Creamy Sun Dried Tomato Chicken Pasta
A hearty dish featuring tender chicken, sun-dried tomatoes, and pasta in a rich, creamy sauce.
Equipment
- Large Skillet
- Pot for boiling pasta
- Measuring Cups and Spoons
Ingredients
- 12 oz penne pasta
- 2 medium boneless skinless chicken breasts
- Salt and pepper to taste
- 1 Tbsp. olive oil
- 2 Tbsp. butter
- 1 Tbsp. minced garlic
- 1 tsp. Italian blend seasoning or Herbs de Provence
- 3 oz sun-dried tomatoes packed in oil
- 2 cups chicken broth
- 1½ cups heavy cream or half and half
- ½ cup freshly grated parmesan cheese
Instructions
- Season the chicken breasts generously with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 5-7 minutes on each side, or until fully cooked. Transfer to a plate and cover to keep warm.
- Melt the butter in the same skillet. Add minced garlic and sauté for about a minute until fragrant.
- Add sun-dried tomatoes and Italian seasoning. Stir for about a minute to meld the flavors.
- Pour in chicken broth and bring to a high simmer. Gradually stir in heavy cream and parmesan cheese. Let the sauce simmer for 3-4 minutes until creamy.
- Stir in the cooked chicken and penne noodles, ensuring everything is well coated with the sauce. Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with extra parmesan cheese and fresh herbs if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.