Description
A delicious dish combining tender chicken, earthy mushrooms, and sun-dried tomatoes with creamy pasta for a comforting meal.
Ingredients
- 8 ounces bow tie pasta
- 1/2 cup starchy pasta water
- 2 teaspoons olive oil
- 1 pound chicken breasts (pounded to 1/2 inch thick)
- Salt and pepper to taste
- 1 tablespoon butter
- 6 ounces baby bella mushrooms (sliced)
- 1/4 cup sun-dried tomatoes in oil (drained, julienned)
- 2 cloves garlic (crushed)
- 1 cup half-and-half cream
- 1/4 cup Parmesan cheese (grated)
- 3 tablespoons fresh basil
Instructions
- Cook pasta al dente according to box directions. Use a large pot with 3 quarts of water and 1 tablespoon of salt. Reserve 1/2 cup of starchy water before draining the pasta. Do not rinse.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper. Cook until golden and fully cooked, about 4-5 minutes per side. Remove and let rest before slicing.
- In the same skillet, reduce heat, melt butter, and sauté mushrooms until golden brown, about 6 minutes. Add sun-dried tomatoes and garlic, cooking for another 30 seconds.
- Pour in half-and-half, reserved starchy pasta water, and Parmesan cheese. Bring to a boil, then reduce heat and simmer for about 5 minutes until thickened.
- Combine cooked pasta and sliced chicken into the sauce, ensuring even coating. Add more starchy water if sauce is too thick.
- Remove from heat and garnish with fresh basil and Parmesan cheese before serving.
Notes
You can adjust the garlic level for desired aroma. Consider adding crushed red pepper flakes for a subtle kick.
