Pasta with Chicken and Sun-Dried Tomato Cream Sauce

Name: Pasta with Chicken and Sun-Dried Tomato Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil, Divided; 2 whole Chicken Breasts; 1/2 whole Medium Onion, Diced; 6 whole Button Mushrooms, Sliced; 1/4 cups Sun-dried Tomatoes, Finely Chopped; 2 Large Handfuls Baby Spinach, Roughly Chopped; 2 cloves Garlic, Minced; 2 teaspoons Lemon Juice; 1 cup Whipping (heavy) Cream; 1- 1/2 cup Milk; 1/2 teaspoons Salt, Or To Taste; 1/4 teaspoons Black Pepper, Or To Taste; 1/4 cups Parmesan Cheese, Grated, Plus More For Garnish; 1/2 pounds Fettuccine, Or Pasta Of Your Choice

Servings: persons

2 Tablespoons Olive Oil, Divided
2 whole Chicken Breasts
1/2 whole Medium Onion, Diced
6 whole Button Mushrooms, Sliced
1/4 cups Sun-dried Tomatoes, Finely Chopped
2 Large Handfuls Baby Spinach, Roughly Chopped
2 cloves Garlic, Minced
2 teaspoons Lemon Juice
1 cup Whipping (heavy) Cream
1- 1/2 cup Milk
1/2 teaspoons Salt, Or To Taste
1/4 teaspoons Black Pepper, Or To Taste
1/4 cups Parmesan Cheese, Grated, Plus More For Garnish
1/2 pounds Fettuccine, Or Pasta Of Your Choice

1
Add 1 tablespoon olive oil to a large frying pan and heat on medium high heat.
2
Cut chicken breasts into bite sized pieces and add to pan.
3
Cook, stirring often, until chicken is cooked through and no longer pink inside.
4
Transfer the chicken to a small dish.
5
To the same pan, add the remaining tablespoon of olive oil.
6
Add the chopped onion and sliced mushrooms and cook on medium heat until the mushrooms are tender and the onions are transparent.
7
Add the chopped sun-dried tomato and chopped spinach.
8
Stir until the spinach is wilted.
9
Add the minced garlic and stir for another minute until the garlic is fragrant.
10
Add lemon juice, whipping cream, and milk.
11
Season with salt and pepper.
12
Bring the sauce to a low boil and then reduce the heat.
13
Add the chicken back into the pan with the Parmesan cheese.
14
Simmer the sauce for 10 minutes until it has slightly reduced and thickened.
15
If the sauce is too thick, add a splash of cream or milk until you have your desired consistency.
16
While the sauce is simmering, boil pasta according to package directions.
17
Once the pasta is ready, drain it and toss it with the chicken and sauce.
18
Sprinkle each serving with more grated Parmesan cheese.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, Divided, 2 whole Chicken Breasts, 1/2 whole Medium Onion, Diced, 6 whole Button Mushrooms, Sliced, and more.

Yes, Pasta with Chicken and Sun-Dried Tomato Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!