Creamy Sun-Dried Tomato Chicken Pasta Recipe

Introduction

This Creamy Sun-Dried Tomato Chicken Pasta is a delightful blend of tender chicken, rich and creamy tomato sauce, and the bold flavors of sun-dried tomatoes. It’s a comforting and indulgent dish that’s perfect for a special dinner or any time you crave a comforting meal.

Ingredients You’ll Need:

1. For the Chicken and Pasta:

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 8 ounces (about 225g) fettuccine pasta or your preferred pasta
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Fresh basil leaves, for garnish (optional)

Cooking Instructions

1. Cooking the Chicken

1. Season the chicken breasts with salt and pepper on both sides.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3. Add the seasoned chicken breasts to the skillet and cook for about 6-7 minutes on each side or until they are cooked through and have a golden-brown crust.
4. Remove the chicken from the skillet and set it aside to rest.

2. Cooking the Pasta

1. In the same skillet, add the remaining 1 tablespoon of olive oil.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Pour in the chicken broth, heavy cream, and dried herbs (basil and oregano). Bring the mixture to a gentle simmer.
4. Add the fettuccine pasta and stir well.
5. Cook the pasta in the creamy sauce, stirring occasionally, for about 10-12 minutes or until it’s al dente and the sauce has thickened.

3. Preparing the Sauce

1. Stir in the grated Parmesan cheese and chopped sun-dried tomatoes into the creamy pasta mixture.
2. Slice the cooked chicken breasts into thin strips and add them back into the skillet with the pasta and sauce.
3. Gently combine everything and let it simmer for an additional 2-3 minutes until the chicken is heated through.

4. Serving

Serve your Creamy Sun-Dried Tomato Chicken Pasta hot, garnished with fresh basil leaves if desired. You can also sprinkle some extra Parmesan cheese on top for an extra burst of flavor.

Conclusion

Creamy Sun-Dried Tomato Chicken Pasta is a mouthwatering dish that combines creamy, tangy, and savory flavors in one satisfying bite. It’s a perfect choice for a cozy dinner at home or when you want to impress your family and friends with a restaurant-quality meal.

Frequently Asked Questions

1. Can I use sun-dried tomatoes not packed in oil?

While sun-dried tomatoes packed in oil provide a richer flavor and texture, you can use the dried variety. Simply rehydrate them by soaking them in warm water for about 15-20 minutes before chopping and adding them to the dish.

2. Can I use a different type of pasta?

Yes, you can use any pasta variety you prefer or have on hand. Penne, spaghetti, or linguine would work well with this creamy sun-dried tomato chicken sauce.

3. Can I substitute heavy cream with a lighter option?

If you prefer a lighter sauce, you can substitute heavy cream with half-and-half or even whole milk. Keep in mind that the sauce’s richness and thickness will vary based on your choice.

Source: reciperunner.com

Yield: 6

Easy Weeknight Lasagna Naan Pizzas Recipe

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Looking for a quick and delicious weeknight dinner idea? These Easy Weeknight Lasagna Naan Pizzas are a perfect choice! Combining the rich flavors of lasagna with the convenience of pizza, this recipe is sure to be a hit with the whole family. With minimal prep and cook time, you'll have a satisfying meal on the table in no time.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup diced zucchini
• 2 garlic cloves, peeled and minced
• 1 lb spicy Italian ground sausage
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. Italian herb seasoning blend
• 1/2 tsp. fennel seeds
• 16 ounces marinara sauce (I use Rao’s Homemade)
• 1/4 cup chicken or vegetable stock
• 6-8 pieces of naan bread
• About 1 cup whole-milk ricotta cheese
• About 2 cups shredded mozzarella and provolone cheese blend
• Fresh parsley, minced

Instructions

1. Warm the olive oil in a large skillet over medium-high heat. Add the zucchini and garlic and cook, stirring frequently, for about 4-5 minutes. Add the sausage and all the spices. Cook, breaking up the sausage into bite-sized pieces with a wooden spoon as it cooks, until the sausage is no longer pink, about 5-7 minutes. Stir in the marinara sauce and stock. Bring the mixture to a simmer and cook for 5 minutes. Then remove the skillet from the heat and set it aside to cool slightly. 
2. Pre-heat your oven to 400 degrees. 
3. Place the naan bread on baking sheets that have been lightly coated with non-stick cooking spray. Spread about 2 tablespoons of ricotta cheese over each piece of naan, leaving a small border around the edges. Then spoon about 1/3 – 1/2 cup of the sausage mixture on top of the ricotta cheese, spreading it out evenly. Top with about 1/4 cup of the shredded mozzarella and provolone cheese.
4. Transfer the baking sheets to your pre-heated oven and bake for 11-13 minutes, rotating the pans once during cooking time. The cheese should be melted and the naan should be browned around the edges. 
5. For a crispier finish, slide the baking sheets under your broiler for about 1 minute.
6. Remove the baking sheets from your oven. Carefully slide the naan pizzas onto a cutting board and slice into wedges. Sprinkle with minced parsley before serving.