Description
A classic Italian-style creamy chicken pasta featuring tender bite-sized chicken pieces sautéed with sun dried tomatoes and garlic, tossed in a rich, cheesy sauce with mozzarella and Parmesan, all combined with perfectly cooked al dente pasta and fresh basil for an easy, flavorful weeknight meal.
Ingredients
Scale
Pasta
- 8 oz dried pasta (penne, rigatoni, farfalle, or similar short cut)
Chicken and Seasoning
- 1 lb boneless skinless chicken breasts, cut into small bite-sized pieces
- 1/2 tsp kosher salt
- 1/2 tsp Italian seasoning
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp red pepper flakes
Sauce and Garnish
- 1 Tbsp butter (salted or unsalted)
- 6-7 oz jar sun dried tomatoes in oil, roughly chopped (reserve the oil in the jar)
- 5 cloves garlic, minced
- 1 1/3 cup half and half or heavy cream
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese (freshly grated preferred)
- 2 Tbsp minced fresh basil
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the dried pasta and cook until al dente according to package instructions. Reserve 1 cup of the pasta cooking water before draining. Drain the pasta and toss with a little olive oil to prevent sticking. Set aside.
- Season Chicken: In a bowl, season the chicken pieces with kosher salt, Italian seasoning, black pepper, paprika, and red pepper flakes, ensuring even coating.
- Sauté Chicken: Heat 1 tablespoon of the sun dried tomato oil along with 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken pieces and sauté for 3 to 4 minutes, or until the chicken is fully cooked and slightly browned. Remove the chicken to a plate and keep any accumulated juices.
- Prepare Sauce: In the same skillet, add the minced garlic and chopped sun dried tomatoes. Cook for 30 seconds to 1 minute, stirring frequently to release their flavors without burning the garlic. Stir in the half and half or heavy cream and bring the sauce to a gentle simmer.
- Add Cheeses: Add the shredded mozzarella and grated Parmesan to the simmering sauce, stirring continuously until both cheeses have melted completely and the sauce becomes creamy.
- Combine Pasta and Chicken: Return the cooked chicken along with any juices on the plate to the skillet. Add the cooked pasta and stir well to combine all ingredients thoroughly. Gradually stir in reserved pasta water, a little at a time, to thin the sauce to your desired consistency.
- Finish with Basil and Serve: Stir in the minced fresh basil. Serve immediately, garnished with additional fresh basil if desired for extra color and aroma.
Notes
- This Sun Dried Tomato Chicken Pasta is quick and easy to prepare, delivering warm, comforting flavors with minimal effort.
- Reserving pasta water helps achieve a smooth sauce consistency by adding starch and moisture without diluting flavor.
- Freshly grated Parmesan cheese provides the best flavor and texture compared to pre-grated varieties.
- You can substitute half and half with heavy cream for a richer sauce or with milk for a lighter version.
- Adjust red pepper flakes to control the level of heat according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 653
- Sugar: 2 g
- Sodium: 863 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 57 g
- Fiber: 4 g
- Protein: 44 g
- Cholesterol: 130 mg
