Creamy Chicken Pasta in Sun-Dried Tomato Sauce
Easy, delicious recipe in under 30 minutes!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 1 1/2 lb. chicken thighs skinless and boneless
- Salt and black pepper
- 1 tablespoon olive oil
- 1/2 cup white wine
- 1 cup chicken broth/stock sodium free
- 1 cup cup heavy cream
- 2 tsp Dijon mustard
- 1/2 teaspoon sea salt
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1/2 cup sun dried tomatoes chopped
- 1/2 cup parmesan grated
- 1 cup basil leaves
- 10 oz pasta (linguine)
Pat the chicken thighs dry with paper towels.
Preheat a large skillet on medium high heat. Add olive oil and then add the chicken and cook until golden brown on both sides. About 6-8 minutes total. Remove onto a plate.
Meanwhile cook pasta according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.
Add white wine and simmer for 2 minutes to let the alcohol evaporate.
Now add chicken stock heavy cream, Dijon mustard, salt, Italian Seasoning, onion and garlic powders. Bring the mixture to a low simmering point and then add Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
Add basil leaves and cook until wilted. Chop your sun-dried tomatoes and add them to the pan.
Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes.
SERVE chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.
Calories: 994kcal | Carbohydrates: 66g | Protein: 45g | Fat: 58g | Saturated Fat: 24g | Cholesterol: 256mg | Sodium: 929mg | Potassium: 1137mg | Fiber: 4g | Sugar: 7g | Vitamin A: 30.8% | Vitamin C: 13.3% | Calcium: 25.5% | Iron: 22.6%