Creamy Chicken Basil and Sun Dried Tomato Pasta Bake

Indulge in the ultimate comfort food with this Creamy Chicken Basil and Sun-Dried Tomato Pasta Bake, a rich and flavorful one-dish meal perfect for weeknight dinners or special occasions. Tender, golden-browned chicken breast, aromatic garlic, and sweet-tangy sun-dried tomatoes come together in a luscious Parmesan cream sauce, infused with the freshness of chopped basil. Tossed with perfectly cooked penne pasta and crowned with a gooey layer of melted mozzarella, this oven-baked dish boasts irresistibly cheesy and golden edges. Ready in just under an hour and serving up to six, this hearty pasta bake is a crowd-pleaser that’s as easy to prepare as it is delicious. Perfect for those seeking an Italian-inspired meal full of comforting flavors and creamy, cheesy goodness!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 4 pieces Garlic cloves, minced
• 0.5 cup Sun-dried tomatoes, chopped
• 0.25 cup Fresh basil leaves, chopped
• 1 cup Heavy cream
• 0.5 cup Chicken broth
• 1 cup Parmesan cheese, grated
• 12 ounces Penne pasta, uncooked
• 1.5 cups Mozzarella cheese, shredded
• 0.5 teaspoon Paprika

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.

Step 2

Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side, until golden brown and cooked through. Remove from the skillet and let rest for 5 minutes. Cut into bite-sized pieces.

Step 4

In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon olive oil. Sauté the minced garlic for 1 minute until fragrant.

Step 5

Add the chopped sun-dried tomatoes and fresh basil to the skillet. Stir for 1-2 minutes.

Step 6

Pour the heavy cream and chicken broth into the skillet. Bring the mixture to a gentle simmer and stir in 3/4 cup of the grated Parmesan cheese. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and paprika. Simmer for 3 minutes until the sauce thickens slightly.

Step 7

Cook the penne pasta in a large pot of salted boiling water for 2 minutes less than the package instructions (it will finish cooking in the oven). Drain and place in a large mixing bowl.

Step 8

Add the cooked chicken pieces and the creamy sun-dried tomato sauce to the bowl with the pasta. Toss until well combined.

Step 9

Transfer the pasta mixture to the prepared baking dish. Top evenly with the shredded mozzarella cheese and the remaining 1/4 cup of Parmesan cheese.

Step 10

Bake in the preheated oven for 20-25 minutes or until bubbly and golden on top.

Step 11

Remove the pasta bake from the oven and let it rest for 5 minutes before serving. Garnish with additional chopped basil if desired.

Nutrition Facts

Serving size	(1459.7g)

Amount per serving	% Daily Value*
Calories	3859.1

Total Fat 186.9g	0%
Saturated Fat 94.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 747.8mg	0%
Sodium 5910.5mg	0%
Total Carbohydrate 297.0g	0%
Dietary Fiber 18.2g	0%
Total Sugars 32.6g
Protein 229.9g	0%

Vitamin D 3.5IU	0%
Calcium 2350.5mg	0%
Iron 16.2mg	0%
Potassium 3931.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.4%

Protein: 24.3%

Carbs: 31.3%