Creamy Chicken Basil and Sun Dried Tomato Pasta Bake
Indulge in the ultimate comfort food with this Creamy Chicken Basil and Sun-Dried Tomato Pasta Bake, a rich and flavorful one-dish meal perfect for weeknight dinners or special occasions. Tender, golden-browned chicken breast, aromatic garlic, and sweet-tangy sun-dried tomatoes come together in a luscious Parmesan cream sauce, infused with the freshness of chopped basil. Tossed with perfectly cooked penne pasta and crowned with a gooey layer of melted mozzarella, this oven-baked dish boasts irresistibly cheesy and golden edges. Ready in just under an hour and serving up to six, this hearty pasta bake is a crowd-pleaser that’s as easy to prepare as it is delicious. Perfect for those seeking an Italian-inspired meal full of comforting flavors and creamy, cheesy goodness!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 0.5 cup Sun-dried tomatoes, chopped
- 0.25 cup Fresh basil leaves, chopped
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 1 cup Parmesan cheese, grated
- 12 ounces Penne pasta, uncooked
- 1.5 cups Mozzarella cheese, shredded
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side, until golden brown and cooked through. Remove from the skillet and let rest for 5 minutes. Cut into bite-sized pieces.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon olive oil. Sauté the minced garlic for 1 minute until fragrant.
Add the chopped sun-dried tomatoes and fresh basil to the skillet. Stir for 1-2 minutes.
Pour the heavy cream and chicken broth into the skillet. Bring the mixture to a gentle simmer and stir in 3/4 cup of the grated Parmesan cheese. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and paprika. Simmer for 3 minutes until the sauce thickens slightly.
Cook the penne pasta in a large pot of salted boiling water for 2 minutes less than the package instructions (it will finish cooking in the oven). Drain and place in a large mixing bowl.
Add the cooked chicken pieces and the creamy sun-dried tomato sauce to the bowl with the pasta. Toss until well combined.
Transfer the pasta mixture to the prepared baking dish. Top evenly with the shredded mozzarella cheese and the remaining 1/4 cup of Parmesan cheese.
Bake in the preheated oven for 20-25 minutes or until bubbly and golden on top.
Remove the pasta bake from the oven and let it rest for 5 minutes before serving. Garnish with additional chopped basil if desired.
Nutrition Facts
Calories |
3859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.9 g | 240% | |
| Saturated Fat | 94.1 g | 470% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 5910 mg | 257% | |
| Total Carbohydrate | 297.0 g | 108% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 32.6 g | ||
| Protein | 229.9 g | 460% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 2350 mg | 181% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3931 mg | 84% | |
*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.
