Creamy Sun-Dried Tomato Chicken Pasta
A luxurious and comforting pasta dish made with tender chicken, garlic-infused sun-dried tomatoes, and a rich, cheesy cream sauce. This quick and flavorful recipe is perfect for weeknight dinners or cozy weekends in.
Servings: 4
Calories: 620kcal
Ingredients
- 10 oz pasta penne, fettuccine, or rigatoni work best
- 1 lb boneless skinless chicken breast, sliced
- 5 cloves garlic minced
- 1 teaspoon onion powder
- 4 oz sun-dried tomatoes
- 1 teaspoon Adobo seasoning
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 cup heavy cream
- ½ cup whole milk
- 1 cup shredded mozzarella cheese
- ½ cup shredded Asiago cheese
- 1 tablespoon dried basil
- 1 teaspoon red pepper flakes adjust to taste
- ½ cup beef broth
Instructions
Prepare the Chicken:
- Season the sliced chicken with salt, paprika, Adobo seasoning, and onion powder.
- Heat olive oil in a large skillet over medium heat.
- Cook the chicken for about 2 minutes per side until golden and cooked through. Remove and set aside.
Sauté the Garlic & Tomatoes:
- In the same skillet, add the minced garlic and sun-dried tomatoes. Cook for about 3 minutes until fragrant.
- Remove the tomatoes, chop them finely, and set aside.
Cook the Pasta:
- Cook pasta according to package directions in salted water until al dente. Drain and set aside.
Make the Sauce:
- In the skillet, pour in the heavy cream, whole milk, and beef broth.
- Add the dried basil and red pepper flakes.
- Stir in mozzarella and Asiago cheese until fully melted and the sauce is smooth.
Combine & Serve:
- Add the cooked pasta, chicken, and chopped sun-dried tomatoes into the sauce.
- Stir until everything is evenly coated and heated through.
- Serve hot.
- Notes
- Best Pasta Choices: Penne, fettuccine, or rigatoni hold the sauce well.
- Spice Level: Adjust red pepper flakes to control the heat.
- Storage: Keeps in the fridge for up to 3 days. Reheat gently with a splash of milk or broth.