Creamy Tuscan Chicken Pasta
This Creamy Tuscan Chicken Pasta is easy yet delicious - pasta & garlic chicken in a creamy parmesan sauce with sun dried tomatoes & basil. This simple and tasty meal will quickly become a weeknight staple for you and your family.This makes an extra large bowl - enough to feed 8-10 people as a main dish (or about 14 as a side dish).
Servings 10
Ingredients
- 1 lb. short-cut pasta (I used rigatoni) (1 box - 16 oz.)
- 2 lbs. chicken breasts (boneless) (can also use rotisserie chicken)
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1 cup sun-dried tomatoes, chopped (with oil)
- 2½ cups heavy cream
- 1 cup fresh grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 cup fresh basil, chopped
- salt and pepper, to taste
Instructions
- Begin by boiling water in a large pot for the pasta. Be sure to lightly salt the water.Once pasta water is boiling, add the pasta and stir well while it cooks.
- Meanwhile, in a large skillet over medium-high heat, pour in the 2 tablespoons of olive oil. Place the chicken breasts in the pan and cook for 5-6 minutes on each side until cooked through.
- Once chicken is cooked, remove from pan onto a cutting board and lightly salt the chicken..Slice into bite-sized pieces. Set aside.
- Once pasta is cooked through, strain and put into a large bowl with 2 tablespoons of butter. Toss to coat well, to ensure the pasta doesn't stick. Set aside.
- In a large skillet over medium heat, add in the sun-dried tomatoes (with oil), plus the 2 tablespoons of garlic. Sautee for 3-4 minutes until fragrant. Stir constantly so the garlic doesn't burn.
- Once fragrant, add in the heavy cream and the fresh grate parmesan. Mix well and continue to cook over medium heat until a creamy sauce forms. Add 1/2 teaspoon salt and 1/4 teaspoon red pepper flakes.
- Pour the creamy sauce over the pasta. Then add in the chicken and the fresh basil.
- Toss to combine.
- Serve warm and top with additional fresh basil if desired. Enjoy!