Creamy Sun-Dried Tomato Chicken Pasta
A delicious and comforting dish that combines tender chicken and sun-dried tomatoes in a rich creamy sauce, perfect for family dinners.
Equipment
- large pot
- Large skillet
Ingredients
Main Ingredients
- 8 oz pasta (penne or fettuccine)
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup chicken broth
- ½ teaspoon garlic powder
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
Cooking
- In a large pot, bring salted water to a boil. Add your pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the diced chicken breast, season with salt, pepper, and garlic powder, and sauté until golden and cooked through (about 7-10 minutes). Remove the chicken and set it aside.
- In the same skillet, pour in the chicken broth, scraping any browned bits off the bottom of the pan. Stir in the heavy cream and sun-dried tomatoes. Allow it to simmer for 2-3 minutes until it thickens slightly.
- Add the cooked pasta and chicken back into the skillet. Toss everything together until well-coated in the creamy sauce.
- Stir in the grated Parmesan cheese, allowing it to melt into the sauce and enhance the creaminess.
- Divide the pasta into bowls and garnish with fresh basil for a pop of color and flavor.
Notes
Substitutions: Swap chicken for turkey or use plant-based alternatives for a vegetarian option. Add veggies like spinach or mushrooms for extra nutrition. Make sure to use a meat thermometer to ensure chicken is cooked to 165°F (74°C). Stir pasta frequently while cooking to prevent sticking. Adjust seasoning as preferred.
Nutrition
Serving: 1servingCalories: 600kcal
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