Creamy Sundried Tomato Chicken Pasta

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This Creamy Sundried Tomato Chicken Pasta is so delicious! The chicken starts to shred as it cooks with the sundried tomatoes so when you add the cream, it creates a thick sauce that you can serve over pasta or Spaghetti Squash.

My recipe for Sundried Tomato Pesto can be found here.

A heavy sauce pan like an enameled cast iron pot works best to cook the chicken without it burning. This is my go-to sauce pot for just about everything. This pot cooks your food evenly – love it!

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Creamy Sundried Tomato Chicken Pasta
This Creamy Sundried Tomato Chicken Pasta is so delicious! The chicken starts to shred as it cooks with the sundried tomatoes so when you add the cream, it creates a thick sauce that you can serve over pasta or Spaghetti Squash.
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Prep Time 45 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 45 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Make the Sundried Tomato Pesto - a link to my recipe for this can be found in the recipe notes.
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  2. Cut each chicken tender into 3 or 4 pieces. Add the chicken and olive oil to your heavy, cast iron sauce pot. Start cooking on medium heat.
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  3. As it starts to heat up, add a few tablespoons of the pesto to the chicken. Continue to cook and stir the chicken for a few minutes.
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  4. Add the rest of the pesto to the chicken. Stir it together, lower the heat and cover the pot. Cook for another 20 minutes, stirring every 5 minutes.
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  5. When the chicken is completely cooked and starts to break apart some, remove it from the heat.
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  6. Start cooking your pasta according to package directions. With the sauce pot off the heat, stir in both the cream and half and half. Recover the pot until you are ready to serve.
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  7. Top the pasta with the creamy sundried tomato sauce.
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Recipe Notes

Recipe for the Sundried Tomato Pesto.

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