Make this flavor packed pasta in just 20 minutes - and don't be surprised if everyone asks for seconds! It's an addictive flavor combo of sun-dried tomatoes, basil, paprika & oregano - achieved with pantry staple dried herbs & minimal prep.
Melt the butter over medium heat then add in the garlic and fry for 1 minute.
1 tablespoon butter, 2 garlic cloves
Add in the chicken and season with salt and pepper. Cook until just cooked through, 4-5 minutes. Then remove the chicken and garlic from the pan and set aside for now.
1 lb chicken thigh filets, ½ teaspoon fine table salt, ½ teaspoon ground black pepper
Start cooking the pasta, and cook it 1 minute less than instructed on the package.
⅔ lb penne pasta
Place the pan back over the heat with the melted butter and chicken juices still in it. Raise the heat to medium-high and add in tomato paste. Cook for 1-2 minutes.
2 tablespoon tomato paste
Add dried basil, paprika powder, onion powder and oregano and mix well.
Add in the crème fraîche and mix well until the crème fraîche has melted. Bring to a simmer, lower the heat to medium, and let it simmer for 3-5 minutes or until you're ready to add in the pasta.
2 cups crème fraiche
Remove the garlic cloves from the chicken, then mix in the chopped sun-dried tomatoes and the cooked chicken with the sauce. Drain the pasta and add it to the sauce as well. Mix well and cook for 2 minutes.
1 cups sun-dried tomatoes, ⅔ lb penne pasta
Taste test, season if needed with salt and ground black pepper, top with some dried basil, and serve!
Video
Notes
Pasta - choose your favorite kind, I like a short kind like penne or fusilli for this recipe
Sun-dried tomatoes - I always use the kind that comes in oil. You can use dry as well but then you need to rehydrate them first by covering with hot water and allowing to soak for an hour or more.
Use whole garlic cloves for subtle flavor that's not overpowering - as well as no garlic breath!
Fry the chicken in the same pan you will make the sauce in - otherwise you're missing out on lots of great taste
Fry the tomato paste to deepen the flavor
Don't overcook the pasta - it will finish cooking in the sauce
Storing, freezing and reheating
Storing: Store leftovers in the fridge in an air tight container for up to 4 days.Freezing: Freeze leftovers to keep them for up to 3 months.Reheating: Reheat leftovers in the microwave in 1 minute increments.