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Two plates of creamy chicken pasta.
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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.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 301kcal

Ingredients

  • Salt and freshly ground black pepper
  • 1 (9 ounce) package fresh fettuccine or linguine (see note 1)
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless, chicken breasts 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 sun-dried tomatoes (see note 2)
  • 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 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.

Nutrition

Calories: 301kcal | Carbohydrates: 7g | Protein: 28g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 104mg | Sodium: 259mg | Potassium: 712mg | Fiber: 1g | Sugar: 3g | Vitamin A: 514IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 1mg