Creamy Sun-Dried Tomato Chicken Pasta
Sun-dried tomato chicken pasta: whip up this incredibly creamy, flavorful dish in under 40 minutes. Tender chicken and pasta in a rich sauce.
Ingredients
- 6 Bone-in, skinless Chicken Thighs
- Salt and freshly ground pepper (to taste)
- 1 tablespoon Olive Oil (from sundried tomatoes in oil)
- 2 teaspoons Butter
- 1 teaspoon Garlic (minced)
- ½ teaspoon Dried Thyme
- ½ teaspoon Chilli Flakes
- ½ cup Sun-dried Tomatoes (roughly chopped)
- ¾ cup Low sodium Chicken Broth
- ½ cup Heavy Cream
Instructions
- Season the chicken thighs generously with salt and pepper.
- Melt the butter in a large skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side until golden brown.
- Remove the chicken from the skillet and set aside on a plate.
- Add the sun-dried tomato oil to the same skillet. Add the minced garlic, dried thyme, and chilli flakes. Sauté for 1-2 minutes until fragrant.
- Stir in the chopped sun-dried tomatoes and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Season with a pinch of salt and pepper.
- Return the chicken thighs to the skillet. Cover and cook for 20-25 minutes, or until the chicken is cooked through and tender.
- Stir in the heavy cream and simmer gently for 1-2 minutes until the sauce thickens slightly. Toss with your favorite cooked pasta and serve immediately.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.