Cream sauces are vastly underrated in weeknight cooking. This simple, luxe pasta with chicken is my argument for bringing them back! Aside from cooking the pasta, the whole dish comes together in a skillet in less than 30 minutes and is so easy to execute.
—flat-fillet anchovies , minced and smashed to a paste with the back of a knife Blot chicken thighs dry with a paper towel. Season evenly on both sides with salt and pepper.
Add the chicken thighs to the skillet and sauté in the anchovy butter over medium heat until browned on the first side, about 4 to 5 minutes. Flip; continue cooking until browned and meat is cooked through, about 4 minutes longer. You’ll notice the butter will turn a deep chestnut color as the chicken browns ; turn down the heat if the fond on the bottom of the skillet starts to burn. Transfer the thighs to a plate and set aside.
Add the shallots to the skillet; season with a pinch of salt and immediately scrape up on the fond with a wooden spoon. . Sauté the shallot for 4 to 5 minutes, or until browned and tender. Add the sun-dried tomatoes and red pepper flakes and sauté for another minute or two until they start to soften.
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