Ingredients:

  • 1 lb chicken breast, sliced into thin cutlets
  • 12 oz rigatoni or penne pasta
  • 2 tbsp all-purpose flour
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed and sliced
  • 1/2 cup low sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese, freshly grated
  • 1/2 tsp red pepper flakes
  • 1 tsp dried oregano
  • 1/4 cup fresh basil, chiffonade
  • Salt and black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the 12 oz rigatoni until it is 1 minute shy of al dente. Note: The pasta will finish cooking in the sauce later.
  2. While the water heats, pat the 1 lb chicken breast completely dry with paper towels.
  3. Season the chicken with salt and pepper, then dredge in the 2 tbsp all purpose flour, shaking off the excess.
  4. Heat 1 tbsp olive oil in your skillet over medium high heat. Sear the chicken for 4 to 5 minutes per side until golden and the edges are slightly crisp. Remove and set aside.
  5. In the same pan, turn the heat to medium and add the 4 cloves minced garlic and 1/2 cup sun dried tomatoes. Sauté for 1 minute until the garlic is fragrant.
  6. Pour in the 1/2 cup chicken broth. Scrape the bottom of the pan with a wooden spoon to release the browned bits.
  7. Stir in the 1 cup heavy cream, 1/2 tsp red pepper flakes, and 1 tsp dried oregano. Let it simmer for 3 minutes until the sauce begins to thicken slightly.
  8. Stir in the 1/2 cup parmesan cheese until melted and silky.
  9. Add the cooked pasta and the chicken back into the skillet. Toss for 2 minutes until the sauce coats every noodle. If it’s too thick, add a splash of pasta water.
  10. Remove from heat and stir in the 1/4 cup fresh basil. Serve immediately while the sauce is still glossy.