1-1½poundsboneless-skinless chicken breast(2 large pieces) cut into 1-inch cubes
½cupdiced yellow onion
2tablespoonsdiced sun-dried tomatoes packed in olive oil
1cuphalf & half
1tablespoonfresh chopped basilplus additional for optional garnish
½poundbowtie pastaapproximately 3 cups
2cupsgrated parmesan cheeseplus additional for optional garnish
In a large, heavy-duty skillet, on medium-high heat, add the unsalted butter. Once the butter has melted, add the diced chicken breast pieces in an even layer, and allow the chicken to brown lightly on all sides and the chicken pieces are cooked through. This will take 6-8 minutes.
Once the chicken is cooked through, then add the diced yellow onion, diced sun-dried tomatoes, minced garlic, salt, and black pepper. Cook the vegetables for 2 minutes or until softened.
Add the chicken broth, half & half, chopped fresh basil, and bowtie pasta to the skillet. Stir to combine.
Bring the liquids to a boil, then reduce the heat to low and cover the skillet with a tight-fitting lid. Allow the pasta to simmer for 20 minutes. At the 10-minute mark, stir the pasta, replace the lid and finish cooking for the remaining 10 minutes.
Once the pasta has cooked through, turn off the heat. Stir in the heavy cream and grated parmesan cheese until fully incorporated.
Allow the pasta and sauce to cool for 5 minutes. This will give the sauce time to thicken slightly before serving. You can garnish the creamy bowtie pasta with a sprinkle of additional grated parmesan cheese and fresh chopped basil if desired before serving.
Yields: 4 (2-cup) servingsStorage:
To Store: Leftover bowtie pasta can be refrigerated, in an airtight container, for up to 2 days.
Any short pasta will work for this recipe. You will just need to keep to using ½ pound (8 ounces ~ approximately 3 cups).
I love the flavor that the sun-dried tomatoes add to this recipe. I will often substitute a brand of sun-dried tomatoes packed in herb-seasoned olive oil for added flavor. Both options are delicious.
If fresh basil is not available or in season, you can certainly substitute it with fresh parsley or even 1½ teaspoons of dried basil.