Description
A creamy pasta dish with chicken and sun-dried tomatoes that might just make anyone propose!
Ingredients
Scale
- 2 Chicken Breasts, boneless and skinless
- 8 oz Pasta (Fusilli or Penne)
- 1 Cup Heavy Cream
- 1 Cup Chicken Broth
- 1 Cup Sun-Dried Tomatoes, chopped
- 2 Cloves Garlic, minced
- 1/2 Cup Parmesan Cheese, grated
- 2 Tablespoons Olive Oil
- Salt and Pepper to taste
- Fresh Basil for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside. Chef Hack: Remember to reserve a little pasta water (about 1/2 cup) before draining!
- Season and Sauté the Chicken: Season your chicken breasts generously with salt and pepper. In a large skillet over medium heat, add olive oil. Sear the chicken for about 4-5 minutes on each side, or until golden brown and cooked through.
- Make the Sauce: Remove the chicken and let it rest before slicing it thinly. In the same skillet, add minced garlic, and sauté for about 30 seconds until fragrant. Pour in the chicken broth and heavy cream, swirling it to combine. Bring to a gentle simmer!
- Add the sun-dried tomatoes and parmesan cheese, stirring it all together until the cheese is melted and the sauce thickens slightly.
- Combine It All: Toss the cooked pasta in with your sauce. Gently fold in the sliced chicken.
- Serve and Garnish: Plate up the pasta and garnish with fresh basil and a sprinkle of parmesan.
Notes
This dish can be made ahead of time and reheats well. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 600mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Keywords: chicken, pasta, creamy, sun-dried tomatoes, comfort food