Creamy Sun-Dried Tomato Chicken Pasta

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

9 ounces pasta

1 tbsp oil reserved from the sun-dried tomatoes

1 tbsp unsalted butter

1 pound chicken fillets

4 garlic cloves

½ cup chicken broth

4 ounces sun-dried tomatoes (drained)

1 cup half-and-half (or 20% fat cream)

5 ounces cream cheese with black peppercorns (I used Boursin)

1 tbsp chopped parsley (for serving)

½ tsp crushed red pepper flakes (for serving)

1 tsp salt

1 tsp black pepper

1 tsp sweet paprika

1 tsp dried thyme

1 tsp dried sage

1 tsp dried oregano

½ tsp cayenne pepper (less or more to taste)

Instructions

chopping

Get all the prep done before you start cooking: cut the chicken into bite-sized pieces, mince the garlic and chop the sun-dried tomatoes into strips.

boiling

Bring a large pot of generously salted water to a boil and cook pasta until al dente. Drain, reserving ¼ cup of cooking water.

browning

Heat oil and butter in a large skillet over medium high heat. Add chicken, cook until it starts to brown. Stir in spices, cook until crispy and golden brown. Reduce the heat to medium low and add garlic, cook until fragrant, about 2 minutes.

simmering

Pour in chicken broth, stir with a wooden spoon to dissolve the brown bits on the bottom of the skillet, simmer for 2 minutes. Add sun-dried tomatoes, cook for 1 minute.

cooking

Pour in cream, bring to a boil. Stir in cream cheese and simmer until sauce starts to thicken. Toss with pasta, simmer for 1 minute. Adjust salt and add a splash of cooking water to thin out the sauce.

serving

Finish off with some extra black pepper, red pepper flakes and parsley. Enjoy!

Nutrition

• Calories: 673 kcal
• Lipides Totaux: 31 g
• Lipides Saturés: 11 g
• Lipides Insaturés: 16 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 140 mg
• Sodium: 850 mg
• Glucides Totaux: 68 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 15 g
• Protéines: 33 g