# Creamy Chicken and Sundried Tomato Pasta

> A rich and savory pasta dish featuring pan-seared chicken strips and sundried tomatoes in a parmesan cream sauce.

- HTML version: https://robbiepalmer.me/recipes/creamy-chicken-and-sundried-tomato-pasta
- Servings: 4
- Cuisine: Italian

## Ingredients

- 2 chicken breast
- 0.5 tsp paprika
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp olive oil
- 300 g pasta
- 1 onion, finely chopped (small)
- 2 clove garlic, crushed
- 120 ml chicken stock
- 300 ml double cream
- 125 g sun-dried tomato, chopped
- 1 pinch chilli flakes
- 1 bunch fresh basil, chopped
- 40 g parmesan, grated

## Cookware

- frying pan
- pot

## Instructions

1. Horizontally slice each 2 chicken breast right through the center to create 4 even sized pieces.
2. Coat the chicken in 0.5 tsp of paprika, 0.5 tsp of garlic powder, 0.5 tsp of salt, and 0.25 tsp of black pepper.
3. Add 1 tbsp of olive oil to a large deep frying pan over medium-high heat and add the chicken.
4. Fry for a few minutes on each side until lightly charred on the outside and just about cooked through the center.
5. Remove and set to one side to rest, then slice into thin strips and save any resting juices for the sauce.
6. Cook 300g of pasta in a pot of well salted water according to package directions.
7. Lower the frying pan heat to medium, add 1 onion, and fry until softened.
8. Add the 2 cloves of garlic and fry for approximately 1 minute.
9. Pour in 120ml of chicken stock, 300ml of double cream, chopped 125g of sundried tomatoes, and 1 pinch of chilli flakes.
10. Stir then simmer for 7 minutes.
11. Stir 1 bunch of fresh basil and 40g of parmesan into the sauce, then season with salt and black pepper to taste.
12. Add the cooked pasta and sliced chicken, along with any resting juices, back into the pan and toss to combine.

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