Description
A quick and delicious creamy sun-dried tomato chicken pasta recipe ready in 30 minutes, perfect for busy weeknights or unexpected guests. The tangy sun-dried tomatoes balance the rich cream sauce, and the chicken stays juicy.
Ingredients
- 1 pound (450g) boneless, skinless chicken breasts, sliced thin
- 12 ounces (340g) penne or rigatoni pasta
- ½ cup (75g) sun-dried tomatoes packed in oil, drained and chopped
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 medium shallot, finely diced (about 50g)
- 1 cup (240ml) heavy cream
- ½ cup (120ml) low-sodium chicken broth
- ½ cup (50g) freshly grated Parmesan cheese
- 2 tablespoons (30ml) olive oil, extra virgin
- 1 teaspoon dried Italian seasoning (basil, oregano, thyme blend)
- Salt and black pepper, to taste
- Fresh basil, chopped (optional, a handful)
- Optional add-ins: 2 cups fresh baby spinach, ¼ teaspoon red pepper flakes
Instructions
- Slice chicken breasts into thin, bite-sized strips. Dice shallot finely and mince garlic. Chop sun-dried tomatoes if needed. Measure cream, broth, and Parmesan.
- Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente (8-10 minutes). Reserve 1 cup pasta water before draining.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken strips until golden and cooked through, about 4-5 minutes, flipping halfway. Cook in batches if needed. Remove chicken and set aside.
- Lower heat to medium. Add remaining 1 tablespoon olive oil to skillet. Sauté shallots for 2 minutes until softened. Add garlic and cook 30 seconds without browning.
- Add sun-dried tomatoes and Italian seasoning; cook 1 minute to release flavor.
- Pour in chicken broth and heavy cream; stir and simmer gently for 3-4 minutes until sauce thickens slightly. Add reserved pasta water if too thick.
- Remove skillet from heat. Gradually stir in Parmesan cheese until sauce is silky. Add more pasta water if sauce is too thick.
- Return chicken to skillet and stir to coat. Warm through on low heat for 1-2 minutes.
- Add drained pasta to skillet and toss gently to coat with sauce. Adjust consistency with pasta water if needed. Season with salt and pepper to taste.
- Serve immediately topped with fresh basil, extra Parmesan, and a drizzle of olive oil.
Notes
[‘Save 1 cup of pasta water to adjust sauce consistency and help sauce cling to pasta.’, ‘Season chicken well with salt and pepper before cooking for maximum flavor.’, ‘Keep heat medium or lower when simmering cream to prevent sauce from breaking.’, ‘Use freshly grated Parmesan for best melting and sauce texture.’, ‘Do not overcook chicken; thin slices cook quickly and stay juicy.’, ‘Optional: Add ¼ cup white wine after sautéing shallots for brighter flavor; reduce before adding cream.’, ‘Make sauce ahead and reheat gently; cook pasta fresh when ready to serve.’, ‘For dairy-free, substitute cream with full-fat coconut milk and Parmesan with nutritional yeast.’, ‘For gluten-free, use gluten-free pasta or zucchini noodles for low-carb.’]
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 430
- Sugar: 4
- Sodium: 400
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 38
- Fiber: 3
- Protein: 30
Keywords: sun-dried tomato chicken pasta, creamy pasta, quick dinner, easy pasta recipe, weeknight dinner, chicken pasta, Italian pasta