Prepare to tantalize your taste buds with the most irresistible pasta dish that will transform your weeknight dinner from ordinary to extraordinary! This Sun Dried Tomato Pasta Chicken is not just a meal, it's a culinary journey that combines the rich, intense flavors of sun-dried tomatoes with creamy Parmesan sauce and perfectly cooked chicken. In just 30 minutes, you'll create a restaurant-quality Italian dish that will have your family and friends begging for seconds - and asking for the recipe!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups pasta
- 1 lb chicken breast, diced
- 1/2 cup sun dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 2 cups of pasta, 1 lb of diced chicken breast, 1/2 cup of chopped sun-dried tomatoes, 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, 2 tablespoons of olive oil, 2 cloves of minced garlic, and salt and pepper to taste.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the 2 cups of pasta and cook according to package instructions until al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the diced chicken breast to the skillet. Season with salt and pepper to taste.
- Cook the chicken for about 5-7 minutes, stirring occasionally, until it is browned and cooked through. Ensure the internal temperature of the chicken reaches 165°F (75°C).
- Once the chicken is cooked, add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
- Next, add the chopped sun-dried tomatoes to the skillet and stir to combine with the chicken and garlic. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Reduce the heat to low and pour in the 1 cup of heavy cream. Stir well to combine all the ingredients, allowing the cream to heat through for about 2-3 minutes.
- Add the 1/2 cup of grated Parmesan cheese to the skillet, stirring until the cheese is melted and the sauce is creamy. Taste and adjust seasoning with more salt and pepper if necessary.
- Once the pasta is cooked, drain it and reserve a small cup of pasta water. Add the drained pasta to the skillet with the chicken and sun-dried tomato sauce, tossing to coat the pasta evenly.
- If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency. Stir well to combine.
- Remove from heat and serve the Sun Dried Tomato Pasta Chicken immediately, garnished with extra Parmesan cheese if desired. Enjoy your delicious Italian-inspired meal!
Tips
- For the most flavorful chicken, pat the meat dry before seasoning to ensure perfect browning.
- Use freshly grated Parmesan cheese for the best melting and flavor profile.
- Don't discard the pasta water! It's a secret weapon for adjusting sauce consistency and adding extra flavor.
- Make sure to cook the chicken to an internal temperature of 165°F to ensure food safety.
- For a lighter version, you can substitute heavy cream with half-and-half or whole milk.
- Chop sun-dried tomatoes finely to distribute their intense flavor evenly throughout the dish.
- If you want extra depth, consider adding a splash of white wine when sautéing the garlic.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 35g
Protein: 45g
Fat: 32g
Saturated Fat: 16g
Cholesterol: 135mg
