Creamy Sun-Dried Tomato Chicken Pasta with Garlic Parmesan Sauce:
Description
This dish is a rich and comforting pasta meal that combines tender chicken, tangy sun-dried tomatoes, and a luscious garlic-parmesan cream sauce. Perfect for a weeknight dinner or a cozy weekend meal, it balances savory, creamy, and slightly tangy flavors. The sun-dried tomatoes add a concentrated sweetness, while the garlic parmesan sauce envelops every strand of pasta for maximum indulgence. Ready in under 40 minutes, it’s a gourmet-quality dish without the hassle.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Servings: 4
Ingredients
For the Chicken
2 large boneless, skinless chicken breasts
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika (optional)
1 tbsp olive oil
For the Pasta
300 g (10 oz) pasta (fettuccine, penne, or your choice)
Salt for boiling water
For the Garlic Parmesan Cream Sauce
3 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
½ tsp black pepper
¼ tsp crushed red pepper flakes (optional)
½ tsp salt (adjust to taste)
Other Ingredients
½ cup sun-dried tomatoes, chopped (oil-packed preferred)
2 tbsp chopped fresh parsley
1 tbsp olive oil (for sautéing sun-dried tomatoes, optional)
Instructions
1. Prepare the Chicken
Slice chicken breasts into thin strips or bite-sized pieces.
Season with salt, pepper, and smoked paprika.
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Cook chicken for 5–6 minutes, stirring occasionally, until golden brown and cooked through. Remove from skillet and set aside.
2. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente.
Reserve ½ cup pasta water, then drain and set aside.
3. Make the Garlic Parmesan Sauce
In the same skillet used for chicken, melt 3 tbsp butter over medium heat.
Add minced garlic and sauté for 30–45 seconds until fragrant.
Stir in heavy cream and chicken broth, bring to a gentle simmer.
Add Parmesan cheese, salt, black pepper, and red pepper flakes. Stir until cheese is melted and sauce is creamy.
Adjust thickness with reserved pasta water, 1–2 tbsp at a time, until desired consistency is reached.
4. Combine Everything
Add sun-dried tomatoes to the sauce, cooking 1–2 minutes until slightly softened.
Return cooked chicken to the skillet.
Toss in pasta, ensuring it’s fully coated with sauce.
Garnish with fresh parsley.
5. Serve
Serve immediately, optionally with extra Parmesan on top and a side of garlic bread.
Frequently Asked Questions (FAQs)
Q1: Can I use cherry tomatoes instead of sun-dried tomatoes?
A1: Yes, but fresh cherry tomatoes will provide less concentrated sweetness. Roast them for better flavor.
Q2: Can I make this dish ahead of time?
A2: You can prepare the chicken and sauce in advance. Reheat gently, adding extra cream or pasta water to maintain creaminess.
Q3: Can I use a different type of pasta?
A3: Absolutely. Fettuccine, penne, spaghetti, or even rigatoni work well.
Q4: Can I make this dairy-free?
A4: Yes, use coconut cream or cashew cream and a dairy-free Parmesan alternative.
Q5: Can I use pre-cooked or leftover chicken?
A5: Yes, add it toward the end to warm through, as it’s already cooked.
Nutritional Information (Approximate per serving)
Calories: 580 kcal
Protein: 35 g
Carbohydrates: 45 g
Fat: 28 g
Saturated Fat: 14 g
Fiber: 3 g
Sugar: 4 g
Sodium: 720 mg