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Creamy sun-dried tomato chicken pasta dish topped with herbs

Creamy Sun-Dried Tomato Chicken Pasta

A delicious and easy pasta dish combining juicy chicken, rich creaminess, and tangy sun-dried tomatoes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz pasta (penne, fettuccine, or your favorite)
  • 1 lb chicken breast, diced
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, sliced
  • 1 cup heavy cream Can be substituted with half-and-half or a mix of cream and milk for a lighter option.
  • 1 cup chicken broth
  • 1/2 cup Parmesan cheese, grated
  • to taste Salt and pepper
  • Fresh basil for garnish Optional, adds a fresh touch.

Method
 

Preparation
  1. Cook the pasta according to package directions until al dente, adding a pinch of salt to the water.
  2. In a large skillet over medium heat, drizzle olive oil. Add diced chicken, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes.
  3. Add minced garlic and sun-dried tomatoes to the pan. Sauté for another 2-3 minutes until garlic is fragrant.
  4. Pour in heavy cream and chicken broth. Stir and let it simmer for about 5 minutes.
  5. Drain the pasta, reserving a little pasta water. Add cooked pasta to the skillet and toss to coat in the sauce. Add reserved pasta water if sauce is too thick.
  6. Stir in Parmesan cheese until melted and creamy. Serve garnished with fresh basil.

Notes

If the sauce looks a little lumpy, stir well; it will come together. For extra flavor, add red pepper flakes for a bit of heat. Leftovers can be stored for up to 3 days in an airtight container and reheat gently on the stove, adding a splash of milk if too thick.