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Creamy Sundried Tomato Chicken Pasta

Creamy Sundried Tomato Chicken Pasta Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup oil-packed sundried tomatoes, drained and chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 8 oz penne pasta
  • 1 tablespoon olive oil
  • Salt and black pepper
  • Fresh basil leaves for garnish

Method
 

  1. Heat olive oil in a large skillet over medium-high. Season chicken with salt and pepper, sear until golden and cooked through (165°F), about 4 minutes per side, then transfer to a plate. Meanwhile, cook pasta al dente, reserve 1/2 cup pasta water, and drain.
  2. Reduce heat to medium, add garlic and sundried tomatoes to the skillet, and cook 1 minute, stirring constantly.
  3. Pour in heavy cream and chicken broth, bring to a gentle simmer, and cook 3 minutes. Remove from heat, whisk in Parmesan a little at a time until smooth.
  4. Add drained pasta to the sauce, toss well, and add a splash of pasta water if needed to loosen. Cook 1 minute over low heat.
  5. Return chicken to the skillet, garnish with fresh basil, and serve immediately.

Notes

If you’re using dry-packed sundried tomatoes, rehydrate them in hot water for 10 minutes before chopping. The pasta will continue to absorb sauce as it sits; if the dish thickens, stir in a little extra broth when reheating.