a time.
  9. Serve immediately in warm bowls, garnished generously with fresh basil or parsley and extra Parmesan shavings.