Name: Creamy Sun Dried Tomato Chicken Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: ½ pound spaghetti; 2 boneless, skinless chicken breasts; Salt and pepper to taste; ½ cup sun-dried tomatoes in oil (plus 1 tbsp oil); 1 tbsp minced garlic (adjust to taste); 1¼ cups heavy cream; ⅔ cup grated Parmesan cheese; ⅓ cup shredded mozzarella; 1 tsp fresh lemon juice; ¼ cup chopped fresh basil

Description

A quick, creamy pasta dinner featuring juicy chicken, rich Parmesan sauce, and tangy sun-dried tomatoes—ready in just 20 minutes!

Ingredients

Scale

½ pound spaghetti

2 boneless, skinless chicken breasts

Salt and pepper to taste

½ cup sun-dried tomatoes in oil (plus 1 tbsp oil)

1 tbsp minced garlic (adjust to taste)

1¼ cups heavy cream

⅔ cup grated Parmesan cheese

⅓ cup shredded mozzarella

1 tsp fresh lemon juice

¼ cup chopped fresh basil

Instructions

Boil the pasta
Fill a large pot with water and bring it to a strong boil, seasoning it until it tastes like seawater. Add the spaghetti and cook until al dente—firm but tender. Drain and set aside.
Cook the chicken
While the pasta cooks, heat a drizzle of olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts with salt and pepper. Once the oil is shimmering, carefully add the chicken to the skillet and immediately reduce the heat to medium-low. Cook for about 5–7 minutes on one side, then flip and continue cooking for another 5–6 minutes, or until the chicken is cooked through (internal temperature should reach 165 °F / 74 °C). Transfer the chicken to a cutting board and let it rest.
Build the sauce
In the same skillet, stir in the sun‑dried tomatoes along with a bit of their oil and the minced garlic. Sauté over medium heat for about 30 seconds until fragrant.
Raise the heat slightly, pour in the heavy cream, and quickly stir in the Parmesan and mozzarella.
Thicken and season
Continue stirring for about 3 minutes, until the sauce thickens and becomes creamy.
Turn the heat down to medium-low again and mix in the fresh lemon juice and chopped basil.
Combine everything
Slice the rested chicken and add it back into the skillet with the sauce.
Mix in the pasta
Add the drained spaghetti to the skillet and toss with tongs to coat in the creamy sauce. Simmer a bit longer if you prefer a creamier, more luxurious texture. Serve immediately while warm and melty.

Notes

Use fresh grated cheeses for best melt and flavor. Adjust garlic to your taste. Resting the chicken keeps it juicy.

Prep Time: 5 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 1 bowl
Calories: 575 kcal
Sugar: 4 g
Carbohydrates: 48 g
Protein: 28 g