Ingredients
Equipment
Method
- Cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining. Set aside.
- While the pasta cooks, heat a large skillet over medium-high heat. Add the chopped sun-dried tomatoes and cook for 1-2 minutes until fragrant. Add the chicken pieces and Italian seasoning. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and chili flakes (if using) and cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Pour in the milk and bring to a gentle simmer. Add the cubed cream cheese and whisk until smooth and melted. Stir in the grated parmesan cheese until the sauce is creamy.
- Return the cooked chicken and sun-dried tomatoes to the skillet with the sauce. Stir to combine. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Add the drained pasta to the skillet and toss to coat evenly with the sauce. Cook for 1-2 minutes to allow the flavors to meld.
- Let the pasta rest for 10 minutes before serving. This allows the sauce to thicken slightly.
- Serve the pasta bowls topped with fresh chopped basil.
Notes
This recipe is a base that can be customized. Feel free to add your favorite vegetables or proteins. For a gluten-free option, use your preferred gluten-free pasta. For a diabetes-friendly approach, consider using whole wheat pasta or a legume-based pasta and be mindful of portion sizes.