Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp all-purpose flour
  • 3 cloves garlic, thinly sliced
  • 0.5 cup sun-dried tomatoes in oil, drained and chopped
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.5 cup dry white wine
  • 1 cup heavy cream, room temperature
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 12 oz rigatoni or penne rigate pasta
  • 2 tbsp oil from sun-dried tomato jar
  • 0.5 cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Toss the chicken pieces in salt, pepper, and flour until lightly coated.
  2. Heat 2 tablespoons of oil from the sun-dried tomato jar in a 12-inch heavy-bottom skillet over medium-high heat. Sear chicken until a golden-brown crust forms, about 3 minutes per side. Remove chicken from the pan and set aside.
  3. Add the rigatoni to the boiling water and cook until 2 minutes before al dente. Reserve 1/2 cup of starchy pasta water before draining.
  4. In the same skillet used for the chicken, add the garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant. Pour in the white wine, scraping the bottom of the pan to release the fond (browned bits).
  5. Reduce heat to medium-low. Stir in the heavy cream and Parmigiano-Reggiano. Whisk gently to create a stable emulsion.
  6. Add the seared chicken, cooked pasta, and the reserved pasta water to the skillet. Toss continuously for 1-2 minutes until the sauce thickens and coats every ridge of the pasta. Serve immediately.