Creamy Chicken Pasta
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
301 kcal
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Course
Main Course
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Cuisine
American
Creamy Chicken Pasta
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Creamy Chicken Pasta comes together in 15 minutes from start to finish, and every bite is amazing. You'll love the tender chicken, sun-dried tomatoes, fresh basil, and luscious cream sauce.
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Ingredients
- Salt and freshly ground black pepper
- 1 (9 ounce) package fresh fettuccine or linguine (see note 1)
- 1 tablespoon olive oil
- 1 pound boneless, skinless, chicken breasts trimmed and cut into 1-inch pieces (see note 3)
- 1 large shallot finely chopped
- 1/2 cup dry white wine (see note 4)
- 1/3 cup heavy whipping cream
- 1/4 cup sun-dried tomatoes (see note 2)
- 1/4 cup minced fresh basil plus more for garnish
- 1/4 cup shredded Parmesan cheese plus more for garnish
Instructions
- Bring four quarts water and 1 tablespoon salt to boil; add pasta and cook according to package directions, about 2 to 3 minutes. Drain well and transfer to a serving bowl.
- Meanwhile, in a large non-stick skillet over medium-high heat, heat olive oil until shimmering. Add chicken and shallots and cook until the chicken is mostly cooked through and the shallots have softened, about 5 minutes.
- Reduce heat to medium and stir in wine and cream. Cook, stirring frequently, until sauce begins to thicken, about 3 minutes. Stir in tomatoes, basil, Parmesan cheese, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper.)
- Pour chicken and cream sauce over pasta in serving bowl. Garnish with additional Parmesan cheese and fresh basil and serve.
Notes
- Fresh fettuccine: Refrigerated fresh pasta is delicious and cooks in minutes. Or substitute 8 ounces regular dried pasta (cook according to package directions).
- Sun-dried tomatoes: Find dry sun-dried tomatoes in bags in the produce area at the grocery store or online (Culinary Hill may earn money if you buy through this link). To substitute oil-packed sun-dried tomatoes, rinse the tomatoes under cool water and blot dry with paper towels before using (they may tint the color of your sauce).
- Chicken breast: Or substitute boneless, skinless chicken thighs.
- White wine: Choose a dry variety such as Chardonnay. Or, omit the wine and use chicken broth instead.
- Yield: This recipe makes 4 generous servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: If using dried pasta (instead of the refrigerated fettuccine), you can boil it, drain it, and store it in the refrigerator 3 days in advance. Rinse in very hot water and drain well before tossing with the sauce and chicken.
Nutrition Information
Show Details
Calories
301kcal
(15%)
Carbohydrates
7g
(2%)
Protein
28g
(56%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Cholesterol
104mg
(35%)
Sodium
259mg
(11%)
Potassium
712mg
(20%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
514IU
(10%)
Vitamin C
5mg
(6%)
Calcium
105mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 28g | 56% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 104mg | 35% |
| Sodium | 259mg | 11% |
| Potassium | 712mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 514IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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