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Creamy Chicken Pasta with Sun-dried Tomatoes

A deliciously indulgent meal featuring creamy sauce, tender chicken, and vibrant sun-dried tomatoes, perfect for busy weeknights or special family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 ounces pasta (penne or farfalle) Cook according to package instructions.
  • 1 pound boneless, skinless chicken breasts, diced Ensure chicken is cut into evenly sized pieces for uniform cooking.
  • 2 tablespoons olive oil For sautéing the chicken.
  • 4 cloves garlic, minced Adds flavor to the dish.
Creamy Sauce
  • 1 cup heavy cream The base for the creamy sauce.
  • 1 cup sun-dried tomatoes, sliced (packed in oil, drained) Provides sweetness and a burst of flavor.
  • ½ cup grated Parmesan cheese For flavor and creaminess.
  • Salt to taste Season chicken and sauce.
  • Black pepper to taste Enhances flavor.
Garnish
  • Fresh basil or parsley for garnish Adds a fresh touch when serving.

Method
 

Preparation
  1. In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
Cooking
  1. In a large skillet, heat olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and no longer pink in the center, about 5-7 minutes.
  2. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  3. Pour in the heavy cream and bring to a gentle simmer. Stir in the sun-dried tomatoes and cook for about 5 minutes until the sauce thickens slightly.
  4. Add the cooked pasta to the skillet, tossing everything together until the pasta is coated in the creamy sauce.
  5. Remove from heat and stir in the Parmesan cheese, mixing until it’s melted and incorporated. Season with more salt and pepper, if needed.
  6. Plate the pasta and garnish with fresh basil or parsley before serving.

Notes

For a lighter version, use whole milk instead of heavy cream, or add spinach for extra greens. Store leftovers in an airtight container for up to 3 days. Reheat on low heat, adding a splash of milk or cream.