Ingredients:

  • 12 oz penne, rigatoni, or fusilli pasta
  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 jar (8 oz) oil-packed sun-dried tomatoes, julienned
  • 3 tbsp sun-dried tomato oil, reserved from jar
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1/2 cup reserved pasta water
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 1 tbsp sea salt for pasta water
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Bring a large pot of water to a boil with 1 tablespoon of sea salt. Cook the pasta until one minute shy of al dente. Reserve 1/2 cup of starchy pasta water before draining the noodles.
  2. While pasta cooks, heat 3 tablespoons of the reserved tomato oil in a large deep-sided skillet over medium-high heat. Season chicken pieces with salt and pepper, then sauté until golden and cooked through (about 5-7 minutes). Remove chicken and set aside.
  3. In the same skillet, add the julienned sun-dried tomatoes, and minced garlic. Sauté for 2 minutes until the garlic is fragrant and softened.
  4. Lower the heat to medium. Pour in the heavy cream, smoked paprika, and red pepper flakes. Stir in 1/2 cup of the reserved pasta water and simmer for 2-3 minutes until the sauce begins to slightly thicken and emulsify.
  5. Whisk in the Parmesan cheese until smooth. Return the chicken and the cooked pasta to the skillet. Toss thoroughly for 1 minute over low heat until the sauce coats every noodle in a glossy, mahogany-hued glaze. Serve immediately with extra Parmesan.