Ingredients:

  • 1.5 lb boneless skinless chicken breasts, diced into 1-inch cubes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp oil from the sun-dried tomato jar
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 8 oz short pasta (Penne or Farfalle)
  • 1 tbsp butter

Instructions:

  1. Season the diced chicken breasts with salt and pepper.
  2. Heat the sun-dried tomato oil in the skillet over medium-high heat until shimmering.
  3. Add chicken in a single layer. Sear without moving for 3 minutes to develop a mahogany-colored crust, then flip and cook for another 2 minutes until opaque. Remove chicken from the pan and set aside on a plate.
  4. Reduce heat to medium and melt the butter.
  5. Stir in the minced garlic and crushed red pepper, sautéing for 60 seconds until fragrant but not browned.
  6. Pour in the chicken broth and sun-dried tomatoes, scraping the bottom of the pan to release the browned bits (fond).
  7. Stir in the heavy cream and oregano, bringing the mixture to a gentle simmer.
  8. Add the dry pasta directly into the simmering sauce.
  9. Cover with a lid and simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente and has absorbed the liquid into a thick, creamy glaze.
  10. Stir in the Parmesan cheese until fully melted and glossy.
  11. Fold the seared chicken (and any accumulated juices) back into the pan. Let it heat through for 1 minute.