Creamy Basil Chicken with Sun-Dried Tomato Farfalle
Tuscan-Inspired Creamy Basil Chicken Pasta with Sun-Dried Tomato Ribbons
Ingredients:
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
12 oz farfalle pasta
2 tbsp olive oil, divided
3 cloves garlic, minced
1 small onion, finely diced
1/2 cup sun-dried tomatoes, julienned (not in oil)
1 cup chicken broth
1 cup heavy cream
1/4 cup cream cheese, softened
1 cup fresh basil leaves, roughly chopped, plus extra for garnish
1/2 cup grated Parmesan cheese, plus extra for serving
1/2 tsp red pepper flakes (optional)
Salt and freshly ground black pepper to taste
1/4 cup toasted pine nuts (optional)
Directions:
Bring a large pot of salted water to a boil. Cook the farfalle according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta is cooking, season the chicken pieces with salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and cook for 2-3 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the sun-dried tomatoes and cook for 1 minute.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
Reduce heat to medium-low and stir in the heavy cream and cream cheese until smooth.
Return the cooked chicken to the skillet and simmer for 3-4 minutes until the sauce starts to thicken.
Add the chopped basil and Parmesan cheese, stirring until the cheese is melted and incorporated.
Add the cooked farfalle to the skillet and toss to coat in the sauce. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
Season with salt, pepper, and red pepper flakes (if using).
Serve hot, garnished with additional fresh basil, Parmesan cheese, and toasted pine nuts if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 580 kcal | Servings: 4 servings