Creamy Chicken Pasta with Sun-Dried Tomatoes
Forget your local Ristorante. The most delicious Creamy Chicken Pasta comes together with sun-dried tomatoes and a rich cream sauce in just 15 minutes!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
- 1 (9 ounce) package fresh fettuccine or linguine
- 2 teaspoons olive oil
- ¼ cup sun-dried tomatoes
- 1 pound boneless skinless chicken breast trimmed and cut into 1-inch pieces
- 1 large shallot finely chopped
- ½ cup dry white wine
- 1/3 cup heavy whipping cream
- ¼ cup fresh basil chopped
- ¼ cup shredded Parmesan cheese plus more for garnish
- salt and freshly ground black pepper
Bring four quarts of water to a boil; add pasta and cook according to package directions, about 2 to 3 minutes. Drain well and transfer to a serving bowl.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat until shimmering. Add chicken and shallots and cook until the chicken is mostly cooked through and the shallots are 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, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Pour chicken and cream sauce over pasta in serving bowl. Garnish with additional Parmesan cheese and serve.
8 ounces of dried pasta may be substituted for the fresh.
Soft, dry-packed tomatoes are ideal, but oil-packed tomatoes may be used in a pinch. Place them in a fine-mesh sieve and rinse with water. Blot dry with paper towels.