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Spicy chicken creamy pasta with sun-dried tomatoes in a bowl

Spicy Chicken Creamy Pasta with Sun-Dried Tomatoes

A quick and indulgent recipe that combines spicy chicken, creamy pasta, and sun-dried tomatoes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 ounces Pasta (penne or fusilli)
  • 1 pound Chicken breast (diced)
Creamy Sauce
  • 1 cup Heavy cream Can substitute with Greek yogurt for a lighter option.
  • 1/2 cup Sun-dried tomatoes (chopped) Can substitute with roasted red peppers.
  • 3 cloves Garlic (minced)
  • 2 tablespoons Olive oil
  • to taste Red pepper flakes For the spicy kick.
  • 1/2 cup Parmesan cheese (grated) For topping.
  • Fresh basil (chopped) For garnish.
  • to taste Salt and pepper

Method
 

Cook the Pasta
  1. In a large pot of salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
  2. Tip: Drizzle a little olive oil on the pasta to prevent sticking.
Prepare the Chicken
  1. In a large skillet, heat olive oil over medium heat. Add diced chicken and season with salt, pepper, and red pepper flakes. Cook until golden brown, about 7-10 minutes.
  2. Tip: To check for doneness, cut into a piece. It should be no longer pink inside.
Make the Sauce
  1. Add minced garlic to the skillet and sauté for 1 minute until fragrant. Pour in the heavy cream and simmer on low heat for 3-5 minutes.
  2. If your sauce is too thick, add a splash of pasta water to achieve the desired consistency.
Combine
  1. Stir in the sun-dried tomatoes and cooked pasta. Mix well to combine and heat through. Remove from heat and sprinkle with parmesan cheese.
  2. Pro Tip: For an extra touch, broil for 2-3 minutes before serving to add a golden layer of cheese.
Garnish
  1. Top with fresh basil before serving. Enjoy your dish immediately!

Notes

Storing leftovers: Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in individual portions and reheat in the oven.