Sun-dried Tomato And Chicken Fettuccine Pasta Recipe
Creamy fettuccine pasta tossed with tender chicken and flavorful sun-dried tomatoes, creating a deliciously rich and savory dish perfect for any pasta lover.
Ingredients
- 1 pound boneless, skinless chicken breast, diced into 1/2 inch cubes
- Salt and pepper
- 2 tablespoons olive oil
- ½ cup sun-dried tomatoes in oil, drained and minced
- 4 cloves garlic, minced
- 2 cups chicken stock
- 1 cup whole milk
- 8 ounces dried fettuccine pasta, broken in half
- 2 cups packed baby spinach leaves
- ¼ cup grated Parmesan cheese
Instructions
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Step 1: Season the Chicken
Start by generously sprinkling kosher salt and freshly cracked black pepper over the diced chicken breast pieces. This simple step will enhance the flavor of your chicken, making every bite delightful. -
Step 2: Heat the Skillet
In a spacious, high-sided 12-inch skillet, warm up the olive oil over medium-high heat. If you're using sun-dried tomatoes packed in oil, feel free to substitute some of the olive oil with that flavorful oil from the jar—it's an easy way to add extra depth to your dish. -
Step 3: Cook the Chicken
Once your oil is shimmering with heat, introduce the seasoned chicken into the skillet. Cook these pieces until they're beautifully golden on the outside and nearly cooked through. Transfer the chicken to a nearby plate, keeping it close for its grand return later. -
Step 4: Sauté the Aromatics
Lower the heat to medium and toss the minced sun-dried tomatoes and garlic into the skillet. Allow these to mingle and become fragrant, which should only take about 30 seconds. The aroma will start filling your kitchen, hinting at the deliciousness to come. -
Step 5: Add Liquids and Bring to a Boil
Pour in the chicken stock and whole milk, stirring everything together to create a harmonious blend. Bring this mixture up to a boil, preparing it to welcome the pasta. -
Step 6: Cook the Pasta
Break the fettuccine in half and introduce it to the skillet, ensuring each strand is coated and submerged in the liquid. Allow it to simmer gently for about 10-15 minutes. If the liquid reduces too quickly and the pasta isn't cooked yet, add a little more milk or chicken stock to the mix. -
Step 7: Adjust the Sauce
Keep an eye on your pasta; once it's cooked, you should have a lovely, creamy sauce clinging to every piece. If you find the sauce too thick, a splash of milk will loosen it up. Conversely, if it's too thin, let it simmer a bit longer to thicken. -
Step 8: Add Final Ingredients
Reintroduce the chicken to the skillet, letting it soak up the creamy goodness. Stir in the tender baby spinach, which will wilt down quickly, and sprinkle the Parmesan cheese on top. Give everything a good stir to ensure all ingredients are evenly distributed and incorporated. -
Step 9: Serve and Enjoy
Dish up this heartwarming fettuccine while it's still warm, perhaps with a side of crusty bread and a fresh salad. This dish is sure to make any dinner feel special, leaving everyone satisfied and content.
Notes
Oh, the classic sun-dried tomato chicken pasta! While it's a straightforward dish, a few bumps in the road can happen.
Firstly, let's talk about the pasta. It's easy to forget, but always ensure the pasta is fully submerged in the liquid. If it's sticking out, you'll end up with unevenly cooked noodles. A little extra stock or milk can save the day!
Next, that creamy sauce. Don't panic if it looks too thick or thin; these things are easily remedied. If thick, a splash of milk will do wonders. Too thin? Just let it simmer a bit longer to thicken up.
And lastly, the chicken. Avoid the dreaded dry chicken by removing it when it's nearly cooked through, so it retains its juiciness when added back later.
Happy cooking!