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Sun-Dried Tomato and Chicken Tagliatelle

This sun-dried tomato and chicken tagliatelle combines tender chicken, wide pasta, and a creamy tomato sauce made with sun-dried tomatoes and fresh basil. Ready in 30 minutes.
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Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Pasta
Cuisine Italian-Inspired
Servings 4 servings

Equipment

  • Large Skillet To cook chicken, sauce, and toss pasta

Ingredients
  

  • 12 ounces tagliatelle pasta fresh or dried
  • 1 pound chicken breast diced
  • 3 cloves garlic minced
  • ⅓ cup sun-dried tomatoes chopped, packed in oil
  • 1 cup heavy cream
  • ½ cup Parmesan cheese grated
  • 2 tablespoons olive oil
  • ¼ cup fresh basil chopped or torn
  • salt and pepper to taste

Instructions
 

  • Cook the tagliatelle according to package instructions until al dente. Drain and set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until browned and cooked through. Remove chicken and set aside.
  • Add garlic and chopped sun-dried tomatoes to the skillet. Cook for 1 to 2 minutes until fragrant.
  • Pour in heavy cream and stir in Parmesan. Let the sauce simmer and thicken for 3 to 4 minutes.
  • Return chicken to the skillet and add the cooked tagliatelle. Toss everything to coat in the sauce and warm through.
  • Season with salt and pepper to taste. Stir in fresh basil just before serving.

Notes

  • Use fresh tagliatelle for the best texture.
  • Soak dry sun-dried tomatoes in warm water if using packed dry.
  • Add a pinch of red pepper flakes for heat.
Keyword chicken tagliatelle, creamy tomato pasta, sun-dried tomato pasta
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