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
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Calories
515 kcal
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Course
Main Course
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Cuisine
American
Sun-dried Tomato Chicken Pasta
Description
This pasta recipe starts by cooking pasta al dente and simultaneously sautéing chicken strips seasoned with garlic powder, salt, and pepper. The chicken is seared in olive oil and butter to develop a golden crust before simmering briefly with Italian seasoning, chicken broth, and sun-dried tomatoes. The broth reduces by half, concentrating flavors and creating a light sauce.
Hot pasta water is added before tossing in the drained pasta alongside freshly grated Parmesan and thinly sliced basil. Mixing until the cheese melts coats the pasta strands and chicken in a creamy, tangy sauce with herbal notes. The sun-dried tomatoes provide a chewy texture and a concentrated tomato flavor.
Serve immediately for best texture, with the option to adjust seasoning upon plating. This dish works well as a main course for a comforting lunch or dinner featuring a balance of savory protein, rich cheese, and bright herbaceous accents.
Cooking the sauce concurrently with pasta boiling helps synchronize timing. Using freshly grated Parmesan enhances melting and flavor depth compared to pre-grated cheese.
Ingredients
- 8 ounces pasta uncooked
- 2 chicken breast cut into bite-size strips
- 1/2 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 teaspoon Italian seasoning
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes (drained if packed in oil)
- 3/4 cup Parmesan Cheese freshly grated
- 1 tablespoon basil sliced thin, fresh
Instructions
- Boil a salted pot of water and cook the pasta al dente according to package directions.
- Meanwhile, cut the chicken into strips and season it with the garlic powder and salt & pepper (I'm pretty generous).
- Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- Add the chicken to the skillet and let it cook undisturbed for 3 minutes (so it gets a nice sear). Stir/flip it and cook it for another 2 minutes.
- Stir in the Italian seasoning, chicken broth, and sun-dried tomatoes. Let the sauce bubble for around 3 minutes or until the liquid is reduced by about half.
- Before draining the pasta, add 1/4 cup of the hot pasta water to the skillet, then add the drained pasta, parmesan cheese, and basil. Toss it all together in the skillet until the cheese has melted.
- Serve immediately (season with extra salt & pepper if needed).
Notes
- Grate Parmesan cheese fresh for better melting and flavor.
- Start the sauce preparation while water is heating to align cooking times.
- Nutritional information is an estimate and may vary with ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 51g | 17% |
| Protein | 41g | 82% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 96mg | 32% |
| Sodium | 588mg | 25% |
| Potassium | 1063mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 9mg | 10% |
| Calcium | 241mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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