Creamy Sun-Dried Tomato Chicken Pasta
This creamy sun-dried tomato chicken pasta is a rich and flavorful dish featuring tender chicken, garlic-infused sun-dried tomatoes, and a velvety cheese sauce. Perfect for a comforting and satisfying meal!
Servings: 4
Ingredients
- 10 oz pasta
- 1 lb boneless skinless chicken, sliced into 2-inch pieces
- 5 garlic cloves minced
- 1 teaspoon onion powder
- 4 oz sun-dried tomatoes
- 1 teaspoon Adobo red top
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 cup heavy cream
- ½ cup whole milk
- 1 cup mozzarella cheese shredded
- ½ cup Asiago cheese shredded
- 1 tablespoon basil
- 1 teaspoon red pepper flakes
- ½ cup beef broth
Instructions
Season the Chicken:
- Season the sliced chicken with salt, pepper, onion powder, Adobo, and paprika. Set aside.
Sauté the Garlic and Tomatoes:
- In a large, semi-deep skillet, heat olive oil over low-medium heat.
- Add the minced garlic and sun-dried tomatoes, cooking for about 3 minutes until slightly browned.
- Remove only the tomatoes and set them aside, leaving the garlic oil mixture in the skillet.
- Chop the cooked tomatoes into smaller pieces and set aside.
Cook the Chicken:
- Add the seasoned chicken to the skillet and cook on high heat for about 2 minutes per side until golden brown.
- Remove from the skillet and set aside.
Cook the Pasta:
- Prepare the pasta according to the package directions. Drain and set aside.
Make the Sauce:
- In the same skillet, add the heavy cream, whole milk, basil, red pepper flakes, and beef broth.
- Stir in the mozzarella and Asiago cheese, bringing the mixture to a light boil while stirring constantly.
Combine Everything:
- Add the cooked pasta to the sauce, stirring until well combined.
- Mix in the cooked chicken and chopped sun-dried tomatoes.
- Serve and Enjoy!