Creamy Chicken and Sun Dried Tomato Pasta

Creamy Chicken and Sun Dried Tomato Pasta


411 people made this

Time is taken in this dish to allow for simmering so that the cream sauce is rich and absorbs all the flavours of the chicken, bacon, cheese, onion and garlic.


Serves: 8 

  • Sauce
  • 2 cups (500ml) thickened cream
  • 1 chicken stock cube
  • 1 tablespoon parmesan Cheese
  • 1 tablespoon cornflour, mixed with equal parts water
  • 1 cup diced sun-dried tomatoes
  • Pasta
  • 250g bow tie pasta
  • 3/4 cup bacon
  • 65g butter
  • 1 cup diced red onion
  • 2 cloves garlic, diced
  • 1 cup diced spring onion
  • 500g grilled skinless, boneless chicken breast, diced
  • 1 cup (250ml) thickened cream
  • 2 tablespoons diced fresh parsley

Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

  1. Sauce: In a large saucepan over medium heat cook 2 cups cream until just bubbling. Watch carefully to ensure that it doesn't boil over.
  2. Stir in stock cube and parmesan cheese. Stir with a whisk until dissolved. Add cornflour mixture and simmer until sauce is thickened stirring constantly.
  3. Mix in the sun-dried tomatoes. Set aside or cover and refrigerate for later use.
  4. Pasta: Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  5. Place bacon in a large deep frypan. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  6. Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon then cook for 2 minutes.
  7. Stir in spring onions, chicken and 1 cup cream. Cook stirring until cream is heated through.
  8. Add the cream sauce and heat through. Toss with cooked pasta until evenly coated then sprinkle with diced parsley.

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