Chicken Basil and Sun Dried Tomato Pasta
Indulge in the delectable harmony of flavors with this Chicken Basil and Sun-Dried Tomato Pasta—a creamy, vibrant dish that's perfect for weeknight dinners or special occasions. Tender strips of seared chicken are tossed with al dente pasta in a luscious garlic-Parmesan cream sauce, infused with the tangy sweetness of sun-dried tomatoes and the aromatic freshness of basil. A dash of red pepper flakes adds a gentle heat, while a splash of chicken broth keeps the sauce rich but balanced. Ready in just 40 minutes, this dish combines comforting textures with gourmet flavors for a restaurant-quality meal you can make at home. Serve it with a sprinkle of grated Parmesan and fresh basil for a stunning presentation that tastes as good as it looks. Ideal for lovers of creamy pasta recipes, this dish will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 0.5 cup Sun-dried tomatoes, chopped
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Fresh basil leaves, chopped
- 12 ounces Pasta (e.g., penne or fettuccine)
- 0.5 cup Chicken broth
- 0.25 teaspoon Red pepper flakes
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
Season the chicken breasts with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 5-6 minutes on each side or until fully cooked. Remove the chicken from the skillet, let rest for a few minutes, then slice into strips.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the chopped sun-dried tomatoes and cook for another 1-2 minutes.
Reduce the heat to low and pour in the chicken broth and heavy cream. Stir well to combine.
Add the grated Parmesan cheese and red pepper flakes, stirring until the cheese has melted and the sauce has thickened slightly.
Stir in the chopped fresh basil and season the sauce with additional salt and pepper, if needed.
Add the cooked pasta and sliced chicken to the skillet, tossing to coat everything evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Serve immediately, garnished with extra fresh basil and Parmesan cheese, if desired.
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.8 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 785 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
