Sun-Dried Tomato Chicken Cream Pasta

This is my go-to for birthdays, anniversaries and any night I want dinner to feel a little special. The chicken is seared until golden, then the sauce is made right in the same pan, picking up all those tasty browned bits. Sun-dried tomatoes add a sweet, tangy pop that keeps the cream sauce from feeling too heavy.

What makes it so good

• One pan for the sauce. Less washing up and much more flavor.
• A balanced sauce. Cream and Parmesan for richness, sun-dried tomatoes for tang, and herbs for freshness.
• Restaurant feel, pantry ingredients. Everything here is easy to find.

Getting the chicken right

Pat the chicken dry before seasoning so it browns instead of steaming. Cook it until it is just done, then let it rest on a plate while you make the sauce. Slicing it at the end keeps it juicy.

A silky sauce, every time

Keep the heat low once the cream goes in. Boiling can make it split.

Grate your own Parmesan. It melts much more smoothly than pre-shredded cheese.

Use the pasta water. If the sauce gets too thick, add a few tablespoons at a time until it is glossy.

Variations

• Spicy: add extra red pepper flakes or a little chili paste.
• Mushroom: brown sliced mushrooms before the garlic.
• With spinach: stir in a few handfuls of baby spinach at the end.
• Lighter: use half-and-half and a bit less cheese.

What to serve with it

Something fresh to balance the richness: a Caesar or caprese salad, roasted asparagus or steamed broccoli. And garlic bread, of course.

Leftovers

Store in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or cream so the sauce stays smooth.

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