Linguini with Chicken and Sun Dried Tomatoes
Indulge in the rich and savory flavors of Linguini with Chicken and Sun-Dried Tomatoes—a satisfying, restaurant-quality dish perfect for weeknight dinners or special occasions. This recipe combines tender linguini pasta with juicy, pan-seared chicken breasts and sun-dried tomatoes, all tossed in a creamy Parmesan sauce infused with garlic and a hint of red pepper for a subtle kick. Fresh basil adds a bright, herbaceous finish, while a splash of reserved pasta water ensures the perfect sauce consistency. Ready in just 40 minutes, this easy-to-follow recipe delivers a comforting yet elegant meal that pairs beautifully with a crisp green salad and crusty bread.
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Recipe Information
Ingredients
- 12 oz linguini pasta
- 2 tbsp olive oil
- 2 pieces (about 1 lb) chicken breasts
- 1 tsp salt
- 0.5 tsp black pepper
- 4 pieces garlic cloves, minced
- 0.5 cup sun-dried tomatoes, julienned
- 1 cup heavy cream
- 0.5 cup chicken broth
- 0.75 cup Parmesan cheese, grated
- 0.25 tsp red pepper flakes
- 2 tbsp fresh basil, chopped
- 4 quarts water
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and cook the linguini pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, drain the remaining water, and set the pasta aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season both sides of the chicken breasts with salt and black pepper. Place them in the skillet and cook for 4-5 minutes on each side, or until fully cooked through. Remove the chicken from the skillet and set it on a cutting board to rest. Once cooled slightly, slice the chicken into thin strips.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant.
Add the sun-dried tomatoes to the skillet and cook for 2 minutes, stirring occasionally.
Pour in the heavy cream and chicken broth, stirring well to combine. Simmer the sauce for 3-4 minutes, allowing it to thicken slightly.
Stir in the grated Parmesan cheese and red pepper flakes. Mix until the cheese has melted into the sauce.
Add the cooked linguini to the skillet, tossing it in the sauce to coat evenly. If the sauce is too thick, stir in a small amount of the reserved pasta water to reach your desired consistency.
Gently fold in the sliced chicken and chopped fresh basil. Cook for another 2-3 minutes, ensuring everything is heated through.
Taste and adjust seasoning with additional salt and black pepper, if needed.
Serve the pasta hot, garnished with extra Parmesan cheese and fresh basil, if desired.
Nutrition Facts
Calories |
3622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 5013 mg | 218% | |
| Total Carbohydrate | 159.1 g | 58% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 38.4 g | ||
| Protein | 338.9 g | 678% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1106 mg | 85% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2036 mg | 43% | |
*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.
