Marry Me Chicken Pasta

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1½ teaspoons kosher salt
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic
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  Cream, Heavy Whipping(240g)
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  Low Sodium Chicken Broth(120g)
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  Chicken Bouillon, Dry(5g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Tomatoes, Sun-Dried, Packed In Oil
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  Italian seasoning(5g)
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  ½ teaspoon freshly cracked black pepper
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  Red pepper flakes(3g)
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  Basil, Fresh(60g)
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  Pasta, Penne, White, Dry(340g)

Instructions

1. 1Pat the chicken dry with paper towels. Season all over with 1 teaspoon of the salt.
2. 2Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the chicken and cook until browned all over, about 10 minutes. Transfer to a plate.
3. 3To the same skillet, add the garlic and cook until fragrant, about 30 seconds. Stir in the heavy cream, chicken stock, bouillon, ¼ cup of the parmesan cheese, sun-dried tomatoes, Italian seasoning, pepper, ¼ teaspoon of the red pepper flakes, if using, and remaining ½ teaspoon of salt until combined. Return the chicken to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low. Cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, 5 to 8 more minutes.
4. 4Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente according to the package instructions. Reserve ¼ cup of the liquid and drain.
5. 5Add the pasta to the sauce along with the reserved pasta water and toss to combine. Serve topped with the basil, remaining ¼ cup of Parmesan cheese, and remaining ¼ teaspoon of red pepper flakes, if using.