Description
This Creamy Chicken Pasta with Sun-dried Tomatoes is a luscious and comforting dish that combines tender chicken breast, al dente penne pasta, and a rich, flavorful sauce made with heavy cream, sun-dried tomatoes, and Parmesan cheese. Finished with fresh basil and baked to perfection, it’s a perfect meal for family dinners or special occasions.
Ingredients
Scale
Chicken and Pasta
- 1 pound boneless, skinless chicken breast
- 8 ounces penne pasta
Sauce and Seasoning
- 1 cup sun-dried tomatoes
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pasta dish later.
- Season the Chicken: Season the chicken breasts generously with salt and pepper on both sides for flavor.
- Heat the Olive Oil: In a large oven-safe skillet, heat the olive oil over medium-high heat until hot and shimmering.
- Cook the Chicken: Add the chicken breasts to the skillet and cook for 3-4 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
- Sauté Garlic: In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant, making sure not to burn it.
- Add Sun-dried Tomatoes: Incorporate the sun-dried tomatoes and cook for another 2-3 minutes to release their flavors.
- Make the Sauce: Pour in the chicken broth and heavy cream, stirring continuously to combine all ingredients well.
- Simmer the Sauce: Bring the sauce mixture to a simmer, then reduce heat to low and let it simmer gently for 5 minutes to thicken slightly.
- Add Parmesan Cheese: Stir in the grated Parmesan cheese until it melts smoothly into the creamy sauce.
- Cook the Pasta: Meanwhile, cook the penne pasta in salted boiling water following package instructions until al dente. Drain and set aside.
- Slice the Chicken: Once cooked, slice the chicken breasts into strips or bite-sized chunks for easy mixing.
- Combine Chicken and Sauce: Return the sliced chicken to the skillet and stir it thoroughly into the creamy sauce.
- Season to Taste: Adjust seasoning with additional salt and pepper if needed to enhance the flavors.
- Add Pasta: Mix the cooked penne pasta into the skillet and toss gently until every piece is well coated with the sauce.
- Bake the Dish: Transfer the entire skillet to the preheated oven and bake for 15-20 minutes until the sauce is bubbly and slightly thickened, perfect for a warm, cheesy finish.
- Garnish and Serve: Remove from oven, sprinkle with fresh basil leaves, and serve immediately while hot.
- Enjoy: Savor this creamy, flavorful chicken pasta that is sure to delight your taste buds!
Notes
- Use an oven-safe skillet to avoid transferring contents to another dish before baking.
- Sun-dried tomatoes can be oil-packed or dry; if dry, consider soaking them in warm water before use for better texture.
- For a lighter option, substitute half-and-half for heavy cream, although this may slightly reduce creaminess.
- Fresh basil adds a bright flavor—if unavailable, substitute with fresh parsley or omit.
- Ensure the chicken is cooked through to an internal temperature of 165°F (74°C) before slicing.
- If you do not have an oven-safe skillet, transfer the mixture to a baking dish before the baking step.
- Adjust salt carefully, as Parmesan cheese adds saltiness to the dish.
