Creamy Chicken Pasta with sundried tomatoes
Servings 6 people
Ingredients
- 2 chicken breasts cut in ½ lengthwise
- nonstick cooking spray
- 2 & ½ tsp cajun seasoning blend, divided
- 1 small red onion, diced
- 1 Tbsp garlic, minced
- ½ cup julienne cut sun-dried tomatoes in italian seasoned oil, drained oil reserved
- 12 oz evaporated milk
- 1 tsp dried basil
- 2 cups shredded mozzarella cheese
- ⅓ cup freshly shredded parmesan cheese
- 1 tsp red pepper flakes
- salt and pepper to taste
- ¼-½ cup reserved pasta water for sauce
- 8 oz pasta noodles
- 1 Tbsp freshly chopped parsley
- chicken broth/white wine (as needed) to deglaze pan
- milk if needed
Instructions
- Cut chicken breast in half, lengthwise, then season generously with cajun seasoning blend. Spray a large skillet with nonstick cooking spray.
- Over medium high heat, cook chicken for 4-5 minutes on each side or until cooked through. Remove from skillet and set aside.
- Using the same skillet over medium heat, add the oil from the sun-dried tomatoes (only the oil) and diced onions. Cook until onions are tender (approximately 5 minutes).
- Add minced garlic, sun-dried tomatoes, and a splash of broth, stirring constantly for 4-5 minutes.
- Stir in the evaporated milk, dried basil, cajun seasoning, red pepper flakes and cut up chicken breast. Bring to a simmer. **If too thick, add small amounts of milk until desired consistency is achieved.
- Turn heat to low and add shredded cheeses. Once melted, remove skillet from heat.
- Toss sauce with cooked pasta. Slowly pour in HOT pasta water until desired sauce consistency.
- Right before serving, stir in freshly chopped parsley.