This Creamy Sundried Tomato Chicken Pasta is the perfect blend of tender chicken, rich cream, and aromatic sundried tomatoes, creating a dish that feels like a hug on a plate. The chicken is seared to a beautiful golden brown, while the sauce comes together quickly with the addition of cream and Parmesan cheese for a luscious, smooth texture.
Perfect for a weeknight dinner or a special occasion, this dish pairs beautifully with a side salad or crusty bread. The burst of basil on top not only adds a fresh aroma but also elevates the presentation. It’s simple, quick to prepare, and bursting with flavor – a recipe sure to win hearts at the dinner table.
Full Recipe:
Ingredients:
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sundried tomatoes, chopped
- 1/2 cup Parmesan cheese, grated
- Fresh basil, chopped (for garnish)
- 8 oz fettuccine or pasta of choice, cooked according to package instructions
Directions:
- Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides.
- Sear the chicken in the skillet until golden brown on each side, about 4-5 minutes per side. Remove chicken and set aside.
- In the same skillet, add garlic, dried oregano, and red pepper flakes. Sauté until fragrant, about 1 minute.
- Add the chicken broth, stirring to deglaze the pan and bring to a simmer. Stir in the heavy cream and sundried tomatoes. Let the sauce simmer until it thickens, about 5-7 minutes.
- Return the chicken breasts to the skillet, coating them with the sauce. Cook until the chicken is cooked through, about 5 minutes more.
- Stir in the grated Parmesan cheese until melted and combined.
- Serve the chicken and sauce over the cooked pasta. Garnish with fresh basil.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 600 kcal | Servings: 4 servings
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