Sun Dried Tomato Chicken Pasta
This Sun Dried Tomato Chicken Pasta is not only delicious, but it’s comforting, too. The whole dinner is made in one pan, and this includes cooking the pasta!
Servings: 6 Servings
Calories: 1035kcal
Ingredients
- 6 slices bacon
- 2-3 chicken breasts 2 large or 3 regular, pounded on the thicker sides
- 1 teaspoon salt plus more to taste, divided
- 1 teaspoon ground black pepper divided
- 5 tablespoons butter
- 1 large white onion diced
- 1 jar 8.5 oz sundried tomatoes, drained of the oil
- 1 teaspoon garlic paste or finely minced garlic
- 5½ cups low sodium chicken broth
- 1 box 16 oz linguini pasta or regular spaghetti pasta
- 1 cup grated parmesan cheese
- 1 cup ricotta cheese
- 2 cups heavy whipping cream
Instructions
- Get out and measure all of your ingredients.
- Heat a large 12-inch skillet over medium heat and add the bacon. Cook until it becomes slightly crispy then remove it but save the grease. Once cooled, chop into pieces.
- Add the chicken to the pan and sprinkle half of the salt and half of the pepper over the chicken on both sides.
- Cook on medium until both sides crisp up then reduce the heat to low for 8-10 minutes on each side, or until the center reaches 165 degrees F.
- Remove the chicken from the pan and let it rest before slicing.
- Add the butter to the pan and let it melt. Then add the onion and remaining salt and pepper. Turn the heat up to medium and cook until the onion becomes translucent.
- Then add the tomatoes and garlic and cook until the garlic becomes fragrant, another minute.
- Pour in the chicken broth and bring it to a boil over medium high heat.
- Then add the pasta and cook until it is al dente.
- Remove the pan from the heat and add the parmesan cheese, ricotta cheese whipping cream and chopped bacon.
- Stir until all of the cheeses have melted.
- Stir in your sliced chicken.
- Garnish with fresh basil.
- Serve with freshly grated parmesan if desired. Enjoy every bite.
Notes
- Feel free to reduce the amount of broth used and cook the pasta separately. Then, you can stir it in at the end with the cooked chicken.
- Ensure that you drain the oil from the sundried tomatoes to prevent the sauce from becoming greasy.
- Use a meat thermometer to ensure that the chicken is cooked to 165 degrees F, so it will be safe to eat.
Nutrition
Calories: 1035kcal | Carbohydrates: 82g | Protein: 39g | Fat: 63g | Saturated Fat: 35g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 1738mg | Potassium: 736mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1820IU | Vitamin C: 3mg | Calcium: 492mg | Iron: 3mg