Creamy Sun-Dried Tomato Chicken Pasta

This rich and creamy sun-dried tomato chicken pasta is packed with bold flavors, featuring tender chicken, garlic-infused sun-dried tomatoes, and a velvety cheese sauce. Perfect for a cozy, satisfying meal!

Course: Main Course

Cuisine: Italian-American

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:

In a bowl, season the chicken with salt, pepper, onion powder, Adobo, and paprika. Set aside.

Sauté the Garlic & Tomatoes:

Heat olive oil in a large skillet over low-medium heat.
Add minced garlic and sun-dried tomatoes. Cook for about 3 minutes until slightly browned.
Remove only the tomatoes, chop into smaller pieces, and set aside. Leave the garlic oil mixture in the skillet.

Cook the Chicken:

Increase heat to high and add the seasoned chicken to the skillet.
Cook for 2 minutes per side until golden brown. Remove and set aside.

Cook the Pasta:

Boil pasta according to package directions. Drain and set aside.

Make the Sauce:

In the same skillet, add heavy cream, whole milk, basil, red pepper flakes, and beef broth.
Stir in mozzarella and Asiago cheese, bringing the mixture to a light boil while stirring constantly.

Combine Everything:

Stir in the cooked pasta, chicken, and chopped sun-dried tomatoes.
Mix well to coat everything in the sauce.

Serve & Enjoy:

Plate the pasta and serve warm.

Notes

Pasta Options: Try penne, fettuccine, or rigatoni for the best texture.
Make it Spicier: Add extra red pepper flakes for heat.
Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days.