Description
An indulgent yet quick pasta bake with tender chicken, sun-dried tomatoes, and a creamy sauce topped with Parmesan.
Ingredients
- 2 chicken breasts, diced (about 1 lb total)
- 8 oz pasta (penne or fusilli recommended)
- 1 cup sun-dried tomatoes, chopped (packed in oil or rehydrated)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup Parmesan cheese, grated (divided)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh herbs (parsley or basil) for garnish
- Olive oil for sautéing
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package directions until al dente. Drain and toss with a drizzle of olive oil.
- Heat 1–2 tablespoons of olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds to 1 minute.
- Add chicken, season with salt and pepper, and cook until browned and cooked through, about 6–8 minutes.
- Stir in sun-dried tomatoes, heavy cream, chicken broth, and Italian seasoning. Simmer for 3–5 minutes to thicken.
- Toss the pasta into the skillet, stirring in half of the Parmesan.
- Transfer to a baking dish and sprinkle the remaining Parmesan over the top.
- Bake for 20–25 minutes until bubbly and golden.
- Let rest for 5 minutes, then garnish with fresh parsley or basil before serving.
Notes
Cool leftovers within two hours after baking and refrigerate for up to 3-4 days. Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian