Creamy Chicken Pasta with Sun Dried Tomatoes
Creamy Chicken Pasta with Sun Dried Tomatoes is rich, cheesy and bacon-packed. Perfect weeknight comfort with restaurant vibes.
Servings: 6
Calories: 687kcal
Equipment
- Large Skillet
- Measuring Cups and Spoons
- Spatula
Ingredients
- 6 slices bacon
- 1 pound chicken breasts, boneless skinless 2-3 breasts
- ½ tablespoon salt divided
- 1 teaspoon ground black pepper divided
- 5 tablespoon butter, unsalted
- 1 large white onion diced
- 1 8.5- oz jar sundried tomatoes drained
- 1 teaspoon garlic minced
- 5 ½ cups chicken broth, low sodium
- 1 16- oz box linguine dry measurement
- 1 cup parmesan cheese grated
- 1 cup ricotta cheese
- 2 cups heavy whipping cream
Instructions
- Heat a large skillet over medium heat and cook bacon to desired crispiness. Set aside on a paper towel-lined plate and reserve the grease.
- If desired, pound the chicken breasts down to ½-inch thickness. Sprinkle half of the salt and pepper on both sides of chicken and add to the pan. Cook on medium until seared on both sides. Reduce heat to low for 8-10 minutes or until the center reaches 165F. Remove chicken from pan and set aside to rest before slicing.
- In the same pan, melt butter then add onion, salt and pepper and cook over medium heat until translucent.
- Add sun-dried tomatoes and garlic and cook until fragrant, about 1 minute.
- Pour in chicken broth and bring to a boil over medium-high heat.
- Add pasta and cook until al dente, according to package directions.
- Remove skillet from heat and add parmesan cheese, ricotta cheese, whipping cream and chopped bacon. Stir until melted then add chopped chicken back in and mix to combine.
- Serve immediately.
Notes
- Pounding the chicken ensures that it cooks more evenly and stays juicy.
- For perfectly cooked, tender chicken be sure to check your temperature is at 165F.
- Scrape up all the browned bits for added flavor.
- Adding the cheese once the heat is off helps to ensure a proper melt without curdling; if it is too hot just stir quickly to help it melt.
- The sauce is best hot, when it clings to every piece of pasta.
- Add extra parmesan cheese, fresh basil or red chili flakes for added flavor.
Nutrition
Calories: 687kcal | Carbohydrates: 17g | Protein: 18g | Fat: 63g | Saturated Fat: 34g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 162mg | Sodium: 1245mg | Potassium: 916mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2359IU | Vitamin C: 48mg | Calcium: 367mg | Iron: 2mg
