This recipe for Creamy Pasta with Chicken and Sun-Dried Tomatoes is brought to you by Almond Breeze.
Lately in Austin we’ve been doing a lot of one thing well: eating. Incredible meals, inventive cocktails and a long list of restaurants to try. After a while, though, I always crave the comfort of my own kitchen — music on, a glass of wine nearby, and a big pot of pasta simmering on the stove to help me breathe again.
That’s exactly what this dish delivers: warm, comforting pasta coated in a silky, lighter-than-usual cream sauce, studded with tender chicken, sweet sun-dried tomatoes, and lots of fresh basil. With a few small swaps this recipe keeps all the flavor of a classic creamy pasta while trimming the heaviness usually associated with alfredo-style sauces.
Homemade food has a way of feeling extra satisfying, and this recipe is a perfect example. It’s creamy and comforting, but notably lighter than traditional cream-heavy pasta dishes.
I like to use whole wheat pasta for texture and flavor — farfalle (bow-tie) is a favorite — but any pasta will work.
For the sauce, I sauté plenty of garlic and skip heavy cream. Instead I use unsweetened almond milk as the creamy base. A simple roux of butter (or olive oil) and flour gives the sauce body, and freshly grated Parmesan melts in for richness. The addition of sun-dried tomatoes and generous basil transforms the sauce from good to truly memorable.
I toss the sauce with cooked pasta and bite-sized pieces of chicken for a complete meal. Vegetarians can swap the chicken for mushrooms or extra vegetables, or serve the pasta on its own — it stands well by itself as a satisfying, creamy dish.
This recipe comes together in about 30 minutes if the chicken is already cooked, or if you sauté the chicken while the sauce and pasta water are heating. That makes it an excellent quick weeknight supper or a cozy meal for a relaxed weekend evening.
Enjoy — I hope it becomes one of your go-to comfort recipes.
Creamy Pasta with Chicken and Sun-Dried Tomatoes
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Ingredients
Pasta Ingredients:
- 12 ounces whole wheat pasta (farfalle or your choice)
- 2 cooked chicken breasts, cut into bite-sized pieces
- 1 (6-ounce) jar sun-dried tomatoes, drained and chopped
- 1/3 cup fresh basil, chopped or julienned, loosely packed
- creamy garlic sauce (recipe below)
- optional toppings: crushed red pepper flakes, extra Parmesan, toasted pine nuts
Creamy Sauce Ingredients:
- 1 tablespoon butter or olive oil
- 5 cloves garlic, pressed or minced
- 3 tablespoons all-purpose flour
- 2 cups unsweetened almond milk
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
To Make The Pasta:
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Cook pasta in a large pot of generously salted water according to package directions. Drain and set aside.
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While the pasta water heats, make the sauce (see below). Toss the cooked pasta with the sauce, chicken, sun-dried tomatoes and half the basil until combined. Serve immediately, garnished with the remaining basil and any optional toppings.
To Make The Sauce:
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Heat butter or olive oil in a large sauté pan over medium-high heat. Add garlic and cook 1–2 minutes until fragrant. Stir in the flour and cook about 1 minute, stirring.
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Gradually whisk in the almond milk until smooth. Bring the mixture to a simmer and cook until it thickens. Stir in the Parmesan, salt and pepper until the cheese melts. Reduce heat to low and keep warm until the pasta is ready to be combined with the sauce.
Additional Info
Did you make this?Let me know how it turned out in the comments below!This is a sponsored post in partnership with Almond Breeze. I’m excited to share a lighter favorite recipe in collaboration with them; all opinions are my own. Thank you for supporting the brands that help make this site possible.
