Description
A creamy and cheesy pasta bake featuring tender chicken and sun-dried tomatoes, perfect for busy weeknights or family gatherings.
Ingredients
- 2 chicken breasts, diced
- 8 oz pasta (penne or fusilli)
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh herbs (like parsley or basil) for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, sauté the minced garlic in olive oil over medium heat until fragrant.
- Add the diced chicken to the skillet and cook until browned and thoroughly cooked.
- Stir in the chopped sun-dried tomatoes, heavy cream, chicken broth, and Italian seasoning. Allow it to simmer until it thickens slightly.
- Toss in the cooked pasta with half of the Parmesan cheese, mixing everything well. Season with salt and pepper to taste.
- Transfer the mixture to a baking dish, topping it off with the remaining Parmesan cheese.
- Bake for 20-25 minutes, or until the top is bubbly and golden.
- Garnish with fresh herbs before serving.
Notes
For a richer flavor, consider marinating the chicken in Italian seasoning for an hour before cooking. Feel free to swap chicken for shrimp or use a mix of your favorite vegetables for a vegetarian option.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian