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Creamy Sun-Dried Tomato Chicken Pasta

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner
Creamy Sun-Dried Tomato Chicken Pasta
Ingredients
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
  • 4 cloves garlic, minced
  • 1 (12 ounce) jar roasted red peppers, drained and chopped
  • 1 (9 ounce) jar sun-dried tomato pesto
  • 1 cup heavy cream
  • 1 cup chopped fresh basil
  • 1 teaspoon cayenne pepper
  • 1 pound dry penne pasta
Instructions
1
Heat the olive oil in a large skillet over medium heat, allowing it to warm up and become fluid. Introduce the chicken breast into the skillet; cook and gently manipulate it with a spatula until it develops a rich brown color, taking around 8 to 10 minutes.
2
Next, incorporate the minced garlic into the skillet and continue cooking until it emits a pleasant aroma. Add the roasted peppers, sun-dried tomato pesto, heavy cream, fragrant basil leaves, and a pinch of cayenne pepper; mix everything together until it forms a harmonious blend. Allow the mixture to simmer over low heat, stirring occasionally, until the chicken is cooked through and the sauce has thickened to a satisfying consistency, taking approximately 20 to 30 minutes.
3
During this time, prepare a large pot by filling it with lightly salted water and bringing the liquid to a vigorous boil over high heat. Introduce the penne pasta into the pot and return it to a rolling boil; cook the pasta uncovered, stirring occasionally, until it reaches the perfect level of doneness but still retains a pleasant firmness to the bite, taking around 10 to 12 minutes. Drain the pasta thoroughly.
4
Finally, spoon the rich and flavorful sauce over the cooked penne pasta