35-Minute Creamy Tuscan Chicken Pasta
A creamy, comforting dish combining tender chicken, fresh basil, and sun-dried tomatoes in a rich cream sauce, perfect for busy weeknights or cozy family gatherings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 8 oz pasta (penne or fettuccine)
- 1 lb chicken breast, diced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1/2 cup white wine (preferably dry)
- 1 cup heavy cream
- 1/2 cup fresh basil, chopped
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Cook the pasta: In a large pot of boiling salted water, cook the pasta according to package instructions. Drain and set aside.
- Sauté the chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook for about 5-7 minutes until browned and cooked through.
- Add garlic and tomatoes: Stir in the minced garlic and chopped sun-dried tomatoes. Sauté for about 2 minutes until fragrant.
- Deglaze with wine: Pour in the white wine and let it simmer for 3-4 minutes, allowing it to reduce slightly.
- Make it creamy: Stir in the heavy cream and let the sauce cook for another 2-3 minutes, or until it thickens slightly.
- Combine with pasta: Add the cooked pasta and fresh basil to the skillet. Toss everything together, seasoning with salt and pepper to taste.
- Serve: Plate the creamy pasta and finish with a generous sprinkle of freshly grated Parmesan cheese on top.
Notes
You can substitute white wine with chicken broth for a non-alcoholic version. For a lighter option, use half and half instead of heavy cream, but the sauce may be less rich.