Ingredients:

  • 1.5 lbs chicken breast, sliced into thin cutlets
  • 2 tablespoons sun-dried tomato oil (reserved from jar)
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 0.5 teaspoon cracked black pepper
  • 4 cloves garlic, minced
  • 0.5 cup sun-dried tomatoes, julienned
  • 1 tablespoon tomato paste
  • 1.5 cups heavy cream
  • 0.5 cup low sodium chicken broth
  • 0.5 cup Parmesan cheese, freshly grated
  • 0.5 teaspoon red pepper flakes
  • 12 oz rigatoni pasta
  • 0.25 cup fresh basil, chiffonade
  • 1 wedge fresh lemon

Instructions:

  1. Pat the chicken breast pieces dry with paper towels. Season with kosher salt, black pepper, and dried oregano.
  2. Heat 2 tablespoons of reserved sun-dried tomato oil in a deep 12-inch skillet over medium-high heat. Add chicken in a single layer and sear for 4-5 minutes per side until golden brown and a thermometer reads 165°F. Remove chicken from the pan and set aside.
  3. While chicken cooks, boil the rigatoni in a large pot of salted water according to package instructions until just shy of al dente. Reserve 1/2 cup of starchy pasta water before draining.
  4. In the same skillet used for the chicken, add the minced garlic and julienned sun-dried tomatoes to the residual oil until fragrant (about 1 minute).
  5. Stir in 1 tablespoon tomato paste and cook for 2 minutes until it darkens to a deep rust color.
  6. Lower the heat to medium. Pour in the heavy cream and chicken broth. Use a whisk to scrape up any browned bits (fond) from the bottom of the pan.
  7. Stir in the freshly grated Parmesan cheese and red pepper flakes. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  8. Add the cooked chicken and drained pasta back into the skillet. Toss with the 0.25 cup basil and a squeeze from the lemon wedge until the sauce is velvety and glossy.