Creamy Sun-Dried Tomato Chicken Pasta
This creamy sun-dried tomato chicken pasta is an indulgent and flavorful dish, combining tender chicken, sun-dried tomatoes, and a rich, cheesy sauce. A perfect go-to meal for any pasta lover!
Servings: 4
Ingredients
- 10 oz pasta
- 1 lb boneless skinless chicken, sliced into bite-sized pieces
- 5 cloves garlic minced
- 1 teaspoon onion powder
- 4 oz sun-dried tomatoes
- 1 teaspoon Adobo seasoning
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 cup heavy cream
- ½ cup whole milk
- 1 cup mozzarella cheese shredded
- ½ cup Asiago cheese shredded
- 1 tablespoon dried basil
- 1 teaspoon red pepper flakes
- ½ cup beef broth
Instructions
Season & Cook the Chicken:
- Season chicken with salt, onion powder, Adobo, and paprika.
- Heat olive oil in a skillet over medium heat.
- Cook chicken for about 2 minutes per side until golden brown. Remove from skillet and set aside.
Sauté the Garlic & Tomatoes:
- In the same skillet, add minced garlic and sun-dried tomatoes.
- Sauté for 3 minutes until fragrant. Remove the tomatoes, chop them, and set aside.
Cook the Pasta:
- Boil pasta according to package instructions. Drain and set aside.
Make the Sauce:
- Add heavy cream, whole milk, beef broth, basil, and red pepper flakes to the skillet.
- Stir in mozzarella and Asiago cheese, bringing to a simmer until smooth.
Combine & Serve:
- Add pasta, chicken, and sun-dried tomatoes back into the skillet.
- Stir until everything is well coated in the sauce.
- Serve warm and enjoy!
Notes
Cheese Options: Swap Asiago with Parmesan for a sharper taste.
Extra Creamy: Use half-and-half instead of whole milk for a silkier sauce.
Meal Prep Friendly: Store leftovers in the fridge for up to 3 days.
Extra Creamy: Use half-and-half instead of whole milk for a silkier sauce.
Meal Prep Friendly: Store leftovers in the fridge for up to 3 days.