Creamy Sun-Dried Tomato Pasta
Creamy Sun-Dried Tomato Pasta
Ingredients
For the Chicken
- 2 bone-in skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
For the Sauce and Pasta
- 1/2 yellow onion, chopped
- 3 garlic cloves, minced
- 6 ounces sun-dried tomatoes, with oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup heavy cream
- 8 ounces spaghetti
- 2 ounces Parmesan cheese, grated
- 4 fresh basil leaves, torn or chopped
- as needed salt, for pasta water
Instructions
- 1
Pat dry the bone-in skin-on chicken thighs. Season both sides of the chicken thighs generously with 1 teaspoon of salt and 1/2 teaspoon of pepper.
⏱️ 3 min
- 2
Heat 2 tablespoons of olive oil in a large pan or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken thighs skin-side down in the hot oil. Sear for 6-8 minutes, or until the skin is golden brown and crispy.
⏱️ 8 min
- 3
Flip the chicken thighs and continue to cook for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside on a cutting board to rest for 5 minutes. Once slightly cooled, shred or chop the chicken into bite-sized pieces.
⏱️ 15 min
- 4
In the same pan with the remaining oil and chicken drippings, add the 1/2 chopped yellow onion. Sauté over medium heat for 3-5 minutes, or until softened and translucent.
⏱️ 5 min
- 5
Add the 3 minced garlic cloves to the pan and cook for another minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 6
Stir in the 6 ounces of sun-dried tomatoes, including their oil, into the pan. Cook for 2-3 minutes, stirring occasionally, to allow their flavors to meld with the aromatics. Season the mixture with 1 teaspoon of salt and 1/2 teaspoon of pepper.
⏱️ 3 min
- 7
Pour in the 1/3 cup of heavy cream. Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring occasionally, allowing it to thicken slightly.
⏱️ 3 min
- 8
While the sauce is simmering, bring a large pot of heavily salted water to a rolling boil. Add the 8 ounces of spaghetti and cook according to package directions until al dente.
⏱️ 10 min
- 9
Before draining the spaghetti, reserve about 1/2 cup of the pasta water. Drain the spaghetti and add it directly into the pan with the creamy sun-dried tomato sauce. Toss to combine thoroughly.
⏱️ 2 min
- 10
If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 1 min
- 11
Stir in the shredded or chopped chicken. Add the 2 ounces of grated Parmesan cheese and mix until the cheese is melted and well combined with the pasta and sauce.
⏱️ 2 min
- 12
Tear or chop the 4-5 fresh basil leaves and sprinkle them over the pasta just before serving. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Sun-Dried Tomato Pasta
For the Chicken
- 2 bone-in skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
For the Sauce and Pasta
- 1/2 yellow onion, chopped
- 3 garlic cloves, minced
- 6 ounces sun-dried tomatoes, with oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup heavy cream
- 8 ounces spaghetti
- 2 ounces Parmesan cheese, grated
- 4 fresh basil leaves, torn or chopped
- as needed salt, for pasta water
Instructions
- 1
Pat dry the bone-in skin-on chicken thighs. Season both sides of the chicken thighs generously with 1 teaspoon of salt and 1/2 teaspoon of pepper.
⏱️ 3 min - 2
Heat 2 tablespoons of olive oil in a large pan or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken thighs skin-side down in the hot oil. Sear for 6-8 minutes, or until the skin is golden brown and crispy.
⏱️ 8 min - 3
Flip the chicken thighs and continue to cook for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside on a cutting board to rest for 5 minutes. Once slightly cooled, shred or chop the chicken into bite-sized pieces.
⏱️ 15 min - 4
In the same pan with the remaining oil and chicken drippings, add the 1/2 chopped yellow onion. Sauté over medium heat for 3-5 minutes, or until softened and translucent.
⏱️ 5 min - 5
Add the 3 minced garlic cloves to the pan and cook for another minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 6
Stir in the 6 ounces of sun-dried tomatoes, including their oil, into the pan. Cook for 2-3 minutes, stirring occasionally, to allow their flavors to meld with the aromatics. Season the mixture with 1 teaspoon of salt and 1/2 teaspoon of pepper.
⏱️ 3 min - 7
Pour in the 1/3 cup of heavy cream. Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring occasionally, allowing it to thicken slightly.
⏱️ 3 min - 8
While the sauce is simmering, bring a large pot of heavily salted water to a rolling boil. Add the 8 ounces of spaghetti and cook according to package directions until al dente.
⏱️ 10 min - 9
Before draining the spaghetti, reserve about 1/2 cup of the pasta water. Drain the spaghetti and add it directly into the pan with the creamy sun-dried tomato sauce. Toss to combine thoroughly.
⏱️ 2 min - 10
If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 1 min - 11
Stir in the shredded or chopped chicken. Add the 2 ounces of grated Parmesan cheese and mix until the cheese is melted and well combined with the pasta and sauce.
⏱️ 2 min - 12
Tear or chop the 4-5 fresh basil leaves and sprinkle them over the pasta just before serving. Serve immediately and enjoy!
⏱️ 2 min