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12) Sun-Dried Tomato Chicken Pasta

Print Recipe
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 12 oz pasta penne or rotini
  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 1 cup packed sun-dried tomatoes oil-packed, chopped
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup heavy cream or half-and-half
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan plus extra to serve
  • 2 tbsp olive oil use oil from sun-dried tomatoes if desired
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes optional
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish

Method
 

  1. Cook pasta according to package directions until al dente; reserve 1/2 cup pasta water and drain.
  2. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high and brown chicken until cooked through, about 5–7 minutes; transfer to plate.
  3. In same skillet, add onion and cook until soft, 3 minutes. Stir in garlic and sun-dried tomatoes, cook 1 minute.
  4. Pour in chicken broth, scraping browned bits, then add cream, Parmesan, oregano, and red pepper flakes. Simmer until slightly thickened, 3–4 minutes.
  5. Return chicken to skillet and add pasta; toss to coat, adding reserved pasta water a splash at a time to loosen sauce. Adjust seasoning and garnish with basil and more Parmesan.