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.
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 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 fresh basil and serve.
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.
Yield: This recipe makes 4 generous servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: If using dried pasta (instead of the refrigerated fettuccine), you can boil it, drain it, and store it in the refrigerator 3 days in advance. Rinse in very hot water and drain well before tossing with the sauce and chicken.