Creamy Chicken Sun Dried Tomato Pasta
This Creamy Chicken Sun Dried Tomato Pasta is packed with gorgeous flavour and couldn't be easier to make!
Servings: 4
Cost: £3 / $4
Equipment
- Large Deep Pan & Wooden Spoon
- Sharp Knife & Chopping Board
- Tongs
- Fine Cheese Grater
- Jug (for stock)
Ingredients
Chicken
- 2x 7-9oz/200-250g Chicken Breasts, brought close to room temp
- 1/2 tsp EACH: Paprika, Garlic Powder, Salt
- 1/4 tsp Black Pepper
- 1 tbsp Sun Dried Tomato Oil (sub olive oil)
Pasta
- 10.5oz / 300g Short Cut Pasta
- 1 cup / 125g Sun Dried Tomatoes, sliced into strips
- 1 1/4 cups / 300ml Heavy (US) / Double (UK) Cream, at room temp
- 1/2 cup / 120ml Chicken Stock
- 1/2 cup / 40g freshly grated Parmesan, plus more to serve
- 1/2 small bunch Fresh Basil Leaves, finely diced (i.e. 1 large handful 0.5oz/15g)
- 1 small Onion, finely diced
- 2 cloves of Garlic, finely diced
- pinch of Chilli Flakes
- Salt & Pepper, to taste
Instructions
- Prep Chicken: Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts. Coat in paprika, garlic powder, salt & pepper.
- Cook Chicken: Add 1 tbsp oil to a large deep pan over medium-high heat and add chicken. Fry for a few mins each side until lightly charred on the outside and just about cooked through the centre. Remove and rest to one side, then slice into thin strips when needed (save any resting juices to add to the sauce).
- Pasta: Pop your pasta in well-salted boiling water and cook until al dente. Retain a cup of starchy pasta water just before draining.
- Sauce: Lower pan heat to medium, add onions to the pan and fry until soft and golden (adding a dash more oil if you need to). Add garlic and fry for another minute or so. Pour in stock and cream, then add sun dried tomatoes and a pinch of chilli flakes. Stir then simmer for 5-10mins, or until the sauce thickens.
- Combine: Stir basil and parmesan into the sauce, then season to taste (sauce should be fairly thick at this point). Stir in drained pasta then stir in sliced chicken alongside any resting juices. Use a splash of starchy pasta water to thin out the sauce if needed (discard if not). On the contrary, if you go overboard with the pasta water, just continue gently simmering until the sauce re-thickens.
- Serve: Plate up individual portions with extra parmesan and any leftover basil if desired. Enjoy!
Video
Notes
a) Chicken - Ensure you get your chicken out of the fridge 15mins or so before needed. This will relax the meat and ensure it cooks through evenly. Once cooked, it's important to let it rest, just so it can retain its juices. Only slice just before needed.
b) Seasoning - Season well to bring out the best in the sauce, but also ensure you season the pasta water too. Not only do you not want bland pasta, but you don't want to add unseasoned pasta water to the sauce either.
c) Parmesan - I recommend grating your own parmesan. Avoid the pre-packaged dusty stuff, it doesn't blend into the sauce as well.
d) Calories - Per portion assuming 450g/1lb chicken total and no extra parmesan.
Nutrition
Calories: 785kcal | Carbohydrates: 72.65g | Protein: 38.25g | Fat: 39.32g | Saturated Fat: 20.347g | Polyunsaturated Fat: 2.886g | Monounsaturated Fat: 12.553g | Trans Fat: 0.119g | Cholesterol: 195mg | Sodium: 632mg | Potassium: 1178mg | Fiber: 10.3g | Sugar: 7.93g | Vitamin A: 1647IU | Vitamin C: 8mg | Calcium: 191mg | Iron: 2.61mg