Sun-dried Tomato Chicken Pasta
A quick, savory pasta with seared chicken, sun-dried tomatoes, and Parmesan in a light pan sauce.
Servings: 4 servings
Ingredients
- 8 ounces uncooked pasta
- 2 pieces chicken breasts cut into bite-size strips
- 1/2 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 teaspoon Italian seasoning
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes drained if packed in oil
- 3/4 cup freshly grated Parmesan cheese
- 1 tablespoon fresh basil sliced thin
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions.
- While the pasta cooks, slice the chicken breasts into bite-size strips and season with garlic powder, salt, and pepper.
- Heat the olive oil and butter in a skillet over medium-high heat until shimmering.
- Add the chicken to the hot skillet and cook undisturbed for 3 minutes to sear, then stir or flip and cook 2 more minutes until cooked through.
- Stir in the Italian seasoning, chicken broth, and sun-dried tomatoes and simmer for about 3 minutes, until the liquid reduces by roughly half.
- Before draining the pasta, reserve 1/4 cup of the hot pasta cooking water. Drain the pasta and add it to the skillet with the reserved pasta water, Parmesan, and basil.
- Toss everything in the skillet until the cheese melts and the pasta is evenly coated; taste and adjust seasoning with salt and pepper as needed.
- Serve immediately.
Equipment
- Large Pot
- Skillet
- Colander
- Measuring Spoons
- Measuring Cups
- Knife
- Cutting Board
Notes
- Freshly grated Parmesan melts better than pre-grated.
- Start the sauce while waiting for the water to boil so pasta and sauce finish together.
- Nutritional info is an estimate and may vary by ingredients used.