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–+ servings

Creamy Sun-Dried Tomato Chicken Pasta

This recipe is so good with the sun-dried tomatoes, a hit of cayenne pepper and a little lemon pepper seasoning for a twist. This is one of those dishes where you close your eyes after you take a bite. I love to make it with Penne pasta, but you could make it with any type of pasta at your home.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 311 kcal

Equipment

  • Stock Pot
  • Large Skillet

Ingredients
  

  • 2 Chicken breast sliced into strips
  • 3 c. Penne pasta.
  • 1 c. Reserve pasta water
  • 2 c. Heavy cream room tempature
  • 1 Shallot diced
  • Tbsp. Sun dried tomatoes chopped
  • 3 Cloves garlic minced
  • 2 c. Parmesan & Asiago cheese Divided
  • 1 tbsp. Unsalted Butter
  • 2 tbsp. Olive Oil extra virgin

Seasoning Mix

  • 2 tsp. Paprika
  • 1/2 tsp. Cayenne pepper
  • 2 tsp. Kosher salt
  • 2 tsp. Black pepper
  • 1 tbsp. Italian seasoning
  • 2 tsp. Lemon pepper seasoning

Garnish

  • 1 handful of fresh chopped parsley.

Instructions
 

  • In a large stock pot add 5 Q. of water and two tablespoons of salt. Once the water is at a rolling boil add in penne pasta.
  • Cook penne pasta until al dente. **Reserve two cups of the water the pasta was cooked in.
  • While your pasta is cooking. Heat a large skillet to medium heat.
  • Melt down butter and olive oil. Add your sliced chicken to the pan.
  • Season your chicken with half of the seasoning mix. *See seasoning recipe.
  • Once chicken is browned and has reached 165° f , remove it from the pan.
  • In the same skillet, add your shallots .Cook them down until translucent.
  • Add in your garlic. Once you can smell your garlic, add 2 c. of heavy cream and 1 c. reserve pasta water and the rest of the seasoning to the sauce.
  • Whisk your sauce until the sauce thickens and reduces. You'll know your sauce is ready if it sticks to a spoon.
  • Add the chicken, penne pasta and sundried tomatoes to your cream sauce. Cook for another 5 min.
  • Remove sauce from heat and add 1 ½ cups of grated parmesan and asiago cheese mix.
  • Serve hot and garnish with fresh parsley and more Parmesan and asiago cheese.

Notes

If you are not serving this dish immediately, keep your stove top on low heat so that the cream sauce does not break apart. This dish is best served immediately after you cook it.

Nutrition

Serving: 1gCalories: 311kcalCarbohydrates: 7gProtein: 3gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 94mgSodium: 737mgPotassium: 172mgFiber: 2gSugar: 3gVitamin A: 1693IUVitamin C: 3mgCalcium: 111mgIron: 1mg
Keyword Sauce
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