There’s something about creamy pasta dishes that just brings back the warmth of family dinners and cozy nights in. This Chicken Spaghetti with Sun-Dried Tomato Cream Sauce is not just a meal; it’s a hug on a plate. What’s even better? It’s quick and easy to whip up, making it a perfect weeknight dinner or a memorable dish for friends and family gatherings.
Why You’ll Love Chicken Spaghetti with Sun-Dried Tomato Cream Sauce
- Fast: You can have the main components prepped and in the oven in about 20 minutes.
- Easy: It’s a simple “brown and bake” method that even beginner cooks can master.
- Giftable: This is a sturdy dish that travels well, making it perfect for potlucks or as a “get well soon” meal.
- Crowd-pleasing: Even people who think they don’t like tomatoes usually fall in love with this creamy, cheesy version!
Ingredients
- 8 oz spaghetti – the perfect base for this creamy sauce.
- 2 tablespoons olive oil – for cooking the chicken and adding flavor.
- 1 lb chicken breast, diced – lean protein that makes the dish hearty.
- 3 cloves garlic, minced – because who can resist the aroma of garlic?
- 1 cup sun-dried tomatoes, chopped – they add a wonderful tangy sweetness.
- 1 cup heavy cream – for that luscious, creamy texture.
- 1 cup chicken broth – to enhance the flavor of the sauce.
- 1 teaspoon dried basil – a classic herb for Italian dishes.
- 1 teaspoon dried oregano – complements the basil beautifully.
- Salt and pepper to taste – essential for bringing out all the flavors.
- Grated Parmesan cheese (for serving) – because cheese makes everything better!
- Fresh basil leaves (for garnish) – for a pop of color and freshness.
How to Make Chicken Spaghetti with Sun-Dried Tomato Cream Sauce
Ready to dive into this delicious dish? Let’s get cooking!
- Cook the spaghetti according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1 minute, until fragrant.
- Stir in the chopped sun-dried tomatoes, heavy cream, chicken broth, dried basil, and dried oregano. Bring to a simmer and cook for 5-10 minutes, allowing the sauce to thicken slightly.
- Season with salt and pepper to taste.
- Add the cooked spaghetti to the skillet, tossing to coat the pasta in the sauce.
- Serve hot, topped with grated Parmesan cheese and fresh basil leaves for garnish.
Substitutions & Additions
If you’re looking to mix things up a bit, here are some fun ideas:
- Swap the chicken for shrimp or even a plant-based protein for a different twist.
- Add some spinach or kale for a nutritious boost.
- For a little kick, throw in some red pepper flakes.
- Replace the heavy cream with half-and-half for a lighter version.
Tips for Success
- Don’t overcook the chicken; it should be juicy and tender.
- Make sure to taste and adjust seasoning before serving.
- If you want to make this dish ahead of time, prepare the sauce and pasta separately, then combine when ready to serve.
How to Store Chicken Spaghetti with Sun-Dried Tomato Cream Sauce
Leftovers? No problem! This dish stores well. Place it in an airtight container and refrigerate for up to 3 days. You can reheat it on the stove over low heat, adding a splash of chicken broth to loosen the sauce if needed. It also freezes well; just make sure to store it in a freezer-safe container for up to 2 months.
FAQs
- Can I use fresh tomatoes instead of sun-dried? Yes, but you’ll need to cook them down a bit longer to get that rich flavor.
- Is this recipe gluten-free? You can easily make it gluten-free by using gluten-free pasta.
- Can I make this dish vegetarian? Absolutely! Just skip the chicken and add more veggies or a plant-based protein.
This Chicken Spaghetti with Sun-Dried Tomato Cream Sauce is sure to become a favorite in your home, just like it has in mine. For more delicious recipes, check out the Grilled Chicken Creamy Pasta Bowl or Easy Pineapple Rum Cocktail for treats you will love!
Don’t forget to follow our Pinterest for more amazing recipes and inspiration!
Chicken Spaghetti with Sun-Dried Tomato Cream Sauce
This Chicken Spaghetti with Sun-Dried Tomato Cream Sauce is not just a meal; it's a hug on a plate. Quick and easy to whip up, it's perfect for weeknight dinners or gatherings.
Equipment
- Large skillet
- Pot
Ingredients
For the Chicken Spaghetti
- 8 oz spaghetti the perfect base for this creamy sauce.
- 2 tbsp olive oil for cooking the chicken and adding flavor.
- 1 lb chicken breast diced
- 3 cloves garlic minced
- 1 cup sun-dried tomatoes chopped
- 1 cup heavy cream for that luscious, creamy texture.
- 1 cup chicken broth to enhance the flavor of the sauce.
- 1 tsp dried basil a classic herb for Italian dishes.
- 1 tsp dried oregano complements the basil beautifully.
- Salt and pepper to taste
- Grated Parmesan cheese (for serving)
- Fresh basil leaves (for garnish)
Instructions
- Step 1: Cook the spaghetti according to package instructions. Drain and set aside.
- Step 2: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Step 3: Add the minced garlic and cook for an additional 1 minute, until fragrant.
- Step 4: Stir in the chopped sun-dried tomatoes, heavy cream, chicken broth, dried basil, and dried oregano. Bring to a simmer and cook for 5-10 minutes, allowing the sauce to thicken slightly.
- Step 5: Season with salt and pepper to taste.
- Step 6: Add the cooked spaghetti to the skillet, tossing to coat the pasta in the sauce.
- Step 7: Serve hot, topped with grated Parmesan cheese and fresh basil leaves for garnish.
Notes
Make it lighter by swapping heavy cream with half-and-half. Store leftovers in the fridge up to 3 days.
