How can I keep my chicken tender in this recipe?

To keep chicken tenders juicy when making Creamy Sun-Dried Tomato Chicken Pasta, it's crucial to not overcook them. Make sure to cook chicken on medium heat until it's no longer pink in the center. Also, avoid pressing or poking the chicken while it cooks, as this can lead to loss of juices. For more details, check out this guide on keeping chicken tenders juicy

How long do I need to cook the chicken for this recipe on the stove?

Cooking chicken for this recipe on the stove would typically take around 10-15 minutes on medium heat. The exact time may change based on the thickness of the chicken. Make sure that it's fully cooked before adding it to the pasta. You can check more tips on this guide about cooking chicken on stove .

Can I use an air fryer to make the chicken for this recipe?

Sure! While the conventional method for the Creamy Sun-Dried Tomato Chicken Pasta recipe involves cooking the chicken on the stove, you could use an air fryer. However, this might alter the texture and flavor slightly. For air frying chicken, it generally takes about 10-15 minutes at 380°F. More information on cooking chicken in an air fryer can be found here .

BEST creamy Sun-Dried Tomato Chicken Pasta in 5 STEPS

Name: Best Creamy Sun-Dried Tomato Chicken Pasta Recipe - Ultimate Guide
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 chicken breasts, sliced into strips; 2 tbsp olive oil; 3 garlic cloves, minced; 1/2 cup sun-dried tomatoes (in oil), chopped; 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese; 1 tsp Italian seasoning; 1/4 tsp red pepper flakes (optional); 8 oz pasta (penne, fettuccine, or your choice); Salt and pepper to taste; Fresh basil or parsley for garnish

Ingredients

Scale

2 chicken breasts, sliced into strips
2 tbsp olive oil
3 garlic cloves, minced
1/2 cup sun-dried tomatoes (in oil), chopped
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/4 tsp red pepper flakes (optional)
8 oz pasta (penne, fettuccine, or your choice)
Salt and pepper to taste
Fresh basil or parsley for garnish

Instructions

Cook pasta according to package instructions. Drain and set aside.
Season chicken strips with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken until golden and cooked through (5-6 minutes). Remove and set aside.
In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
Pour in heavy cream, chicken broth, and grated Parmesan. Stir in Italian seasoning and red pepper flakes. Simmer for 3-4 minutes until the sauce thickens.
Add cooked pasta and chicken to the skillet. Toss to coat everything in the creamy sauce.
Garnish with fresh basil or parsley and extra Parmesan. Serve immediately!

Notes

For a lighter version, substitute heavy cream with half-and-half or Greek yogurt.
Add spinach or kale for extra veggies.
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave

Author: Ella Thompson
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 5 g
Sodium: 450 mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 30 g
Cholesterol: 110mg

Keywords: Creamy Sun-Dried Tomato Chicken Pasta, Easy Pasta Recipe, Weeknight Dinner, Creamy Chicken Pasta, Sun-Dried Tomato Recipe