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Creamy sun dried tomato chicken pasta served in a bowl, garnished with herbs.

Creamy Sun Dried Tomato Chicken Pasta

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A comforting and satisfying pasta dish featuring sun-dried tomatoes and tender chicken in a velvety cream sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Chicken
  • 10 oz 10 oz pasta Any pasta of your choice, such as fettuccine or penne.
  • 1 lb 1 lb boneless, skinless chicken, sliced into 2-inch pieces Seasoned before cooking.
  • 5 cloves 5 garlic cloves, minced
  • 1 teaspoon 1 teaspoon onion powder
  • 4 oz 4 oz sun-dried tomatoes Chopped after cooking.
  • 3 tablespoons 3 tablespoons olive oil For sautéing.
  • 1 teaspoon 1 teaspoon salt To season chicken.
  • 1 teaspoon 1 teaspoon paprika
Cream and Cheese
  • 1 cup 1 cup heavy cream Use high-quality cream for richness.
  • 1/2 cup 1/2 cup whole milk For creaminess.
  • 1 cup 1 cup mozzarella cheese, shredded
  • 1/2 cup 1/2 cup asiago cheese, shredded
Flavor Enhancers
  • 1 tablespoon 1 tablespoon basil Fresh or dried.
  • 1 teaspoon 1 teaspoon red pepper flakes Adjust according to heat preference.
  • 1/2 cup 1/2 cup beef broth
  • 1 teaspoon 1 teaspoon adobo (red top)

Method
 

Preparation
  1. Season the chicken with salt, pepper, onion powder, adobo, and paprika, and set aside.
  2. In a large semi-deep skillet, heat the olive oil over low/medium heat. Add the garlic and sun-dried tomatoes, cooking for about 3 minutes.
  3. Once the tomatoes are slightly browned, remove them from the skillet, leaving the garlic oil mixture.
  4. Chop the cooked tomatoes into smaller pieces and set aside.
Cooking
  1. Add the sliced, seasoned chicken to the skillet and cook on high heat for about 2 minutes on each side, then remove and set aside.
  2. Cook your choice of pasta according to package directions, drain, and set aside.
  3. Now, combine everything in the skillet. Add the beef broth, heavy cream, and whole milk, stirring well.
  4. Blend in the mozzarella and asiago cheese until melted and creamy.
Serving
  1. Serve garnished with fresh basil or additional shredded cheese on top. Pair it with a side salad or crusty bread.

Nutrition

Serving: 1gCalories: 650kcalCarbohydrates: 58gProtein: 35gFat: 35gSaturated Fat: 20gSodium: 900mgFiber: 3gSugar: 4g

Notes

Store leftovers in an airtight container in the fridge for up to three days. If freezing, do so without cream.
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