Creamy Sun-Dried Tomato Chicken Pasta

Ingredients

• 2 skin-on chicken breasts (The transcript says to place the chicken skin side down; quantity estimated because no measurement was provided.)
• salt (For seasoning the chicken and sauce, to taste.)
• black pepper (For seasoning the chicken and sauce, to taste.)
• 2 tbsp oil from the sun-dried tomatoes (Use the oil packed with the sun-dried tomatoes; amount estimated from typical use.)
• 1 onion (Diced; amount estimated.)
• 3 cloves garlic (Minced; amount estimated.)
• 0.75 cup sun-dried tomatoes (Chopped if whole; amount estimated.)
• 1 cup heavy cream (Amount estimated from the transcript's instruction to add heavy cream.)
• 0.5 cup pasta water (Reserved from cooking the pasta; add enough to loosen the sauce. The transcript calls this optional but highly recommended.)
• 8 oz pasta (Cooked before adding to the sauce; pasta type not specified. Amount estimated.)

Steps

1. 1

   Season the chicken breasts generously on both sides with salt and black pepper. Because the transcript specifies skin-side-down cooking, use skin-on chicken if possible.

2. 2

   Heat a large skillet over medium-high heat. Place the chicken skin side down and cook until the skin is deeply golden and crisp and the chicken is nearly cooked through, turning as needed. Transfer the chicken to a plate and leave the rendered fat in the skillet. The transcript does not specify an exact chicken cooking time; cook until the thickest part reaches 165°F (74°C).

3. 3

   Reduce the heat to medium. Add the oil from the sun-dried tomato jar to the same pan, using enough to coat the bottom.

4. 4

   Add the diced onion. Sweat it for about 5 minutes, stirring occasionally, until softened and translucent but not browned.

5. 5

   Add the minced garlic and chopped sun-dried tomatoes. Season lightly with additional salt and black pepper.

6. 6

   Cook the onion, garlic, and tomatoes over medium-low heat for another 5 to 10 minutes, stirring occasionally, until the garlic is fragrant and the tomatoes have softened and concentrated.

7. 7

   Pour in the heavy cream and stir to combine. Let it warm gently without bringing it to a hard boil.

8. 8

   Add a scoop of reserved pasta water to loosen the cream sauce. This step is described as optional but highly recommended.

9. 9

   Blend the sauce with an immersion blender, or carefully transfer it to a blender, until it is slightly creamy and smooth while retaining some texture. Use caution when blending hot liquids.

10. 10

    Add the cooked pasta to the blended sauce and toss until thoroughly coated. Add another splash of pasta water if the sauce is too thick.

11. 11

    Slice the chicken and serve it over or alongside the creamy sun-dried tomato pasta. Taste and adjust the salt and pepper before serving.

Notes

The transcript does not provide exact ingredient quantities, pasta type, or full chicken-cooking directions, so amounts and a few technique details are estimated. Reserve pasta water before draining. The sauce-blending step is optional but recommended for a smoother, creamier result.

Nutrition per serving

• main
• pasta
• date night
• Italian-inspired
• creamy
• chicken
• one-pan
• quick dinner