Sun-dried Tomato Chicken Pasta

A go-to weeknight chicken pasta dinner

I look forward to closing my laptop shut after a long work day and marching my way to the kitchen to eat a bowl of this creamy sun-dried tomato chicken pasta. My fiancé loved this meal too because it’s flavorful, creamy, and comforting. We’re also cutting a few calories here by using half-and-half instead of heavy whipping cream!

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Sun-dried Tomato and Chicken Pasta

It makes you feel like you went out to eat!

Prep Time: 8 minutes

Cook Time: 30 minutes

Servings: 4-6

Ingredients:

• 1 shallot diced

• 2-3 minced garlic cloves

• 2 tbsp diced sun-dried tomatoes

• 1 tbsp neutral oil

• 1 tbsp sun-dried tomato oil

• 1 large butterflied chicken breast

• 16 oz or 1 lb linguine

• 1 tbsp tomato paste

• 1 tbsp all purpose flour

• 1 cup chicken broth

• 1/4 cup half-and-half (or substitute with heavy whipping cream)

• 1/3 cup pasta water (to thin out the sauce if needed)

• 1/3 cup parmesan cheese

• 1.5 tsp kosher salt

• 2 tsp smoked paprika

• 1.5 tsp onion salt

• 1 tsp dried oregano

• 1 tsp black pepper

• 1.5 tsp garlic powder

Directions:

1. Carefully butterfly 1 large chicken breast and dry both sides with a paper towel. Season each side generously with the following: 1/2 tsp kosher salt, 1 tsp smoked paprika, 1/2 tsp onion salt, 1/2 tsp dried oregano, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Set aside

2. Bring a pot of water to boil and lightly salt with 1 tsp of kosher salt. Then, dice 1 shallot, mince 2-3 garlic clove, and dice 2-3 tbsp of sun-dried tomatoes and set aside.

3. Heat 1 tbsp neutral oil in a pan on medium heat. Once the pan is hot, sear the chicken for approximately 8 minutes on each side. Then remove from the pan.

4. Cook your pasta according to the package directions for al dente. Stir just once so they don’t stick to the bottom of the pot.

5. Add 1 tbsp of sun-dried tomato oil and sauté the shallots and garlic for 1 minute. Add 1 tbsp of tomato paste and keep stirring for another minute. Lastly, add 1 tbsp of all purpose flour to the pan and mix well to cook down the flour for about 1-2 minutes.

6. Slowly pour in 1 cup of chicken broth while stirring. Keep stirring until the sauce is nice and smooth. Follow up with 1/4 cup half-and-half, 1/3 cup parmesan cheese and the remaining seasonings: 1 tsp smoked paprika, 1 tsp onion salt, 1 tsp garlic powder, 1/2 tsp oregano, 1/2 tsp black pepper, and kosher salt to taste.

7. Add in the cooked pasta and stir to combine with the sauce. Use the 1/3 cup of pasta water, just a little at a time to thin out the sauce if needed. Top with extra parmesan or fresh parsley and enjoy!

NEXT POST

We’re making a roasted chicken! I’ll show you how to spatchcock and dry brine so that your chicken turns out extra tender and delicious.