Creamy Sun-Dried Tomato Chicken Pasta

👨‍🍳 Directions

1. Prep the Chicken: Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off the excess. This gives the chicken a light crust that will add flavor and texture.
2. Cook the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken pieces and cook for about 5–7 minutes per side, until they are golden brown and cooked through. Remove the chicken and set it aside.
3. Sauté the Onion and Garlic: In the same skillet, add the chopped onion and sauté for 3–4 minutes until softened and slightly caramelized. Add the minced garlic and cook for an additional 30 seconds until fragrant.
4. Add the Sun-Dried Tomatoes and Seasonings: Stir in the sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1–2 minutes, allowing the flavors to combine and deepen.
5. Add the Chicken Stock and Cream: Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Then, stir in the heavy cream and bring the sauce to a simmer. Let it cook for 3–4 minutes, or until the sauce thickens slightly.
6. Finish the Sauce: Stir in the grated parmesan cheese and let it melt into the sauce. Taste and adjust seasoning with more salt or pepper if necessary. This creates a creamy, flavorful sauce.
7. Cook the Pasta: Meanwhile, heat olive oil and butter in another pan over medium heat. Add the minced garlic and sauté for 30 seconds. Stir in the cooked pasta and toss to coat in the garlic-infused oil.
8. Combine Pasta and Chicken: Add the creamy sun-dried tomato sauce to the pasta and toss gently. Add the cooked chicken back into the skillet, mixing everything together. Stir in 2 tablespoons of fresh basil for extra flavor and color.
9. Garnish and Serve: Plate the creamy pasta with chicken, sprinkle with the remaining fresh basil, and garnish with extra parmesan cheese. Serve immediately for a fresh, comforting meal!