Ingredients:

  • 1 lb boneless, skinless chicken breasts, sliced into thin cutlets
  • 0.5 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 0.5 cup sun-dried tomatoes in oil, chopped
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 cup heavy cream
  • 0.5 cup low sodium chicken stock
  • 0.5 cup freshly grated Parmesan cheese
  • 12 oz rigatoni pasta
  • 0.25 cup fresh basil, chiffonade
  • 0.5 cup reserved pasta water

Instructions:

  1. Dredge the chicken cutlets in a mixture of flour, salt, and pepper, shaking off any excess.
  2. Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat. Cook the chicken 3-4 minutes per side until golden brown and firm. Remove and set aside.
  3. Drop the heat to medium. Add 3 cloves minced garlic and 0.5 cup chopped sun dried tomatoes. Cook for 1 minute until the garlic smells incredible.
  4. Stir in 1 tbsp tomato paste, 1 tsp oregano, and 0.5 tsp red pepper flakes. Cook for 1 minute until the paste turns a deep brick red.
  5. Pour in 0.5 cup chicken stock and 1 cup heavy cream. Scrape the bottom with your spoon until all the brown bits are dissolved.
  6. Let the liquid bubble gently for 2-3 minutes until it starts to thicken slightly.
  7. Add 0.5 cup grated Parmesan. Whisk constantly until the sauce is glossy and smooth.
  8. Cook rigatoni pasta according to package directions. Reserve 0.5 cup pasta water before draining.
  9. Fold in the cooked rigatoni and sliced chicken into the sauce. Toss to combine. Add a splash of reserved pasta water if needed to reach desired consistency.
  10. Garnish with fresh basil and serve immediately.