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Creamy Sun-Dried Tomato Chicken Pasta

This dish involves searing tender chicken breasts, preparing a flavorful sauce with garlic, sun-dried tomatoes, and cream, then combining it with cooked pasta. The final dish has a rich, creamy texture with pieces of chicken and sun-dried tomatoes throughout, resulting in a visually appealing and hearty pasta entrée.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces penne or pasta of choice uncooked
  • 2 boneless, skinless chicken breasts pounded to even thickness
  • 1 cup sun-dried tomatoes packed in oil, drained and chopped
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil optional, for flavor
  • to taste salt and pepper
  • 0.25 cup grated Parmesan cheese optional, for serving

Equipment

  • Large pot for boiling pasta
  • Skillet or frying pan
  • Knife
  • Cutting board
  • Tongs or cooking spoon

Method
 

  1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
    12 ounces penne or pasta of choice
  2. While the pasta cooks, season the chicken breasts with salt, pepper, and dried basil. Heat olive oil in a skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5-7 minutes per side. Remove from skillet and let rest before slicing.
    2 boneless, skinless chicken breasts
  3. In the same skillet, add minced garlic and chopped sun-dried tomatoes; sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring to combine.
    4 cloves garlic, 1 cup sun-dried tomatoes, 1 cup heavy cream
  4. Add the cooked pasta to the skillet with the sauce, tossing to coat evenly. Slice the rested chicken and add it back to the skillet, mixing everything together.
  5. Taste and adjust seasoning with salt and pepper. Serve the pasta hot, topped with grated Parmesan cheese if desired.
    to taste salt and pepper, 0.25 cup grated Parmesan cheese

Notes

For a lighter version, substitute heavy cream with half-and-half or milk. You can also add spinach or zucchini for extra vegetables.