Mains
One Pan Chicken & Sundried Tomato Pasta
The recipe
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Serves
- 3-4
Ingredients
- 1.5lbs chicken breasts, diced
- 1tsp Italian seasoning
- 5 tbsp butter, divided
- 3 cloves garlic, minced
- 2 cups chicken stock or bone broth
- ½ cup half and half or whole milk, room temperature
- 1 jar (8 oz) sun-dried tomatoes in oil, drained
- 8 oz angel hair pasta
- ⅓ cup grated parmesan cheese
- 2 tbsp cream cheese, softened (optional, for extra creaminess)
- 1 tsp Italian seasoning
- ½ tsp freshly cracked pepper
- ¼ tsp salt
- ½ tsp red pepper flakes (optional)
Instructions
- 01
Season diced chicken breast with salt, pepper and Italian seasoning
- 02
Heat 2tbsp butter in a separate skillet over medium-high heat and cook chicken 6-8 minutes, stirring occasionally, until cooked through (165 degrees) and golden. Set aside
- 03
In a large skillet over medium-low, sauté 3tbsp butter and garlic about 1 minute until fragrant
- 04
Pour in chicken stock, sun-dried tomatoes and seasonings, then slowly add half and half and bring to a gentle boil
- 05
Add pasta, letting it sit 30 seconds before pressing it down into the liquid
- 06
Simmer 5 minutes, then add cream cheese if using and let it melt into the sauce
- 07
Continue cooking until pasta is al dente
- 08
Fold cooked chicken into the pasta and stir to combine
- 09
Top with parmesan, adjust salt and pepper to taste — add a splash more stock or half and half if needed
Notes
Note: can sub ground Italian sausage instead of chicken!