Creamy Pasta with Chicken and Sun-Dried Tomatoes
A quick and easy weeknight dinner that combines juicy chicken, tangy sun-dried tomatoes, and a creamy sauce, perfect for impressing family and friends.
Ingredients
Pasta and Chicken
- 8 ounces pasta (fettuccine or penne)
- 1 pound chicken breast (cut into bite-sized pieces)
Sauce Ingredients
- 1 cup sun-dried tomatoes (packed in oil, chopped) A star player in the dish.
- 2 cups heavy cream For a rich and luxurious sauce.
- 1 cup grated Parmesan cheese Use freshly grated for best flavor.
- 3 cloves garlic (minced)
- 2 tablespoons olive oil For sautéing.
- Salt and pepper To taste.
Garnish
- 1 handful fresh basil Optional, but recommended for garnish.
Instructions
Cooking the Pasta
- Cook the pasta according to package instructions until al dente. Don’t forget to salt the water.
- Reserve a cup of pasta water for later.
Sautéing the Chicken
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes.
- Remove the chicken from the skillet and set aside.
Making the Sauce
- In the same skillet, add the minced garlic and sun-dried tomatoes. Sauté for about 2 minutes until the garlic is fragrant.
- Add the heavy cream and bring it to a gentle simmer.
- Stir in the grated Parmesan cheese until it melts into the sauce.
Combining Ingredients
- Return the chicken to the skillet and add the cooked pasta.
- If the sauce is too thick, use some of that reserved pasta water to loosen it up.
Serving
- Plate the creamy pasta, garnish with fresh basil, and sprinkle extra Parmesan on top.
Notes
Use freshly grated Parmesan for improved flavor, and consider substituting chicken with shrimp or more veggies if desired. Leftovers can be stored in an airtight container in the fridge for up to three days, with a splash of water when reheating.