Description
Chicken and Sun-Dried Tomato Pasta is a vibrant and flavorful dish that brings together succulent chicken with the tangy, concentrated sweetness of sun-dried tomatoes. The chicken is seared to perfection and paired with a rich sauce made from olive oil, garlic, and the intense flavor of sun-dried tomatoes. A hint of cream and Parmesan cheese adds a creamy finish, perfectly complementing the bold flavors. Tossed with pasta like spaghetti or linguine, this dish offers a delightful combination of savory and slightly sweet notes, making it a deliciously memorable meal.
Ingredients
Scale
Main Ingredients:
- 2 boneless, skinless chicken breasts: Chicken breasts are a lean source of protein that will cook quickly and provide a mild base flavor that complements the boldness of the sun-dried tomatoes.
- 8 oz pasta: Choose your favorite type of pasta—spaghetti, fettuccine, or penne are great options. The texture of the pasta helps to hold the creamy sauce.
- 1/2 cup sun-dried tomatoes: Use sun-dried tomatoes packed in oil for the best flavor. They provide a tangy, slightly sweet flavor that infuses the sauce with richness.
- 3 cloves garlic: Fresh garlic, minced, adds a savory depth and aroma to the dish, perfectly complementing the sun-dried tomatoes.
- 1 cup heavy cream: Heavy cream forms the base of the sauce, making it creamy and indulgent. You can substitute it with half-and-half or milk for a lighter option.
- 1/2 cup chicken broth: Chicken broth adds moisture and a savory flavor to the sauce. It also helps to thin out the cream and adjust the sauce’s consistency.
- 1/2 cup grated Parmesan cheese: Parmesan cheese contributes a salty, nutty flavor that brings the sauce together and adds a richness to the dish.
- 1 tablespoon olive oil: Used to cook the chicken and sauté the garlic, olive oil provides healthy fats and enhances the overall flavor of the dish.
- Salt and pepper: Simple seasonings that are essential for bringing out the best in all the ingredients.
- Fresh basil (optional): Chopped fresh basil adds a burst of color and a subtle, fragrant flavor that complements the dish’s creamy richness.
Optional Add-Ins:
- 1/4 cup white wine: Adding a splash of white wine helps to deglaze the pan and adds an extra layer of flavor to the sauce.
- 1/2 cup spinach: Fresh spinach can be stirred in for a pop of color and an extra serving of greens.
- 1/2 teaspoon red pepper flakes: For those who like a little heat, red pepper flakes add a nice spicy kick to the sauce.
- 1 tablespoon balsamic vinegar: A small amount of balsamic vinegar can add an unexpected sweet-tart contrast to the dish, enhancing the flavor of the sun-dried tomatoes.
Instructions
Step 1: Cook the Pasta
- Boil the Water: Fill a large pot with salted water and bring it to a boil over high heat. Add the pasta and cook according to the package instructions until it reaches an al dente texture. Be sure to stir the pasta occasionally to prevent sticking.
- Drain the Pasta: Once the pasta is cooked, drain it, but be sure to reserve about 1/2 cup of the pasta cooking water. This starchy water can be added to the sauce later to help adjust the consistency if needed.
Step 2: Cook the Chicken
- Prepare the Chicken: Season the chicken breasts on both sides with salt and pepper. If you want to add more flavor, you can sprinkle the chicken with garlic powder, onion powder, or Italian seasoning.
- Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the chicken breasts to the skillet. Cook for 5-7 minutes on each side until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (75°C).
- Slice the Chicken: After the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Then, slice the chicken into thin strips or bite-sized pieces and set aside.
Step 3: Sauté the Sun-Dried Tomatoes and Garlic
- Sauté the Garlic: In the same skillet, add a little more olive oil if needed and sauté the minced garlic over medium heat for about 1 minute until fragrant. Be sure not to burn the garlic.
- Add the Sun-Dried Tomatoes: Add the chopped sun-dried tomatoes to the skillet and cook for 2-3 minutes. If you’re using sun-dried tomatoes packed in oil, be sure to drain them before adding them to the pan. The tomatoes will soften and infuse the oil with their intense flavor.
Step 4: Make the Sauce
- Add the Chicken Broth: Pour in the chicken broth and stir, scraping the bottom of the skillet to release any flavorful bits that have stuck to the pan. Let the broth simmer for 1-2 minutes.
- Stir in the Heavy Cream: Add the heavy cream to the skillet, stirring to combine. Let the sauce simmer for another 3-4 minutes, allowing it to thicken slightly. If the sauce becomes too thick, you can add a bit of the reserved pasta water to achieve your desired consistency.
- Add the Parmesan: Stir in the grated Parmesan cheese until it melts into the sauce, creating a rich, creamy texture. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
Step 5: Combine the Chicken, Pasta, and Sauce
- Add the Chicken: Add the sliced chicken to the skillet, stirring to combine. Allow the chicken to warm through in the sauce for a couple of minutes.
- Add the Pasta: Add the cooked pasta to the skillet, tossing it with the chicken and sauce until everything is well-coated. If the sauce seems too thick, you can add some of the reserved pasta water to loosen it up.
- Finish with Fresh Basil: If using, sprinkle the dish with freshly chopped basil for a burst of color and freshness.
Step 6: Serve and Enjoy
- Serve: Plate the Chicken and Sun-Dried Tomato Pasta and top it with additional grated Parmesan cheese if desired. For a finishing touch, you can drizzle a little extra virgin olive oil over the top or add a pinch of red pepper flakes for a bit of heat.
- Garnish: Garnish the dish with a few fresh basil leaves or a sprinkle of Italian herbs for added flavor and visual appeal.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 500 kcal
- Fat: 18g
- Carbohydrates: 50g
- Protein: 35g