Creamy Sun-Dried Tomato Chicken Pasta
This Creamy Sun-Dried Tomato Chicken Pasta is quick, flavorful, and comforting with tender chicken and a luscious Parmesan cream sauce.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Grater
Ingredients
- 8 oz penne pasta
- 2 tablespoons olive oil
- 1 lb chicken breast cubed
- 3 cloves garlic minced
- 1 cup sun-dried tomatoes chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Add 8 oz penne pasta and cook according to package instructions until al dente. Drain the pasta and set aside, reserving about 1/4 cup of pasta water for later.
- Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add the cubed chicken breast, seasoning with salt and pepper. Cook for about 5-6 minutes until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Stir in 1 cup chopped sun-dried tomatoes and 1 teaspoon Italian seasoning. Pour in 1 cup chicken broth and 1 cup heavy cream, stirring to combine. Let the sauce simmer gently for 3-4 minutes to thicken slightly.
- Return the cooked chicken to the skillet with the sauce. Add the drained penne pasta and toss everything together. Stir in 1/2 cup grated Parmesan cheese until melted and the sauce coats the pasta beautifully. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Remove the skillet from heat and garnish with fresh basil leaves. Serve immediately for the best creamy texture and fresh flavor.
Notes
- Reserve some pasta water to adjust the sauce consistency perfectly.
- Swap sun-dried tomatoes with roasted red peppers for a smoky twist.
- Use chicken thighs instead of breast for juicier meat and richer flavor.
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Reheat gently with a splash of broth or water to restore creaminess.