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Chicken mushroom pasta with sun-dried tomatoes in a creamy garlic and basil sauce

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Pasta with sun-dried tomatoes, garlic, mushrooms and tender, juicy, moist chicken, in a creamy flavorful pasta sauce – there are few pasta dishes that combine so many wonderful flavors together so well. You will love this recipe even more after you make it for the first time because you will see how easy it is and that it takes just a few ingredients and a few simple steps.

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I’ve made this pasta sauce many times and it’s very popular with anybody who tries it. It’s a reliable, fool-proof, delicious pasta sauce recipe.

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The chicken is soft, tender and very flavorful – you can cook it on the stove top (as described in the recipe below), or you can make your favorite grilled chicken and just use the pasta portion of this recipe as a side dish for your grilled chicken.

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It’s a satisfying and filling meal, with both carbs and protein, and it looks great on a plate – perfect for weeknight dinners or for when you have company over.

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My husband does not think a dinner is a dinner if it doesn’t include some serious protein, such as chicken, along with some carbs, of course. So, this dinner is perfect for somebody like him! Chicken (protein) + creamy pasta (carbs).

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This recipe uses 1/2 pound of pasta and 4 chicken breasts – enough to make 4 servings. Feel free to double it if serving more people or if planning for leftovers.

Great served with garlic bread . A glass of white wine will make this meal only better and more sophisticated (in a good, non-pretentious way).

Chicken mushroom pasta with sun-dried tomatoes in a creamy garlic and basil sauce

Total Time: 60 minutes

Yield: 4 servings

Chicken mushroom pasta with sun-dried tomatoes in a creamy garlic and basil sauce

Ingredients

    Pasta sauce ingredients:
  • 2 tablespoons olive oil
  • 8 oz mushrooms, sliced
  • 3 garlic cloves, minced
  • 3.5 oz sun-dried tomatoes, diced
  • 2 cubes chicken bullion (use Vegetarian "Chicken" Bouillon for vegetarian version)
  • 2 cups boiling water
  • 1/2 cup half and half (may need to add another 1/2 cup)
  • 1/2 cup heavy cream
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon dried basil (or up to 2 tablespoons minced fresh basil)
  • 1/2 pound fettuccine pasta
  • Chicken ingredients:
  • 4 chicken breasts, boneless and skinless
  • salt and pepper
  • Cajun spice, just a pinch, OPTIONAL
  • 2-3 tablespoons olive oil
  • To serve:
  • Parmesan cheese, finely grated

Instructions

    To prepare pasta sauce:
  1. Heat olive oil on medium-high heat, add sliced mushrooms and garlic - and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
  2. Dissolve 2 cubes of chicken bullion in 2 cups of boiling water. Carefully add the broth to the skillet - continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
  3. If your sauce is too thick at this point - add another 1/2 cup half and half. If your sauce looks thin to you - do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) - and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.
  4. Cook fettuccine al dente according to the package instruction. Drain and rinse in cold water (this will stop the cooking). Add the fettuccine into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes (or more - to achieve the desired thickness) stirring constantly to coat well.
  5. Note: do not add salt to the creamy sauce because it should already be salty enough from the dissolved chicken cubes. Only in the very end when the sauce is done, you may add some salt if needed.
  6. To make chicken:
  7. Pound the chicken breasts to an even thickness. if you don't have the right equipment to pound a chicken, wrap the chicken breast in plastic, and use a heavy pan to pound it until you reach the desired thickness. Don't overdo it. While this step is desirable to achieve even cooking, you can also skip it. 🙂
  8. Season both sides of chicken breasts with salt and pepper. You can also add a touch of Cajun spice on both sides, if desired.
  9. Heat the large pan over medium-high heat. When the pan is hot, add olive oil and swirl it around the pan. Immediately, add the chicken breasts and cook them for 2 minutes on one side. Flip each chicken breast over to the other side, cover, and cook for 2 more minutes on the other side. Flip them over again to the other side, turn off the heat, cover the pan with the lid and let the chicken breasts sit covered for about 10-15 minutes (depending on the thickness of chicken breasts). If your chicken breasts are very thick, you might even need 20 minutes. After 10-15 minutes are over, make a thin incision in the center of one of the chicken breasts to check for doneness and to make sure there is no pink in the middle.
  10. To serve:
  11. Place 1/4th of pasta from the pan on each of 4 dinner plates. Top the pasta with grated Parmesan cheese. Then, top each pasta with a chicken breast. I love to serve pasta with salt and pepper mills, so that people can add freshly ground pepper or more salt to their dish
http://juliasalbum.com/2014/03/pasta-with-chicken-mushrooms-sun-dried-tomatoes-in-a-creamy-garlic-and-basil-sauce/

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{ 26 comments… add one }
  • Monique March 27, 2014, 10:33 pm

    Oh Julia..this weekend for sure!

  • Angie (@angiesrecipess) March 28, 2014, 5:16 am

    This looks mouthwatering with the creamy basil sauce, Julia.

  • Holly | Beyond Kimchee March 28, 2014, 6:56 am

    It truly is satisfying pasta. I love the combination of sun dried tomatoes and mushrooms.

  • De March 28, 2014, 10:58 am

    Sun dried tomatoes are the perfect way to enjoy a touch of summer! Such a fab recipe, my family will enjoy this for dinner!

  • [email protected] March 28, 2014, 12:06 pm

    Sounds and looks just fabulous! Love all the flavors! 🙂 ela

  • Jill @ Vintage Kitchen March 28, 2014, 3:46 pm

    Hi Julia, This is seriously yummy food! I love mushrooms and cream with pasta! Thinking this will be our Sunday supper. Thanks for sharing and popping over to my new blog. You’re always such a sweetie!

  • Stacy | Wicked Good Kitchen March 29, 2014, 1:37 am

    Julia, I am with your hubby…bring on that protein with dinner! 😉 Seriously, this is the perfect meal for company served with a nice bottle of wine. Just so welcoming in a non-pretentious way, just the way Julia Child would serve it. Gorgeous photography as always, my friend. I always leave your blog hungry and drooling! Have a wonderful weekend and don’t work too hard with all that packing!

  • Lindsey @ American Heritage Cooking March 29, 2014, 12:25 pm

    I LOVE sun-dried tomatoes…and I will eat them on almost anything! Can’t wait to try this recipe out! I think even my non-sun-dried tomato loving husband will like it. On a side note, our husbands share that obnoxious trait of thinking dinner isn’t complete with out some serious meaty protein. Sigh. Men.

  • Monique March 30, 2014, 9:18 am

    Made this last night..we both loved it! Thanks Julia..
    In reading your recipe ..I have to commend you..you are so precise..

  • Monica March 30, 2014, 12:18 pm

    Oh boy, oh boy, Julia – does that look good! : ) I bet everyone loves it. I would want a double portion of that pasta!

  • Consuelo @ Honey & Figs April 1, 2014, 11:59 am

    I need this for dinner today! It looks soooo delicious!

  • [email protected] Riffs April 2, 2014, 4:33 pm

    Who doesn’t like pasta? And chicken? What a great combo of flavors. Love the creamy garlic sauce — I’m such a sucker for garlic! I think you made this dish just for me. 😉 Thanks so much.

  • Beth April 3, 2014, 12:55 pm

    This dish uses all my favourite flavours! Wonderful.

  • [email protected] April 4, 2014, 9:59 pm

    I’m in love 🙂
    The pasta with the mushrooms and sun-dried tomatoes looks so good. I’d eat this for dinner any or every night of the week!

  • Kumar's Kitchen April 6, 2014, 7:10 am

    oh the name of the post itself got us hooked….whats not to love in this treat,thanks for the inspiration 🙂

  • whatjessicabakednext April 9, 2014, 10:32 am

    This looks delicious- love the flavours in the dish!

  • Juliana April 11, 2014, 2:50 pm

    Such a beautiful pasta dish Julia…I love the creamy sauce and yes, the chicken is just perfect with the pasta.
    Have a wonderful weekend 😀

  • Beck April 13, 2014, 6:51 am

    Found this recipe via Pinterest, just made it for dinner with friends.
    It was delicious!!!!! So yummy 🙂 I also added chorizo.
    Thanks for sharing, I’m off to search through your archives to find more inspiration!!!

  • Sarah & Arkadi April 18, 2014, 12:21 am

    i am totally craving pasta now!!! 🙂

  • Daniela April 19, 2014, 4:33 pm

    I’m so preparing this!
    It looks creamy and delicious and easy to prepare too- great recipe ,thanks for sharing Julia.

  • Yelena April 21, 2014, 5:40 pm

    Julia, OMG, that dish looks absolutely stunning. Pasta and mushrooms my favorite combination-))

    Hugs,

    Yelena

  • Susan April 26, 2014, 1:54 pm

    Had to come and visit after Monique mentioned this recipe on La Table de Nana 🙂 It does sound wonderful!

  • Jim March 10, 2015, 7:22 am

    Who can help me, what is [email protected] in this recipe thanks.

  • Allison April 30, 2017, 7:46 pm

    I made this this afternoon, after pinning and then craving it for a few weeks. I thought it was really great! It was surprising how flavorful the sauce was, considering the simple ingredients. I agree that this is a “go-to” pasta sauce, delicious and seems hard to mess up. I would serve this for company. It was easy, too, though I did end up simmering things a bit longer to reduce the liquid, as I hate a thin pasta sauce, and it didn’t end up too thick. I made it without chicken, and used red pepper flakes and parsley; didn’t have any basil. Next time I’ll throw in a couple handfuls of baby spinach at the end for color and more vegetables. Thank you for the recipe!

    • Julia May 5, 2017, 5:40 pm

      You’re very welcome! I am glad you enjoyed the recipe! Baby spinach is great in this kind of sauce with pasta.

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