Creamy Sun Dried Tomato Chicken Pasta With Bacon
Hey there! If you’re looking for a weeknight sun dried tomato chicken recipe you are in the right spot.
This creamy dish is comfort food at it’s finest.
It features a full bodied parmesan cream sauce with tangy sun dried tomatoes, fresh basil, and a crispy prosciutto topping.
The best part is this dish whips up in just minutes.
A quick sear on the chicken with some time soaking in the sauce and you’re beginning to end in under 35 minutes!
I know you’re busy, so I’ll save you any more commentary and hit you with the recipe directly below.
But as always, to make sure yours turns out to perfection take a peek at the recipe details further down.
Let’s get to it!
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- 3 Tbs Light Olive Oil
- 3-4 Boneless Skinless Chicken Breasts, Fileted in Half
- 3 oz Package Prosciutto
- 2 cloves Minced Garlic
- 3 Tbs All Purpose Flour
- 2.5 Cups Chicken Stock
- 1 Cup Heavy Cream
- 1/2 Cup Sun Dried Tomato
- 1 tsp Dried Basil
- 1/2 tsp Onion Salt
- 1/2 tsp Garlic Salt
- 1 tsp Black Pepper
- 2 Tbs Chopped Fresh Basil
- 1 Pkg Dried Spaghetti Noodles
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In a large electric skillet or frying pan, heat 3 tbs oil to high heat.
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Filet chicken breasts in half to reduce thickness, trim excess fat and season liberally with salt, pepper, and a sprinkle of dried basil
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Sear breasts for 2-3 min/side until golden brown. Transfer to a plate to rest.
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Sear prosciutto for 1-2 minutes until lightly crispy, transfer to plate to rest
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Sear minced garlic in remaining oil until golden 1-2 minutes.
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Promptly sprinkle in flour and whisk into remaining oil until a paste forms. Reduce heat to med/low and whisk in chicken stock.
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Slowly bring sauce to a simmer and whisk in cream, tomatoes, parmesan, salts, pepper, and dried basil until smooth.
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Return chicken to the pan and cover in sauce. Turn heat to low and cover for 10-15 minutes until chicken in cooked through.
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Cook spaghetti pasta in a large stock pot with heavily salted water per package directions
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Transfer chicken to a serving dish, and top with crumbled prosciutto bacon and fresh basil. Serve chicken on top of freshly cooked pasta.
Creamy Sun Dried Tomato Chicken Pasta With Bacon – Recipe Run Down
This recipe must begin with properly prepped boneless skinless chicken breasts!
The packages of BSCB that are sold at most grocery stores are way too thick.
I like to save money, so I but the value sized package and then just filet them in half.
The thinner breast allows for faster cooking time, juicier meat and more flavor.
If you don’t mind paying a little extra, you can purchase the all ready thin sliced chicken breasts which are perfect for this recipe!
After your chicken is prepped and well seasoned (salt/pepper/dried basil) it’s time to sear it in a hot pan or skillet.
Make sure you’ve allowed 3-4 minutes for your oil to heat.
You want it scorching hot so you get a great caramel color that acts as a crust to seal in the flavor.
After your chicken has been well seared, transfer it to a plate to rest.
Don’t worry if it’s not cooked all the way through, it will finish cooking in the cream sauce later.
Follow this process with your prosciutto bacon.
This usually comes packaged in thin sheets. I like to those lay flat in the pan to sear for a quick minute on each side.
But be careful, they crisp up in a hurry!
Transfer those to a safe place to rest as well, as they will be crumbled and become your crunchy bacon topping later.
After you’ve seared your meats, you’ll drop your minced garlic into the pan for a quick sautee.
Whisk this around while also gathering all of the yummy brown bits off the bottom of the pan that will flavor your cream sauce.
Next you’ll whisk in a few tablespoons of flour to the remaining oil.
This mixture will begin to look like a thin white paste.
If it look like most of the oil was soaked up in the cooking process, add a tablespoon before mixing in the flour.
Keep your chicken stock close by, as you’ll immediately follow by deglazing the pan and whisking in the chicken stock to dissolve your garlic flour paste.
Work to bring the brown bits up off the bottom of the pan while the sauce begins to simmer.
You’ll notice your sauce begin to slightly thicken, and at this point you’ll want to cut the heat to low.
It will be slightly runnier than you’ll want to eat at this point, because it will further reduce as your chicken simmers later.
Add in the heavy cream and whisk well.
With heat on low, whisk in remaining cream sauce ingredients (parmesan, sun dried tomatoes, and spices).
The sauce will really thicken at this point as the finely shredded parmesan begins to melt.
Don’t worry if there are a few stings of cheese here and there.
When sauce is well incorporated, you’ll return your chicken to the pan and drench in cream sauce.
I like to cover and let the chicken simmer on low for 10-15 minutes to ensure the chicken is cooked through.
Feel free to whisk in additional water or stock if sauce becomes too thick during this process.
While your sauce is thickening, cook pasta according to package directions.
It’s important not to over cook pasta, so set a timer!
Simple well cooked noodles are the perfect bed to soak up this rich cream sauce.
When the chicken has finished cooking, you’ll want to garnish it with freshly chopped basil, and crumbled prosciutto bacon.
This flavor and texture combination is beyond delicious, so don’t skip this step! 😉
Lastly, you’ll serve this delicious and tender chicken on top of a bed of pasta (along with a couple spoonfuls of cream sauce of course). 😉
Weeknights have never been more delicious!
Cheers to that.
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