Creamy Chicken, Basil, and Sun-Dried Tomato Pasta Bake
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 8 ounces fusilli
- 1 lb boneless skinless chicken breast
- sea salt
- pepper
- 3 teaspoons extra virgin olive oil
- 1 tablespoon butter
- 4 garlic cloves, minced
- 1 small onion, thinly sliced
- 1⁄2 cup sun-dried tomato, chopped
- 1 cup chicken broth or 1 cup white wine
- 1 cup heavy cream or 1 cup half-and-half
- 3⁄4 cup parmesan cheese, shredded
- 2 tablespoons canola oil
- 6 leaves fresh basil, finely chopped
directions
- Preheat oven to 350. Boil pasta according to package directions. Drain and place in baking dish.
- Rinse and pat chicken dry. Season both sides with salt and pepper.
- Heat large saute pan over medium heat. Add 1 teaspoon olive oil. Place chicken in pan, and cook 2 to 3 minutes per side, or until the chicken is browned. Remove from pan and place on a cutting board.
- In the same pan, melt butter, and add the rest of the olive oil. Add the garlic and onions. Cook for about 2 minutes, until the onions are soft.
- Stir in the tomatoes and 3/4 cup of the chicken broth or wine. Bring to a boil. Turn down and let simmer for about 10 minutes.
- Meanwhile, slice the chicken into 1/4-inch thick slices and place over pasta (the chicken will finish cooking in the oven).
- Stir in cream and 1/2 cup cheese into the tomatoes. Simmer over medium heat until the sauce thickens.
- Add the rest of the broth or wine if the sauce gets too thick. Stir in basil. Add salt and pepper to tast.
- Pour sauce over chicken and pasta. Sprinkle with remaining cheese.
- Bake uncovered for about 20 minutes, or until bubbling and golden brown.
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Reviews
-
This was a huge hit! Next time I'll definitely use all the liquid for the sauce as I didn't get quite enough - I might have simmered it for too long, too! Ah well, you cook, you learn! Subbed half of the Parmesan with red-label Emmenthal as I'm not a huge fan of a lot of Parmesan - worked great. An excellent dish that will surely get made again! Thank you for sharing!
RECIPE SUBMITTED BY
RiRi5150
United States