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a square photo of sun dried tomato pasta.
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5 from 2 votes

Creamy Sun Dried Tomato Chicken Pasta

This Creamy Sun Dried Tomato Pasta is creamy, flavorful and made quick in one skillet
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 464kcal
Author: Paige
Cost: $15-$25.00

Equipment

  • measuring cups and spoons
  • chef's knife
  • non-stick skillet
  • silicone spatula
  • tongs for tossing

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)
  • 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
 

Nutrition

Calories: 464kcal | Carbohydrates: 41g | Protein: 27g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 643mg | Potassium: 958mg | Fiber: 3g | Sugar: 7g | Vitamin A: 573IU | Vitamin C: 7mg | Calcium: 124mg | Iron: 2mg