Directions:
- Cook the pasta according to package instructions. Drain and set aside.
- Season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the heavy cream, chicken broth, sun-dried tomatoes, Parmesan cheese, garlic powder, dried basil, and red pepper flakes. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Return the chicken to the skillet and stir to combine. Add the cooked pasta and toss to coat in the sauce. Cook for an additional 2-3 minutes, or until heated through.
- Garnish with fresh basil and serve hot.
Kitchen Equipment:
- Large skillet
- Wooden spoon or spatula
- Pot for cooking pasta
- Colander for draining pasta
How to Store Leftovers: Store any leftover Creamy Sun-Dried Tomato Chicken Pasta in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
FAQs: Can I use a different type of pasta? Yes, feel free to use your favorite pasta shape in this recipe. Just be sure to adjust the cooking time according to the package instructions.
Can I make this recipe ahead of time? Yes, you can prepare the sauce and chicken ahead of time and store them in the refrigerator. When ready to serve, simply reheat the sauce, cook the pasta, and combine everything together.
Food Pairings: This Creamy Sun-Dried Tomato Chicken Pasta pairs well with a crisp green salad and a glass of white wine. For dessert, try serving a light and refreshing lemon sorbet.
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