For a richer flavor, use sun-dried tomatoes packed in oil and reserve a tablespoon of the oil to add to the sauce. If you don't have fresh basil, 1 teaspoon of dried basil can be substituted. Feel free to add other vegetables to this dish, such as spinach, mushrooms, or zucchini. To make this dish vegan, substitute the chicken with chickpeas or white beans and use a plant-based Parmesan cheese alternative.
Creamy Chicken and Sundried Tomato Pasta
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PREP TIME5 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING2 People
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VIEWS9
Indulge in a symphony of flavors with this creamy pasta, where succulent chicken meets the vibrant tang of sun-dried tomatoes, all embraced by a luscious, dairy-free sauce. A comforting yet sophisticated dish perfect for a weeknight indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate115 g
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Cholesterol139 mg
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Fiber18 g
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Protein70 g
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Saturated Fat10 g
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Sodium1400 mg
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Sugar33 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (approximately 9-12 minutes). Reserve 1 cup of pasta water before draining.
02
StepWhile the pasta cooks, prepare the sauce. Heat olive oil (or butter) in a large skillet over medium heat. Add garlic and sauté until fragrant (1-2 minutes).
03
StepStir in flour and cook for 1 minute, stirring constantly, to create a roux.
04
StepGradually whisk in almond milk until smooth. Bring to a simmer, stirring occasionally, until the sauce thickens slightly (about 5-7 minutes).
05
StepStir in Parmesan cheese, salt, and pepper. Continue cooking until the cheese is melted and the sauce is smooth (about 1-2 minutes). If the sauce is too thick, add a splash of the reserved pasta water.
06
StepAdd the cooked chicken, sun-dried tomatoes (and a tablespoon of the reserved oil, if desired), and half of the fresh basil to the sauce. Toss to combine.
07
StepAdd the drained pasta to the skillet and toss until evenly coated with the sauce. Add more pasta water if needed.
08
StepServe immediately, garnished with remaining fresh basil, extra Parmesan cheese, toasted pine nuts, and red pepper flakes (if desired).
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Sabrina Altenwerth
Jun 26, 2025I was skeptical about using almond milk, but it turned out great! My family loved it.
Cheyenne Tremblay
Jun 17, 2025Easy to follow and delicious. I added some spinach for extra nutrients.
Wallace Durgan
Jun 13, 2025This recipe is amazing! The almond milk makes the sauce so creamy, and the sun-dried tomatoes add a burst of flavor.