Pasta with Chicken and Sun Dried Tomatoes
Indulge in the comforting flavors of this Pasta with Chicken and Sun-Dried Tomatoes, a culinary masterpiece that's perfect for weeknight dinners or special occasions. This creamy pasta dish combines tender chicken breast, sweet and tangy sun-dried tomatoes, and a rich, Parmesan-infused sauce that's boosted with the savory depth of garlic, chicken broth, and fresh basil. Tossed with your choice of perfectly al dente penne or fettuccine, this recipe delivers restaurant-quality results in just 40 minutes. The optional red chili flakes add a subtle heat for those who love a little kick. Serve this hearty, flavorful pasta with a side of crusty bread for soaking up the velvety sauce, making it a new favorite in your recipe repertoire. Perfect for those searching for "easy pasta recipes with chicken" or "sun-dried tomato pasta ideas," this dish is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 450 grams Pasta (penne or fettuccine)
- 500 grams Chicken breast, diced
- 100 grams Sun-dried tomatoes, chopped
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 240 milliliters Heavy cream
- 120 milliliters Chicken broth
- 60 grams Parmesan cheese, grated
- 15 grams Fresh basil, chopped
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoons Red chili flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and black pepper. Add the chicken to the skillet and cook for 6-8 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the chopped sun-dried tomatoes to the skillet and cook for another 2 minutes, stirring constantly.
Pour in the heavy cream and chicken broth. Stir well and bring the mixture to a gentle simmer.
Stir in the grated Parmesan cheese and let it melt into the sauce. Add the red chili flakes if using, and adjust seasoning with more salt and black pepper to taste.
Return the cooked chicken to the skillet and toss to coat it in the sauce. Heat for 2-3 minutes to combine the flavors.
Add the cooked pasta to the skillet and gently toss everything together until the pasta is evenly coated with the sauce.
Sprinkle chopped fresh basil over the top for a touch of freshness. Serve immediately with extra Parmesan on the side, if desired.
Nutrition Facts
Calories |
3239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.8 g | 210% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 4924 mg | 214% | |
| Total Carbohydrate | 198.1 g | 72% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 41.0 g | ||
| Protein | 220.1 g | 440% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 932 mg | 72% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 5106 mg | 109% | |
*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.
