Sun-Dried Tomato Chicken Pasta is a flavorful and easy-to-make dish that combines tender chicken, sun-dried tomatoes, and a creamy sauce tossed with pasta. This dish is perfect for a quick weeknight dinner or a special occasion!
Ingredients List
For the Pasta
- 8 ounces pasta (penne, fettuccine, or your choice)
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (sliced into strips)
- Salt and pepper (to taste)
- 2 cloves garlic (minced)
- 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 1 cup heavy cream (or half-and-half)
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- 1 teaspoon dried oregano
- Fresh parsley (for garnish)
Timing
Preparing Sun-Dried Tomato Chicken Pasta takes about 10 minutes for prep and 20-25 minutes for cooking.
Step-by-Step Instructions
Step 1: Cook the Pasta
- Boil Water: In a large pot, bring salted water to a boil.
- Cook Pasta: Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
Step 2: Cook the Chicken
- Heat Oil: In a large skillet, heat the olive oil over medium heat.
- Season Chicken: Season the sliced chicken with salt and pepper.
- Sear Chicken: Add the chicken to the skillet and cook for about 5-7 minutes, or until cooked through and no longer pink. Remove the chicken from the skillet and set aside.
Step 3: Prepare the Sauce
- Sauté Garlic: In the same skillet, add a little more olive oil if needed. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
- Add Cream: Pour in the heavy cream and bring to a gentle simmer. Let it cook for about 3-4 minutes, stirring occasionally.
Step 4: Combine Ingredients
- Add Cheese and Herbs: Stir in the grated Parmesan cheese, dried basil, and oregano. Mix until the cheese is melted and the sauce is creamy.
- Return Chicken: Add the cooked chicken back to the skillet, stirring to coat it in the sauce.
- Combine with Pasta: Add the cooked pasta to the skillet, tossing to combine. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.
Step 5: Serve
- Plate the Pasta: Divide the pasta among plates or bowls.
- Garnish: Top with additional Parmesan cheese and fresh parsley.
- Enjoy: Serve hot and enjoy your delicious Sun-Dried Tomato Chicken Pasta!
Nutritional Information
Here’s a quick glance at the nutritional profile of Sun-Dried Tomato Chicken Pasta (per serving, assuming 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 550 |
| Protein | 35g |
| Fat | 30g |
| Carbohydrates | 45g |
| Fiber | 2g |
Tips for Customization
- Vegetable Additions: Add spinach, zucchini, or bell peppers for extra nutrition and flavor.
- Spice Level: Add red pepper flakes for a spicy kick.
- Protein Variations: Substitute chicken with shrimp or Italian sausage for a different twist.
Storing Tips for the Recipe
Sun-Dried Tomato Chicken Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of cream or broth if needed.
Conclusion
Sun-Dried Tomato Chicken Pasta is a creamy, flavorful dish that’s easy to prepare and perfect for any occasion. With its rich flavors and satisfying ingredients, it’s sure to become a family favorite!
FAQs
Can I make this dish ahead of time?
Yes! You can prepare the sauce and chicken ahead of time. Just cook the pasta fresh when you’re ready to serve.
Can I use fresh tomatoes instead of sun-dried?
Yes! You can use fresh tomatoes, but you may need to cook them longer to achieve a similar flavor and texture.
What can I serve with this dish?
This pasta pairs well with a fresh salad, garlic bread, or steamed vegetables for a complete meal.
Sun-Dried Tomato Chicken Pasta Recipe
Ingredients
- For the Pasta
- • 8 ounces pasta (penne, fettuccine, or your choice)
- • 1 tablespoon olive oil
- • 1 pound boneless, skinless chicken breasts (sliced into strips)
- • Salt and pepper (to taste)
- • 2 cloves garlic (minced)
- • 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
- • 1 cup heavy cream (or half-and-half)
- • 1/2 cup grated Parmesan cheese (plus extra for serving)
- • 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- • 1 teaspoon dried oregano
- • Fresh parsley (for garnish)
Instructions
Step 1: Cook the Pasta
- Boil Water: In a large pot, bring salted water to a boil.
- Cook Pasta: Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
Step 2: Cook the Chicken
- Heat Oil: In a large skillet, heat the olive oil over medium heat.
- Season Chicken: Season the sliced chicken with salt and pepper.
- Sear Chicken: Add the chicken to the skillet and cook for about 5-7 minutes, or until cooked through and no longer pink. Remove the chicken from the skillet and set aside.
Step 3: Prepare the Sauce
- Sauté Garlic: In the same skillet, add a little more olive oil if needed. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
- Add Cream: Pour in the heavy cream and bring to a gentle simmer. Let it cook for about 3-4 minutes, stirring occasionally.
Step 4: Combine Ingredients
- Add Cheese and Herbs: Stir in the grated Parmesan cheese, dried basil, and oregano. Mix until the cheese is melted and the sauce is creamy.
- Return Chicken: Add the cooked chicken back to the skillet, stirring to coat it in the sauce.
- Combine with Pasta: Add the cooked pasta to the skillet, tossing to combine. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.
Step 5: Serve
- Plate the Pasta: Divide the pasta among plates or bowls.
- Garnish: Top with additional Parmesan cheese and fresh parsley.
- Enjoy: Serve hot and enjoy your delicious Sun-Dried Tomato Chicken Pasta!
