Description
A creamy, savory one-pot pasta dish featuring tender chicken and sun-dried tomatoes, perfect for an easy weeknight dinner that will impress everyone at the table.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes (optional)
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups chicken broth
- 1 cup heavy cream
- 8 ounces penne pasta (or other short pasta)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Fresh basil, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Season chicken with salt, pepper, garlic powder, onion powder, and red pepper flakes. Add to skillet and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
- Add chicken broth and heavy cream to the skillet. Bring to a simmer.
- Stir in pasta and cook for 10-12 minutes, stirring occasionally, until pasta is al dente and the liquid is mostly absorbed.
- Lower the heat, then add cooked chicken back in along with Parmesan cheese and Italian seasoning. Stir until creamy and well combined.
- Garnish with fresh basil before serving.
Notes
- For extra flavor, use sun-dried tomatoes packed in oil and include some of the oil when sautéing garlic.
- You can substitute the heavy cream with half-and-half for a lighter version.
- Add spinach or mushrooms for more veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg