20-Minute Creamy Sundried Tomato Chicken Pasta
This lovely pasta dish has a rich creamy sauce with bright sundried tomatoes and is ready in under 30 minutes.
I feel like I’ve definitely made similar recipes in the past, but welcome another great recipe - especially anything that can be ready in under 30 minutes. I think most recipes I’ve made like this used penne or rotini pasta, so I think the spaghetti was an interesting and different choice that I can get down with every once in a while. I do love a good spaghetti dish! I really loved sundried tomatoes with creamy sauces and basil. They are such a fantastic bright flavor contrast.
What You Need:
1/2 lb. spaghetti
2 boneless, skinless chicken breasts
Salt and pepper
1/2 cup sun dried tomatoes, oil packed, diced
1 Tbsp. minced garlic cloves
1 1/4 cups heavy cream
2/3 cup grated Parmesan cheese
1/3 cup shredded mozzarella cheese
1 tsp. fresh lemon juice
1/4 cup chopped basil
Directions:
Bring a pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
Meanwhile, in a large skillet, heat a drizzle of olive oil over medium-high heat.
Season chicken with salt and pepper and add to skillet. Cook until both sides are browned and chicken is cooked through.
Remove to rest on a cutting board.
To the same skillet, add sun dried tomatoes and garlic and cook over medium heat for about 30 seconds.
Turn the heat up to medium-high and add cream and cheeses. Cook for about 3 minutes or until thickened.
Add remaining ingredients and season to taste.
Slice the chicken and add it to the sauce with drained pasta. Toss and serve.
Recipe from Oh Sweet Basil