Ingredients:

  • 1 lb chicken breast, sliced into medallions
  • 8 oz dried penne or fettuccine pasta
  • 2 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp fresh cracked black pepper
  • 0.5 cup oil-packed sun-dried tomatoes, drained and sliced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup fresh basil, torn
  • 0.5 tsp red pepper flakes

Instructions:

  1. Season the chicken medallions evenly with Italian seasoning, smoked paprika, salt, and pepper.
  2. Bring a large pot of salted water to a boil and cook the pasta according to package directions until just under al dente. Reserve 1/2 cup of pasta water before draining.
  3. While pasta cooks, heat 2 tablespoons of the tomato jar oil in a skillet. Add chicken and cook until golden and opaque (about 3 minutes per side). Remove chicken from the pan and set aside.
  4. In the same skillet, add the 0.5 cup of sliced tomatoes and 3 cloves of minced garlic. Sauté for 1-2 minutes until fragrant, scraping up the browned bits (fond) from the chicken.
  5. Lower the heat to medium and pour in the 1 cup of heavy cream. Bring to a gentle simmer for 2-3 minutes until it coats the back of a spoon.
  6. Stir in the 0.5 cup of grated Parmesan cheese and 0.5 tsp of red pepper flakes until the sauce is smooth. If the sauce is too thick, add a tablespoon of reserved pasta water at a time to reach desired consistency.
  7. Return the chicken to the pan along with the cooked pasta. Add a splash of pasta water if needed to reach your desired consistency.
  8. Stir in the 0.5 cup of torn basil and serve immediately while the sauce is shimmering.