Creamy Sun Dried Tomato Chicken Pasta

This Creamy Sun-Dried Tomato Chicken Pasta will become your new favorite chicken recipe. It is dairy-free, gluten-free, you only need one pan, and it is easy to make.

Is there anything better than warm pasta on a cool winter evening? This Creamy Sun Dried Tomato Chicken Pasta is full of flavor and nutrients. All you need is one oven-safe skillet and 45 minutes and you will have a delicious meal.

Ingredients used to make creamy sun Dried tomato chicken pasta

Chicken Breast
Salt and Pepper
Olive Oil
Garlic
Chicken Broth
Coconut Cream
Sun-Dried Tomatoes
Grated Parmesan
Dried Thyme
Dried Oregano
Tapioca Flour
Fresh Basil
Pasta- I used Banza chickpea pasta to make this gluten-free

How to make this pasta recipe

Begin by cooking pasta according to the instructions on the box and preheating the oven to 375F.

Next, salt and pepper the chicken breast. Then heat an oven-safe skillet over medium heat and add olive oil and chicken breast. Cook each side for three minutes and then remove the chicken from the pan and set aside.

Next, in the same pan add minced garlic, chicken broth, coconut cream, drained sun-dried tomatoes, grated parmesan, dried thyme, dried oregano, and tapioca flour. Mix everything together and bring to a boil. Once boiled add cooked pasta and chicken breast. After that place the entire skillet in the oven. Bake for 25 minutes or until your chicken is fully cooked. Sprinkle with fresh parmesan and chiffonade basil. Enjoy!

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How to make Creamy Sun Dried Tomato Chicken Pasta

Ingredients

2 chicken breast about 1 lb
salt and pepper to taste
2 tbsp olive oil
¼ tsp garlic minced
1 cup chicken broth
½ cup coconut cream sub heavy cream or almond milk cream
⅓ cup sun-dried tomatoes drained
¼ cup grated parmesan
¼ tsp dried thyme
¼ tsp dried oregano
1 tbsp tapioca flour
¼ cup fresh basil chiffonade
1 box Pasta I used Banza chickpea pasta to make this gluten-free

Instructions

Begin by cooking pasta according to the instructions on the box and preheating the oven to 375F.
Next, salt and pepper the chicken breast.
Then heat an oven-safe skillet over medium heat and add olive oil and chicken breast.
Cook each side for three minutes and then remove the chicken from the pan and set aside.
Next, in the same pan add minced garlic, chicken broth, coconut cream, drained sun-dried tomatoes, grated parmesan, dried thyme, dried oregano, and tapioca flour. Mix everything together and bring to a boil.
Once boiled add cooked pasta and chicken breast.
After that place the entire skillet in the oven.
Bake for 25 minutes or until your chicken is fully cooked.
Sprinkle with fresh parmesan and chiffonade basil.
Enjoy!

Creamy Sun Dried Tomato Chicken Pasta