A creamy, flavorful one-pot pasta dish with chicken, sun-dried tomatoes, and a rich parmesan sauce, perfect for a weeknight dinner.

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Heat olive oil in a large pot over medium heat. Add chicken pieces and cook until browned and cooked through. Remove and set aside.
In the same pot, add chopped onion and garlic. Cook for 2-3 minutes until softened.
Add sun-dried tomatoes, oregano, basil, and red pepper flakes (if using). Stir to combine.
Pour in chicken broth and heavy cream, stirring until combined and heated through.
Add pasta to the pot and stir to ensure it’s submerged in the liquid. Bring to a simmer, cover, and cook according to pasta package instructions (about 10-12 minutes), stirring occasionally.
Once pasta is tender, add cooked chicken back into the pot along with parmesan cheese. Stir until cheese is melted and the sauce thickens. Season with salt and pepper to taste.
Garnish with chopped fresh parsley and serve warm.

For a spicier dish, add more red pepper flakes.
Feel free to use any pasta shape you prefer, but penne or rigatoni work best for this recipe.
If you don’t have sun-dried tomatoes, you can substitute with fresh cherry tomatoes, though the flavor will be slightly different.