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Creamy Sun-Dried Tomato Chicken Pasta

A quick and delicious dish featuring chicken, sun-dried tomatoes, and creamy sauce, perfect for busy weeknights and special dinner dates.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 oz penne pasta Cook according to package instructions.
Chicken
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Season with salt and pepper.
Sauce
  • 1 tablespoon olive oil For cooking the chicken.
  • 1 cup sun-dried tomatoes, chopped Drain if packed in oil.
  • 3 cloves garlic, minced Enhances flavor.
  • 1 cup heavy cream For a creamy sauce.
  • 1 cup Parmesan cheese, grated For flavor and creaminess.
  • Salt and pepper to taste Salt and pepper To season chicken and sauce.
  • Fresh basil leaves for garnish Or any fresh herbs you adore.

Method
 

Cooking the Pasta
  1. Begin by cooking the penne pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and toss with a little olive oil.
Cooking the Chicken
  1. In a large skillet, heat the olive oil over medium-high heat. Season the bite-sized chicken pieces with salt and pepper, then add them to the skillet and sear for about 5-7 minutes, or until golden.
Adding Flavor
  1. Toss in the minced garlic and chopped sun-dried tomatoes. Cook for an additional minute to let the flavors mingle.
Making It Creamy
  1. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and incorporated.
Combining and Serving
  1. Combine the cooked pasta into the skillet, mixing well to coat with the creamy sauce. Cook for about 2 more minutes.
  2. Plate the pasta and top with fresh basil or your preferred herbs.

Notes

Don't worry if your sauce looks a little lumpy; just give it a good stir! Store any leftovers in an airtight container in the fridge for up to 3 days.