| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 20g | 7g | 68g |
| sugars | fibre | protein | salt |
| 12g | 5g | 45g | 1.2g |
Why I Love British Chicken and Sundried Tomato Pasta
As intrigued as I am by culinary techniques from around the world, some dishes just hold a special place in my heart. Today, I’m excited to share a dish that brings a British staple to my Southern kitchen: Chicken and Sundried Tomato Pasta. Given my background in classic Southern cuisine blended with my fondness for coastal seafood, this pasta dish is a delightful deviation from my routine while still letting me stick to familiar flavors.
Connolly’s Cuisine Meets Southern Comfort
This recipe came into the fray after finding inspiration from Jamie Oliver’s 15-minute meals. Known for his quick yet flavorful meals, Jamie is an acclaimed British chef whose ability to weave together ingredients into hearty dishes I’ve always admired. This Chicken and Sundried Tomato Pasta marries the robust flavors from sundried tomatoes and savory chicken with a creamy, Parmesan-laced sauce that never fails to comfort and satisfy.
Sharing the Love for Chicken and Sundried Tomato Pasta
Among the many reasons I adore this pasta is its ability to cater to varied palates. Whether you are a pasta purist or interested in fusing together different flavors, this dish opens up ample opportunities for customization. A friend of mine, keen on spice, tends to add a spritz of chili flakes for some extra heat. My husband, who loves his greens, often sprinkles a handful of spinach into the mix. This versatility keeps the dish exciting and is one of many reasons why it’s repeatedly made an appearance on my dinner table.
The other thing, which no doubt stems from my Southern background, is the chicken. By using 1.5 pounds of chicken breasts in the recipe, it ensures every forkful has a hearty bite. This, combined with the brightness of cherry tomatoes and the earthiness of sundried tomatoes, brings a hearty, nourishing feel to the meal that’s difficult to resist.
Finally, I love how this chicken pasta boasts a creamy consistency without being overly indulgent. By using a careful blend of chicken broth, heavy cream, and Parmesan cheese, it results in a luxuriously creamy pasta that isn’t overwhelmingly rich.
To try this Chicken and Sundried Tomato Pasta and fully understand why it holds such a special place in my cooking repertoire, head to the recipe below. Transcending cultures while satisfying my love for hearty, comforting meals, this pasta dish is a gem I hold close to my heart.
What You’ll Need
- 1.5 pounds of chicken breasts
- 18 ounces of penne pasta
- 4.5 ounces of sundried tomatoes in oil
- 3 cloves of garlic
- 1 large onion
- 12 ounces of cherry tomatoes
- 6 cups of chicken broth
- 1.5 cups of heavy cream
- 1.5 cups of grated Parmesan cheese
- 3 tablespoons of olive oil
- Salt and pepper to taste
- Small bunch of fresh basil
Method
Step One
Start by preparing all the ingredients. Cut the chicken breasts into bite-sized pieces and set them aside. Chop the sundried tomatoes, mince the garlic, and dice the onion. Halve the cherry tomatoes and grate the Parmesan cheese if it’s not pre-grated.
Step Two
Next, heat the olive oil in a large skillet or dutch oven over medium heat. Add the chicken pieces to the skillet and season them with salt and pepper. Cook the chicken until it’s browned and cooked through. Remove the chicken from skillet and set it aside.
Step Three
In the same skillet, add more olive oil if needed. Lower the heat and add the onion, garlic, and sundried tomatoes. Saute until the onions are translucent and the garlic is fragrant.
Step Four
Increase the heat to medium, then add the penne pasta and chicken broth to the skillet. Stir well and bring it to a boil. Reduce the heat and let it simmer until the pasta is cooked to your preferred level of doneness.
Step Five
Stir in the heavy cream, and then slowly add in the grated Parmesan cheese. Mix until the cheese is melted and the sauce is creamy. Add the cooked chicken and cherry tomatoes, and keep stirring until everything is well coated with the sauce.
Step Six
Let the pasta simmer for a couple more minutes to allow the flavors to all come together. Taste and add more salt or pepper if needed.
Step Seven
Remove the skillet from the heat. Tear the fresh basil leaves and sprinkle them over the pasta. Serve the Chicken and Sundried Tomato Pasta hot, with additional grated Parmesan cheese on top if desired. Enjoy your delicious homemade meal!
