Creamy Sun-Dried Tomato Garlic Butter Chicken Spaghetti

There's something incredibly comforting about a warm bowl of pasta, especially when it's tossed in a rich and creamy sauce. This recipe brings back fond memories and fills your kitchen with mouthwatering aromas. Plus, it’s quick and easy enough to whip up on a busy weeknight or when you want to impress guests without spending hours in the kitchen.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

For the Chicken Spaghetti

8 oz spaghetti the perfect base for this creamy dish.
2 tbsp olive oil for sautéing the chicken to golden perfection.
3 cloves garlic minced
1/2 cup sun-dried tomatoes chopped, adding a burst of flavor and color.
1 cup heavy cream for that luscious creamy sauce.
1/2 cup Parmesan cheese grated, the secret to a rich and cheesy sauce.
1 tsp Italian seasoning a delightful mix of herbs.
2 tbsp fresh parsley chopped, for garnish.

Equipment

Large Skillet
Large Pot

Method

Step 1: Start by cooking the spaghetti according to the package instructions. Drain it and set aside. You want it al dente for the best texture.
Step 2: In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side or until they are fully cooked. Once done, remove from the skillet and slice them.
Step 3: In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
Step 4: Pour in the heavy cream and bring it to a simmer. Stir in the grated Parmesan cheese and Italian seasoning. Cook for an additional 2-3 minutes until the sauce thickens slightly.
Step 5: Add the cooked spaghetti and sliced chicken to the skillet. Toss everything together to coat in that creamy sauce.
Step 6: Serve immediately, garnished with fresh parsley for that perfect finishing touch. Enjoy your meal!

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet, adding a splash of milk or cream to bring back that creamy texture.