Ingredients:

  • 12 oz pasta (Penne, Rigatoni, or Spaghetti)
  • 2 tbsp sea salt
  • 1/2 cup sun-dried tomatoes, oil-packed and thinly sliced
  • 3 tbsp oil reserved from the sun-dried tomato jar
  • 3 cloves garlic, minced
  • 1 medium shallot, finely diced
  • 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 tsp red pepper flakes
  • 1/2 tsp dried oregano
  • 1/2 cup fresh basil, chiffonade
  • 1 lb chicken breast, thinly sliced into bite-sized pieces

Instructions:

  1. Bring a large pot of water to a boil and add 2 tablespoons of sea salt. Add the pasta and cook for 1-2 minutes less than the package instructions to achieve an al dente texture. Reserve 1/2 cup of starchy pasta water before draining.
  2. While the pasta is boiling, heat 3 tablespoons of the reserved sun-dried tomato oil in a large deep skillet over medium heat. If using chicken, add the sliced chicken breast to the pan and sauté until golden brown and cooked through (about 5-7 minutes). Remove chicken and set aside, or leave in if the pan is large enough.
  3. In the same skillet, add the minced garlic, diced shallots, and red pepper flakes. Sauté for 2 minutes until fragrant and the shallots are translucent.
  4. Deglaze the pan by pouring in the white wine, scraping any browned bits from the bottom. Let the wine reduce by half (about 3 minutes).
  5. Stir in the heavy cream, sliced sun-dried tomatoes, and dried oregano. Bring to a gentle simmer for 3 minutes until the sauce begins to thicken.
  6. Lower the heat and whisk in the grated Parmesan cheese until melted and smooth. Add the cooked pasta (and chicken) to the skillet.
  7. Toss the pasta thoroughly, adding the reserved pasta water splashes at a time until the sauce reaches a silky, glossy consistency. Garnish with fresh basil and serve immediately.