Description
Indulge in the ultimate comfort food with Creamy Sun-Dried Tomato Chicken Pasta. This dish brings together tender, seasoned chicken, tangy sun-dried tomatoes, and a rich, cheesy sauce that clings to every strand of pasta. It’s perfect for cozy family dinners, romantic evenings, or whenever you crave a restaurant-quality meal at home. Quick, easy, and absolutely delicious, this recipe will have everyone asking for seconds!
Ingredients
Scale
For the Pasta:
- 8 oz (225 grams) pasta (penne, fettuccine, or your choice)
- 1 tablespoon olive oil (optional, to prevent clumping)
For the Chicken:
- 2 tablespoons olive oil
- 1 pound (450 grams) chicken breast, diced into small chunks
- Salt and black pepper to taste
For the Sauce:
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Optional Add-Ins and Garnish:
- 2 cups fresh spinach (optional)
- Fresh basil or parsley, chopped (for garnish)
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Drain the pasta and set it aside. Toss with a drizzle of olive oil if desired to prevent sticking.
2. Prepare the Chicken
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced chicken to the skillet. Season with salt and black pepper.
- Cook for 6-8 minutes, stirring occasionally, until the chicken is browned and fully cooked through.
- Remove the chicken from the skillet and set it aside.
3. Sauté the Garlic and Sun-Dried Tomatoes
- In the same skillet, add the minced garlic and chopped sun-dried tomatoes.
- Sauté for 1-2 minutes, or until the garlic is fragrant and the tomatoes have softened slightly.
4. Make the Creamy Sauce
- Pour in the chicken broth and heavy cream, stirring to combine.
- Bring the mixture to a gentle simmer.
- Add the grated Parmesan cheese, dried basil, and dried oregano. Stir continuously until the cheese melts and the sauce becomes smooth and creamy.
5. Combine Everything
- Add the cooked chicken back to the skillet, stirring to coat it in the creamy sauce.
- If using spinach, stir it into the skillet at this stage, allowing it to wilt into the sauce.
- Add the cooked pasta to the skillet and toss everything together until the pasta is fully coated with the sauce.
6. Serve and Garnish
- Taste the pasta and adjust the seasoning with additional salt and pepper if needed.
- If the sauce is too thick, add a splash of chicken broth or reserved pasta water to thin it to your desired consistency.
- Serve the pasta hot, garnished with fresh basil or parsley for a burst of color and flavor.
Notes
- Pasta Substitutes: Short pasta like penne or rigatoni works best, but you can use long pasta like spaghetti or fettuccine if preferred.
- Add More Veggies: Spinach, mushrooms, or cherry tomatoes are great additions to make the dish more colorful and nutritious.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to keep the sauce creamy.
- Make It Spicy: Add a pinch of red pepper flakes for a touch of heat.
- Lighten It Up: Use half-and-half instead of heavy cream for a lighter sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sauté and Simmer
- Cuisine: Italian-Inspired