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Creamy Sun-Dried Tomato Chicken Pasta

creamy sun-dried tomato chicken pasta - featured image
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A quick and easy creamy sun-dried tomato chicken pasta recipe featuring tender chicken in a tangy, velvety cream sauce over pasta. Perfect for busy weeknights or casual dinners with friends.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g), sliced into strips or bite-sized pieces
  • 8 oz (225 g) fettuccine or penne pasta, cooked al dente
  • 1/2 cup packed sun-dried tomatoes in oil, chopped (rehydrate if dry-packed)
  • 3 cloves garlic, minced
  • 1 small shallot, finely chopped (optional)
  • 1 cup heavy cream (240 ml)
  • 1/4 cup cream cheese, softened
  • 1/2 cup grated Parmesan cheese (about 50 g)
  • 1 tsp dried Italian herbs (or mix of oregano, basil, thyme)
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes (optional)
  • Fresh parsley, chopped, for garnish
  • 2 tbsp olive oil (preferably extra virgin)
  • 1/4 cup chicken broth or white wine (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (9-11 minutes). Drain and set aside, reserving about 1/4 cup of pasta water.
  2. While pasta cooks, slice chicken breasts into strips or bite-sized pieces. Season lightly with salt, pepper, and 1/2 tsp dried Italian herbs.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden and cooked through, about 5-7 minutes, flipping once. Remove chicken from pan and set aside.
  4. Reduce heat to medium. Add minced garlic and shallot to the skillet. Stir frequently for 1-2 minutes until fragrant and translucent but not browned.
  5. Add chopped sun-dried tomatoes to the skillet. Stir and warm through for 1-2 minutes, letting the oil mingle with garlic and shallot.
  6. Pour in chicken broth or white wine, scraping up browned bits. Let simmer for 2 minutes to reduce slightly.
  7. Lower heat to medium-low. Stir in heavy cream and cream cheese, whisking constantly to melt cream cheese and create a smooth sauce.
  8. Stir in grated Parmesan cheese. Season with salt, pepper, and red pepper flakes to taste. Add reserved pasta water if sauce is too thick.
  9. Return cooked chicken to the pan and mix to coat with sauce. Add drained pasta and toss gently until evenly coated. Taste and adjust seasoning as needed.
  10. Remove from heat, sprinkle chopped fresh parsley on top, and serve immediately.

Notes

Use firm sun-dried tomatoes packed in oil for best flavor. To avoid cream separation, add cream cheese first and keep heat moderate. Use reserved pasta water to adjust sauce consistency. For gluten-free, substitute pasta with brown rice or chickpea pasta. Leftovers keep well refrigerated for 3 days and freeze up to 2 months.

Nutrition

Keywords: sun-dried tomato chicken pasta, creamy pasta, easy dinner, weeknight meal, chicken pasta recipe, comfort food

Find it online: https://flurpchef.com/creamy-sun-dried-tomato-chicken-pasta-recipe-easy-homemade-dinner-idea/