Description
This Italian-Style Creamy Chicken Pasta is a simple and classic dish featuring tender chicken, sun-dried tomatoes, and a luscious creamy cheese sauce, all tossed with perfectly cooked pasta. It comes together quickly for a flavorful weeknight meal that feels indulgent yet comforting.
Ingredients
Scale
Pasta
- 8 oz dried pasta (penne, rigatoni, farfalle, or other 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 Flavorings
- 1 Tbsp butter (salted or unsalted)
- 6-7 oz jar sun dried tomatoes in oil, roughly chopped (reserve the oil from 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. Cook the pasta to al dente according to package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta. Toss with a little olive oil to prevent sticking and set aside.
- Season Chicken: In a bowl, season the bite-sized chicken pieces with kosher salt, Italian seasoning, black pepper, paprika, and red pepper flakes evenly.
- Sauté Chicken: Heat 1 tablespoon of the sun-dried tomato oil from the jar and 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken pieces and sauté for 3-4 minutes until cooked through and lightly browned. Remove the cooked chicken to a plate, retaining any juices.
- Prepare Sauce: In the same skillet, add minced garlic and chopped sun-dried tomatoes, cooking for 30 seconds to 1 minute while stirring frequently to release their aroma.
- Add Cream and Cheese: Stir in the half and half (or heavy cream) and bring the sauce to a gentle simmer. Add shredded mozzarella and grated Parmesan cheese gradually, stirring until fully melted and smooth.
- Combine Pasta and Chicken: Return the cooked chicken together with any accumulated juices to the skillet. Add the cooked pasta and stir well to combine all ingredients. If the sauce is too thick, stir in reserved pasta cooking water a little at a time until desired consistency is reached.
- Finish and Serve: Stir in minced fresh basil leaves. Serve immediately, optionally garnished with more fresh basil for freshness and color.
Notes
- This quick and easy Sun-Dried Tomato Chicken Pasta has amazing flavor, is simple to prepare, and features a creamy, rich sauce that melts in your mouth.
- Using fresh grated Parmesan cheese enhances the flavor significantly over pre-grated varieties.
- Reserve pasta water is key to adjusting the sauce consistency perfectly.
- You can substitute half and half with heavy cream for an even richer sauce.
- For a bit more heat, increase the red pepper flakes to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 653 kcal
- Sugar: 2 g
- Sodium: 863 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 4 g
- Protein: 44 g
- Cholesterol: 130 mg
