Sun-Dried Tomato Chicken Pasta -

4.80 from 5 votes

Sun-Dried Tomato Chicken Pasta

Easy, delicious recipe in under 30 minutes!

Course Main Course

Cuisine American

Keyword baked chicken thighs

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 994kcal

Author Olya

Pat the chicken thighs dry with paper towels.
Preheat a large skillet on medium high heat. Add a tablespoon of olive oil, once hot, add the
chicken and cook until golden brown on both sides, 3-4 minutes per side. About 6-8 minutes total. Remove onto a plate.
While chicken is cooking, heat up water in a large saucepan, add salt (to your liking) and 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 2nd tablespoon of olive oil to the empty pan (chicken removed). Add garlic chopped sun dried tomatoes. add basil leaves and cook until wilted. Now let's add white wine to the pan (chicken should be removed) and simmer for 2 minutes to let the alcohol evaporate.
Next pour in chicken stock, heavy cream. Add all the seasonings: salt, Italian Seasoning, onion and garlic powders. Bring the mixture to a low simmering point and then slowly add Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
Once the sauce is smooth,
To assemble the dish, 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. You can also slice the chicken into strips.
SERVE chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.