Description
A creamy and comforting pasta dish with succulent chicken, sun-dried tomatoes, and fresh basil that’s perfect for any occasion.
Ingredients
Scale
- 1 lb Boneless skinless chicken breasts
- 8 oz Pasta (penne, fettuccine, or rigatoni)
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 0.75 cup Freshly grated parmesan cheese
- 0.5 cup Sun-dried tomatoes, julienned
- 4 cloves Garlic, minced
- 2 tbsp Olive oil
- 1 tsp Italian seasoning
- 0.5 tsp Red pepper flakes
- Salt and freshly ground black pepper, to taste
- 2 tbsp Butter
- Baby spinach
- Fresh basil
- Parmesan shavings or toasted pine nuts for garnish
- Crusty bread
Instructions
- Cut chicken into bite-sized pieces and season with salt and pepper.
- Sear chicken pieces in a skillet until golden brown.
- Melt butter in the same skillet and add garlic; cook for 30 seconds. Add sun-dried tomatoes and cook for another minute.
- Simmer the chicken in a creamy sauce made with chicken broth, heavy cream, and seasonings.
- Cook pasta in salted boiling water until al dente; reserve some pasta water.
- Toss the pasta with the creamy sauce, ensuring it is well-coated with chicken and herbs.
- Serve hot, garnished with fresh basil, optional parmesan shavings or pine nuts, and crusty bread.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently, adding a splash of cream or broth as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg