Creamy Sun Dried Tomato Chicken Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
653 kcal
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Course
Main Course
Creamy Sun Dried Tomato Chicken Pasta
Description
Creamy Sun Dried Tomato Chicken Pasta features bite-sized pieces of chicken breast seasoned with Italian spices and cooked in a skillet with sun-dried tomatoes and garlic. The sauce builds as half and half and cheeses melt together creating a velvety coating for the pasta. The flavor is enhanced by the concentrated sweetness and tang from chopped sun-dried tomatoes, balanced by the mild heat from paprika and red pepper flakes.
Pasta is cooked al dente and combined with the chicken and sauce, with reserved pasta water added as needed to adjust consistency. The dish is finished with fresh basil for an aromatic touch. This pasta is hearty enough for a main course and offers a creamy, cheesy texture that complements the tender chicken chunks.
The recipe supports variations in pasta shapes and offers a flavorful way to incorporate preserved sun-dried tomatoes. It can be garnished with extra basil for brightness at serving.
Ingredients
- 8 oz dried pasta (I usually use a shorter cut, like penne, rigatoni, farfalle, etc)
- 1 lb. chicken breast cut into small bite-sized pieces, boneless skinless
- 1/2 tsp kosher salt
- 1/2 tsp Italian seasoning
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp red pepper flakes
- 1 Tbsp butter (salted or unsalted)
- 6-7 oz jar sun-dried tomatoes roughly chopped, reserving the oil in the jar, in oil
- 5 cloves garlic minced
- 1 1/3 cup half and half or heavy cream
- 1 cup mozzarella cheese shredded
- 1/3 cup Parmesan Cheese freshly grated tastes the best, grated
- 2 Tbsp basil minced, fresh
Instructions
- Bring a large pot of salted water to a boil. Boil pasta to al dente according to package directions. Reserve 1 cup of pasta cooking water!
- Drain, toss with a little olive oil to prevent sticking and set aside.
- Season chicken pieces with salt, Italian seasoning, pepper, paprika and red pepper flakes.
- In a large skillet, heat 1 Tbsp of the oil from the sun dried tomato jar and 1 Tbsp butter over MED HIGH heat and add the chicken pieces, sautéing 3-4 minutes, until chicken is cooked through. Remove to a plate.
- Add garlic and sun dried tomatoes to skillet and cook 30 seconds to 1 minute, stirring often. Stir in half and half and let sauce come to a simmer. Add mozzarella and Parmesan, stirring until melted.
- Add pasta and cooked chicken (plus any juices that have accumulated on the plate), stirring to combine well. Stir in reserved pasta water, a little bit at a time, if needed, to thin out the sauce.
- Stir in basil and serve, garnished with more minced basil if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 653 kcal
% Daily Value*
| Calories | 653kcal | 33% |
| Carbohydrates | 57g | 19% |
| Protein | 44g | 88% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 130mg | 43% |
| Sodium | 863mg | 36% |
| Potassium | 1326mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 1288IU | 26% |
| Vitamin C | 46mg | 51% |
| Calcium | 323mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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