Creamy Chicken Pasta

Creamy Chicken Pasta comes together in 15 minutes from start to finish, and every bite is amazing. You’ll love the tender chicken, sun-dried tomatoes, fresh basil, and luscious cream sauce.

Recipe ingredients:

Ingredient notes:

• Fresh fettuccine: Refrigerated fresh pasta is delicious and cooks in minutes. Or substitute 8 ounces regular dried pasta (cook according to package directions).
• Sun-dried tomatoes: Find dry sun-dried tomatoes in bags in the produce area at the grocery store or online (Culinary Hill may earn money if you buy through this link). To substitute oil-packed sun-dried tomatoes, rinse the tomatoes under cool water and blot dry with paper towels before using (they may tint the color of your sauce).
• Chicken breast: Or substitute boneless, skinless chicken thighs.
• White wine: Choose a dry variety such as Chardonnay. Or, omit the wine and use chicken broth instead.

Step-by-step instructions:

1. Boil a big pot of salted water for cooking the pasta. Fresh pasta usually takes 2-3 minutes to become al dente, but double-check the label on the package, just to be sure. Meanwhile, heat the olive oil over medium-high heat. Add the chunks of chicken and minced shallot and sauté until the chicken is almost completely cooked through, about 5 minutes (stir occasionally to prevent the shallots from scorching).
   
2. Turn the heat down to medium and stir in the white wine and cream. Cook until thickened, about 2 to 3 minutes. If you haven’t done so already, you can use this time to drain the pasta and add it to a serving bowl or platter.
   
3. Add the tomatoes, basil, grated Parmesan, and some salt and pepper. Stir until heated through.
   
4. To serve, pour the chicken with sauce over the cooked pasta. Garnish with extra basil and Parmesan.
   

More quick dinners:

• Easy beef stroganoff
• Chicken à la King
• Easy goulash
• Chicken pot pie soup

Creamy Chicken Pasta

Creamy Chicken Pasta comes together in 15 minutes from start to finish, and every bite is amazing. You'll love the tender chicken, sun-dried tomatoes, fresh basil, and luscious cream sauce.

5 from 6 votes

ReviewPin0Print

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Servings 4 servings

Course Main Course

Cuisine American

Calories 301

Ingredients 

US CustomaryMetric

• ▢ Salt and freshly ground black pepper
• ▢ 1 (9 ounce) package fresh fettuccine or linguine (see note 1)
• ▢ 1 tablespoon olive oil
• ▢ 1/4 cup sun-dried tomatoes (see note 2)
• ▢ 1 pound boneless skinless chicken breast trimmed and cut into 1-inch pieces (see note 3)
• ▢ 1 large shallot finely chopped
• ▢ 1/2 cup dry white wine (see note 4)
• ▢ 1/3 cup heavy whipping cream
• ▢ 1/4 cup minced fresh basil plus more for garnish
• ▢ 1/4 cup shredded Parmesan cheese plus more for garnish

Instructions 

• Bring four quarts water and 1 tablespoon salt to boil; add pasta and cook according to package directions, about 2 to 3 minutes. Drain well and transfer to a serving bowl.
• Meanwhile, in a large non-stick skillet over medium-high heat, heat olive oil until shimmering. Add chicken and shallots and cook until the chicken is mostly cooked through and the shallots have softened, about 5 minutes.
• Reduce heat to medium and stir in wine and cream. Cook, stirring frequently, until sauce begins to thicken, about 3 minutes. Stir in tomatoes, basil, Parmesan cheese, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper.)
• Pour chicken and cream sauce over pasta in serving bowl. Garnish with additional Parmesan cheese and fresh basil and serve.

Recipe Video

Notes

• Fresh fettuccine: Refrigerated fresh pasta is delicious and cooks in minutes. Or substitute 8 ounces regular dried pasta (cook according to package directions). 
• Sun-dried tomatoes: Find dry sun-dried tomatoes in bags in the produce area at the grocery store or online (Culinary Hill may earn money if you buy through this link). To substitute oil-packed sun-dried tomatoes, rinse the tomatoes under cool water and blot dry with paper towels before using (they may tint the color of your sauce). 
• Chicken breast: Or substitute boneless, skinless chicken thighs.
• White wine: Choose a dry variety such as Chardonnay. Or, omit the wine and use chicken broth instead.

Nutrition

Calories: 301kcalCarbohydrates: 7gProtein: 28gFat: 16gSaturated Fat: 7gCholesterol: 104mgSodium: 259mgPotassium: 712mgFiber: 1gSugar: 3gVitamin A: 514IUVitamin C: 5mgCalcium: 105mgIron: 1mg

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