Creamy chicken and sundried tomato pasta

Creamy chicken sundried tomato pasta

If you need a quick and tasty dish on the table pretty darn quick, and have neither the energy or inclination to get your hands dirty, then this is the chap for you. Can you tell this was a ‘get home from a horrible day at work – need food in my belly NOW’ kind of dinner? Well, let me tell you, it filled my tummy nicely, ticked all of the taste boxes and instantly made me feel less like an office robot. This is the kind of dinner that happily wears the ‘comfort food’ label, and ain’t nothing wrong with that.


2 cloves garlic, minced
10 sundried tomatoes in oil, drained and roughly chopped
1 large chicken breast, cut into thin strips
1/2 tbsp smoked paprika
1/2 tbsp caster sugar
150ml single cream
1/2 cup mozzarella cheese, grated
200g dried pasta shapes
1/2 tbsp dried basil
50ml reserved cooked pasta water (or more)
1/2 small red chilli, seeds removed and finely chopped
Salt and freshly ground black pepper


Cook your pasta in a pot of boiling salted water according to pack instructions. While the pasta is cooking, heat 1tbsp of the olive oil from the jar of sundried tomatoes in a large frying pan, add the diced chicken and cook for 5-6 minutes until it starts to brown. Sprinkle over the smoked paprika, sugar, garlic, chilli and dried basil and stir well before cooking for another 3-4 minutes. Now add in the single cream and grated mozzarella cheese. Turn the heat down to low and simmer very gently for a couple more minutes before removing from the heat.

Once the pasta is cooked, drain it but reserve about 50ml of the starchy cooking water. Add both the drained pasta and reserved cooking water into the frying pan with the chicken and sauce mixture and toss well to combine everything. Plate up and tuck in.

Serves 2



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