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Chicken Pasta with Sun-dried Tomatoes

Creamy Chicken Pasta with Sun-dried Tomatoes for Cozy Nights

Enjoy this Chicken Pasta with Sun-dried Tomatoes, a comforting dish that combines tender chicken, creamy sauce, and zesty sun-dried tomatoes, perfect for a quick and delicious weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Penne pasta A classic choice that holds sauce well.
  • 1 cup Heavy cream Can substitute with half-and-half or evaporated milk.
For the Chicken
  • 1 pound Boneless, skinless chicken breast Ensure it is cooked to 165°F (74°C).
  • 1 tablespoon Olive oil Used for sautéing.
  • to taste Salt Essential for enhancing flavors.
  • to taste Pepper Essential for enhancing flavors.
For the Flavor Boost
  • 1/2 cup Sun-dried tomatoes Use oil-packed or drained dry variety.
  • 2 cloves Garlic Minced; sauté until fragrant.
  • 1 cup Chicken broth Helps thin out the sauce.
  • 1/2 cup Grated Parmesan cheese Feel free to swap for other cheeses.
For the Finishing Touch
  • 1/4 cup Fresh basil leaves For garnish.

Equipment

  • large skillet
  • Pot
  • Serving spoon
  • Tongs

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Season chicken breast with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat. Add chicken and cook for 3-4 minutes on each side until golden brown and cooked through.
  3. Transfer chicken to a plate. In the same skillet, lower the heat, add garlic, and sauté for 1-2 minutes until fragrant.
  4. Add sun-dried tomatoes to the skillet, cooking for an additional 2-3 minutes.
  5. Pour in chicken broth and heavy cream, stirring to combine. Simmer for about 5 minutes.
  6. Add grated Parmesan cheese to the skillet, stirring until melted.
  7. Cook penne pasta according to package instructions until al dente, typically 10-12 minutes. Drain and set aside.
  8. Slice rested chicken and return to skillet, stirring to coat with sauce.
  9. Add cooked penne pasta to the skillet and mix well to coat all pasta in the sauce.
  10. Transfer the skillet to the preheated oven and bake for 15-20 minutes until bubbly and lightly golden.
  11. Remove from oven, garnish with fresh basil leaves, and serve.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

This dish is ideal for meal prep and can be stored in the fridge for up to 3-4 days, or frozen for 2-3 months.

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