One Pan Chicken & Sundried Tomato Pasta

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 3-4

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Ingredients

 

• 1.5lbs chicken breasts, diced

• 1tsp Italian seasoning

• 5 tbsp butter, divided

• 3 cloves garlic, minced

• 2 cups chicken stock or bone broth

• ½ cup half and half or whole milk, room temperature

• 1 jar (8 oz) sun-dried tomatoes in oil, drained

• 8 oz angel hair pasta

• ⅓ cup grated parmesan cheese

• 2 tbsp cream cheese, softened (optional, for extra creaminess)

• 1 tsp Italian seasoning

• ½ tsp freshly cracked pepper

• ¼ tsp salt

• ½ tsp red pepper flakes (optional)

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Instructions

1. Season diced chicken breast with salt, pepper and Italian seasoning

2. Heat 2tbsp butter in a separate skillet over medium-high heat and cook chicken 6-8 minutes, stirring occasionally, until cooked through (165 degrees) and golden. Set aside

3. In a large skillet over medium-low, sauté 3tbsp butter and garlic about 1 minute until fragrant

4. Pour in chicken stock, sun-dried tomatoes and seasonings, then slowly add half and half and bring to a gentle boil

5. Add pasta, letting it sit 30 seconds before pressing it down into the liquid

6. Simmer 5 minutes, then add cream cheese if using and let it melt into the sauce

7. Continue cooking until pasta is al dente

8. Fold cooked chicken into the pasta and stir to combine

9. Top with parmesan, adjust salt and pepper to taste — add a splash more stock or half and half if needed

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Note: can sub ground Italian sausage instead of chicken!

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