Description
Creamy Chicken Pasta with Sun-Dried Tomatoes
A creamy and flavorful pasta dish with golden-brown chicken, sun-dried tomatoes, and a rich cream sauce. Perfect for a comforting and indulgent meal.
Ingredients
:
For the Chicken:
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
1 tbsp fresh parsley, chopped
For the Pasta:
8 oz rotini pasta
(or any pasta of your choice)
Salt for the pasta water
For the Sauce:
1 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup sun-dried tomatoes, chopped
1/2 cup Parmesan cheese, grated
Salt and pepper to taste
Fresh basil leaves for garnish
Instructions
:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions. Drain and set aside.
Cook the Chicken:
While the pasta is cooking, season the chicken breasts with garlic powder, paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside. Once cooled slightly, slice the chicken into strips.
Prepare the Sauce:
In the same skillet, add olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.
Add the heavy cream, chicken broth, and chopped sun-dried tomatoes. Stir to combine and bring to a simmer. Let it cook for 3-4 minutes, allowing the sauce to thicken slightly.
Stir in the Parmesan cheese and season with salt and pepper to taste. Let the sauce simmer for another 2 minutes.
Combine the Pasta:
Add the cooked pasta to the skillet with the creamy sauce, tossing to coat the pasta evenly. Add the sliced chicken on top.
Serve:
Garnish with fresh basil leaves and parsley for a pop of color and flavor. Serve immediately and enjoy!
Enjoy your creamy chicken pasta with sun-dried tomatoes!
Step-by-Step Guide
1. Prep & Season: Salt your pasta water generously. Pat chicken breasts dry, then season evenly with garlic powder, paprika, salt, and pepper.
2. Cook Pasta & Chicken in Parallel: Start boiling water for pasta. In a large skillet, heat olive oil over medium-high. Cook chicken 6-8 minutes per side until internal temperature reaches 165°F. Remove, rest, then slice.
3. Build the Sauce: In the same skillet, add oil and sauté garlic until fragrant (30 seconds). Pour in heavy cream and chicken broth, scraping up browned bits. Add sun-dried tomatoes and simmer 3-4 minutes to thicken.
4. Finish the Sauce: Reduce heat to low. Stir in grated Parmesan until melted. Season sauce to taste.
5. Combine: Add drained pasta to the skillet, tossing to coat in sauce. Nestle sliced chicken on top or fold it in.
Serving Suggestions
Serve this rich pasta immediately for the best texture. Pair it with a simple side salad dressed with a sharp vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette is perfect for soaking up the extra sauce. For a wine pairing, choose a crisp white like Pinot Grigio or Sauvignon Blanc.
How-to Summary
Cook and slice seasoned chicken breasts. Boil pasta. In the same pan used for the chicken, create a creamy sauce by sautéing garlic, then simmering cream, broth, and sun-dried tomatoes. Melt Parmesan into the sauce, then combine with pasta and chicken. Garnish and serve hot.
Frequently Asked Questions
Can I use milk instead of heavy cream?
We do not recommend it. Heavy cream (or double cream) is necessary for a rich, stable sauce that won’t curdle or become watery. A full-fat coconut milk is a better dairy-free alternative.
How do I prevent the sauce from being too thick?
If your sauce reduces too much, simply thin it with a splash of reserved pasta water or additional chicken broth until your desired consistency is reached.
Can I use sun-dried tomatoes packed in oil?
Yes, they add great flavor. Just drain and chop them. You can even use a bit of the oil from the jar to sauté the garlic for an extra flavor boost.
How can I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or cream to revive the sauce, as the pasta will absorb liquid.
What other proteins work in this dish?
Thinly sliced steak, large shrimp, or even Italian sausage are excellent substitutes. Adjust cooking times accordingly for your chosen protein.
Common Mistakes to Avoid
- Overcooking the Chicken: This leads to dry, tough meat. Use a meat thermometer and remove it at 165°F.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that can make your sauce grainy. Always grate fresh Parmesan for a smooth melt.
- Rinsing the Pasta: This washes away the starch that helps the creamy sauce adhere to the noodles.
- Adding Cheese to Boiling Sauce: Always reduce the heat to low before stirring in the Parmesan to prevent it from separating.
Conclusion
This creamy chicken pasta with sun-dried tomatoes is a restaurant-quality dish that is deceptively simple to make at home. The key lies in building layers of flavor in one skillet and using quality, fresh ingredients. By following the detailed steps and avoiding common pitfalls, you’ll create a consistently delicious, comforting meal that’s sure to become a regular in your dinner rotation. Enjoy the process and the delicious results!