My recipes
Creamy sun-dried tomato chicken over wide pappardelle, finished with basil
Pan Sauces and Reductions

Marry me chicken with pappardelle

Prep 15 min Cook 30 min Total 45 min Servings 2

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

Jump to recipe
About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

The fond left from searing is the backbone of the sauce; deglaze with broth before the cream so every browned bit dissolves into it.

Techniques in this recipe

Ingredients

Method

  1. 01

    Season chicken with salt and pepper and dust lightly with flour.

  2. 02

    Heat oil in a skillet over medium-high and sear chicken 5 minutes per side until golden; transfer to a plate (it will finish in the sauce).

  3. 03

    Lower to medium, add butter, garlic, sun-dried tomatoes, pepper flakes and oregano; cook 1 minute.

  4. 04

    Pour in broth and scrape up the browned bits, then add cream and Parmesan. Simmer 2 minutes.

  5. 05

    Return chicken and juices, cover and simmer 8–10 minutes until it reaches 165°F inside.

  6. 06

    Meanwhile boil pappardelle in well-salted water until al dente. Toss with a few spoons of sauce, plate, top with chicken and more sauce, and finish with basil.

Notes & swaps

  • The fond left from searing is the backbone of the sauce; deglaze with broth before the cream so every browned bit dissolves into it.

Related recipes