Creamy Sun Dried Tomato Chicken Pasta
A creamy chicken pasta with sun dried tomatoes and cheese.Ready in 30 minutes using simple ingredients.Perfect for an easy and comforting dinner.
Ingredients
- 8 oz dried pasta penne, rigatoni, or farfalle
- 1 lb boneless skinless chicken breast cut into bite-sized pieces
- 1/2 tsp kosher salt
- 1/2 tsp Italian seasoning
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp red pepper flakes
- 1 Tbsp butter
- 6 –7 oz sun dried tomatoes in oil chopped (oil reserved)
- 5 cloves garlic minced
- 1 1/3 cup half and half or heavy cream
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 2 Tbsp fresh basil minced
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup pasta water, then drain and set aside.
- Season chicken with salt, Italian seasoning, pepper, paprika, and red pepper flakes.
- Heat butter and 1 Tbsp reserved oil from sun dried tomatoes in a skillet over medium-high heat. Cook chicken for 3–4 minutes until fully cooked. Remove and set aside.
- In the same skillet, add garlic and sun dried tomatoes. Cook for 30–60 seconds until fragrant.
- Pour in cream and bring to a gentle simmer. Add mozzarella and Parmesan, stirring until melted and smooth.
- Add cooked pasta and chicken back into the skillet. Toss well to coat in the sauce.
- Add reserved pasta water gradually if needed to loosen the sauce.
- Stir in fresh basil and serve warm.
Notes
- Substitute cream with evaporated milk for a lighter version
- Try grilled chicken for a smoky flavor twist
- Serve with garlic bread or a fresh salad