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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.
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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
  • 8 oz pasta (penne or fettuccine)
  • 2 tablespoons olive oil
  • 1 pound chicken breast, diced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • Fresh basil for garnish

Method
 

Cooking
  1. 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.
  2. 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.
  3. 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.
  4. Add the cooked pasta and chicken back into the skillet. Toss everything together until well-coated in the creamy sauce.
  5. Stir in the grated Parmesan cheese, allowing it to melt into the sauce and enhance the creaminess.
  6. 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.