There’s something truly comforting about a dish that combines creamy textures with tangy flavors, and this Creamy Sun-Dried Tomato Chicken Pasta does just that. Perfect for a cozy dinner, it’s a delightful blend of tender chicken, sun-dried tomatoes, and a luscious sauce that wraps around every strand of pasta. Easy to prepare and sure to impress, this recipe will quickly become a favorite for nights when you crave something both simple and satisfying.
Steps
- Slice the chicken breasts horizontally to create thinner pieces. Season them with salt and pepper.
- In a large skillet, heat the oil from the sun-dried tomato jar over high heat. Cook the chicken until both sides are golden brown, about 6 minutes for thighs or 4 minutes for breasts. Remove the chicken from the skillet and keep it warm.
- Add minced garlic to the skillet and sauté for about 15 seconds until it turns light golden. Pour in the white wine and let it simmer while scraping the skillet to deglaze, until the alcohol aroma dissipates.
- Stir in the mustard and then add the chicken broth, cream, parmesan, and sun-dried tomatoes. Bring the mixture to a simmer, reduce the heat, and let it thicken for 2 to 3 minutes, stirring often to melt the parmesan.
- Taste the sauce and adjust seasoning with more salt and pepper if necessary. Incorporate fresh basil leaves, then return the chicken to the skillet, spooning the sauce over it.
- Simmer the chicken in the sauce for another minute. Serve immediately with your choice of mashed potatoes, cauliflower, pasta, or bread to soak up the delicious sauce.
Ingredients
- 750g / 1.5lb skinless and boneless chicken thighs or chicken breast
- 1/2 teaspoon salt
- Black pepper
- 1/2 cup sun-dried tomatoes, sliced, drained of oil
- 2 tablespoons oil from the sun-dried tomatoes jar
- 2 garlic cloves, minced
- 1/2 cup (125 ml) white wine (or substitute with chicken broth)
- 3/4 cup (185 ml) low sodium chicken broth/stock
- 3/4 cup (185 ml) thickened/heavy cream
- 1/3 cup (30g) finely shredded Parmesan cheese
- 2 teaspoons Dijon mustard (optional)
- 1 cup fresh basil leaves, packed (optional)
Nutritional Values
Calories: 2116cal | Carbohydrates: 44g | Protein: 168g | Fat: 132g | Saturated Fat: 56g | Cholesterol: 988mg | Sodium: 3324mg | Potassium: 4172mg | Fiber: 8g | Sugar: 24g | Vitamin A: 4896IU | Vitamin C: 40mg | Calcium: 684mg | Iron: 12mg
FAQ
- Can I use chicken breast instead of chicken thighs for this recipe?
- Yes, you can substitute chicken breast for chicken thighs. Just cut the breast horizontally to form two thin steaks for even cooking.
- What can I use as a substitute for white wine in the sauce?
- If you prefer not to use white wine, you can substitute it with chicken broth for a similar depth of flavor.
- Is it necessary to use the oil from the sun dried tomatoes jar?
- While not mandatory, using the oil from the sun dried tomatoes jar adds extra flavor to the dish. It enhances the sun dried tomato taste in the sauce.
- Can I omit the Dijon mustard from the recipe?
- Yes, the Dijon mustard is optional. It adds a slight thickness and a touch of acidity, but the sauce will still be delicious without it.
- What can I serve with Chicken with Creamy Sun Dried Tomato Sauce?
- This dish pairs well with mashed potatoes, creamy mashed cauliflower, pasta, or even crusty bread to soak up the delicious sauce.
Tips
- Use the oil from the sun-dried tomato jar to cook the chicken, as it enhances the dish with additional sun-dried tomato flavor.
- If you have a large enough skillet, cook all the chicken in one batch to have dinner ready in approximately 15 minutes.
- Consider using parmesan that is finely grated yourself or store-bought finely shredded parmesan for the best melting results; avoid using pre-grated parmesan that resembles sand.
- For a low-carb option, serve the dish with creamy mashed cauliflower instead of potatoes or pasta.
Equipment
- Large Skillet – A skillet large enough to cook all the chicken in one batch.
- Garlic Press – For mincing garlic cloves.
- Fine Grater – For finely shredding parmesan cheese.
