Creamy Tomato Chicken Pasta
This mouthwatering recipe combines tender chicken, tangy sun-dried tomatoes, and creamy cream cheese with garlic-infused pasta, crisp broccoli, and a sprinkle of Parmesan. A flavorful chicken stock adds depth to this indulgent dish. Get ready for a satisfying pasta experience that will leave you craving for more!
ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 2 oz cream cheese
- 1 tbsp sun-dried tomatoes, chopped
- 8 oz pasta (penne or fettuccine work well)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups broccoli florets
- 1/4 cup grated Parmesan cheese
- 1 cup chicken stock
- Salt and pepper, to taste
- 2 tbsp butter
- 2 tbsp olive oil
steps
- 1.
Season the chicken breasts with salt and pepper. In a large skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the chicken and cook until browned on both sides and cooked through. Remove the chicken from the skillet and set aside.
- 2.
In the same skillet, melt the remaining butter and olive oil. Add the minced garlic and chopped onion, sautéing until fragrant and golden. Stir in the sun-dried tomatoes and cook for an additional minute.
- 3.
Cook the pasta according to package instructions until al dente, adding the broccoli florets to the boiling water during the last 3 minutes. Drain and set aside.
- 4.
In the skillet, add the cream cheese and chicken stock. Stir until the cream cheese is melted and everything is well combined. Simmer for a few minutes until the sauce thickens slightly.
- 5.
Slice the cooked chicken breasts into thin strips and add them back to the skillet. Toss in the cooked pasta and broccoli. Season with salt and pepper to taste.
- 6.
Serve the creamy tomato chicken pasta with a generous sprinkle of grated Parmesan cheese on top.
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