Creamy Sun Dried Tomato Chicken Pasta
This easy Creamy Sun Dried Tomato Chicken Pasta dinner is full of flavor and plump sun dried tomatoes, white meat chicken, pasta and fresh herbs. Delish!
Why You'll Love This Recipe
A pasta dinner that's made in one skillet is a full-on miracle in my book. Double points if its got a creamy pasta sauce, tender chicken and sun-dried tomatoes.
Aren't we always looking for something that can be made easily with chicken, especially during the week? This pasta recipe is easy and tastes wonderful!
Here's some good reasons to make it:
If you're wondering what to do with that same old package of chicken breasts, here's your answer.
Sun dried tomatoes make this meal special. That concentrated tomato flavor is perfect for pasta and chicken.
This is a great dinner when you don't have a lot of time, it's ready to eat in about 30 minutes.
Ingredients You’ll Need:
Boneless, skinless chicken breasts: Cut into strips.
Sun Dried Tomatoes: Not oil packed, and julienned if possible (Trader Joes has them).
Fresh Basil: For serving.
Cream: Heavy cream or dairy free if you prefer.
Chicken Broth: The base for the sauce.
Parmesan Cheese: Grated.
Pasta: Linguine or spaghetti.
Olive Oil: For browning the chicken.
Black pepper, salt: For flavor.
Oregano: Just a little of this Italian seasoning.
Shallot: More flavor.
Garlic: You guessed it, flavor!
It's okay if the package of chicken you're using is a bit over the one pound mark, it'll still work fine in this recipe.
You'll need about 5 generous cups of cooked pasta for this recipe.
Find julienne cut sun dried tomatoes at Trader Joe's or many grocery stores, if you can only find them whole, just slice into strips.
Use spaghetti or penne instead of linguine if you'd like.
Add a little more cream if your pasta seems on the dry side, or some reserved pasta water.
Add a little more cornstarch (a teaspoon) to make a slurry (cornstarch mixed with a little bit of the pan juices) and add it to the skillet if your sauce seems too thin.
Add some fresh spinach to the final dish if you'd like, and red pepper flakes if you like it spicy.
How do I store leftovers and for how long?
In an airtight container for up to 3 days.
Can I use other types of pasta in this recipe?
Try spaghetti or penne to switch it up!
Can you use regular tomatoes instead of sun dried tomatoes?
If for some reason you can't find or don't want sun dried tomatoes, use a can of drained and diced canned tomatoes instead.
Creamy Sun Dried Tomato Chicken Pasta
This Creamy Sun Dried Tomato Pasta is creamy, flavorful and made quick in one skillet
Cuisine: Italian
Total Time: 30 minutes minutes
Servings: 6
Ingredients
▢ 8-10 ounces Linguini or spaghetti pasta About 5 cups cooked
▢ 2 tablespoons Olive Oil
▢ ½ teaspoon Kosher salt
▢ ½ teaspoon Freshly ground pepper
▢ 1 pound Chicken breasts, sliced into strips
▢ 1 tablespoon Butter
▢ 1 tablespoon Olive Oil
▢ 1 small Shallot, minced fine About 2 tablespoons
▢ 2 Garlic cloves, minced
▢ 3 ounces Sun Dried Tomatoes, cut into strips (julienned)
▢ ½ teaspoon Oregano (dried)
▢ 1½ cups Chicken Broth
▢ ½ cup Heavy Cream
▢ 1 tablespoon Cornstarch
▢ ½ teaspoon each Kosher salt and freshly ground pepper
▢ ½ cup Parmesan cheese, plus more for serving
▢ Fresh Basil, for serving
Instructions
Cook the pasta according to the directions on the package, drain and set aside while you make the sauce.
Add 2 tablespoons of olive oil to a large casserole pan or skillet.
Season the chicken strips with salt and pepper, then add them to the skillet on medium high heat and cook for about 7 minutes total, turning once. Chicken should be very light brown and cooked all the way through (no longer pink).
Remove the chicken from the skillet and set aside while you make the sauce.
Using the same skillet (without washing it) add the butter and olive oil and the minced shallots and cook over medium heat for one minute. Add the garlic and cook 30 seconds more.
Next, add the sun dried tomatoes to the pan with the oregano, chicken broth, cream, salt and pepper, stir and heat this mixture through.
In a small bowl, add the cornstarch and a spoonful or two of the sauce from the pan, mix with a fork to remove the lumps, then add it to the sun dried tomato broth/cream mixture and let it cook for a couple minutes until it begins to thicken.
Add the chicken to the skillet and stir. Let this simmer for a minute or two until the chicken is warmed back up.
Add the cooked pasta and the Parmesan cheese, then toss the mixture together and serve with more cheese and fresh basil over the top.
Notes
It’s okay if the packet of chicken you’re using is a bit over the one pound mark, it’ll still work fine in this recipe.
You’ll need about 5 generous cups of cooked pasta for this recipe.
Find julienne cut sun dried tomatoes at Trader Joe’s or many grocery stores, if you can only find whole, it’s fine to slice them yourself.
Use non-dairy cream if you’d like instead of heavy cream.