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WITH CREAMY SUN-DRIED TOMATO SAUCE 📋 Recipe

WITH CREAMY SUN-DRIED TOMATO SAUCE 📋 Recipe
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★★★★★

5 from 21 reviews

A rich and flavorful Garlic Butter Chicken Rotini served with a creamy sun-dried tomato sauce, loaded with melted mozzarella, Parmesan, and provolone cheeses. This hearty pasta dish combines tender Cajun-spiced chicken strips with a luscious garlic-infused cream sauce, perfect for a comforting weeknight meal.

Ingredients

Scale

For the Chicken:

  • 2 lb chicken breast, sliced into strips
  • 4 tbsp butter
  • 4 garlic cloves, minced
  • 2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 tsp red pepper flakes
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

For the Rotini:

  • 1 lb rotini pasta
  • 3 tbsp butter
  • 4 garlic cloves, minced
  • ½ cup sun-dried tomatoes, chopped
  • 1½ cups heavy cream
  • 1 cup shredded mozzarella cheese
  • ¾ cup grated Parmesan cheese
  • 4 oz provolone cheese, shredded
  • Salt and black pepper, to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini and cook according to package instructions until tender with a slight bite. Drain and set aside.
  2. Season the Chicken: Place the chicken strips in a bowl and season with Cajun seasoning, smoked paprika, red pepper flakes, salt, and black pepper. Toss well to coat evenly.
  3. Cook the Chicken: Heat a large skillet over medium-high heat and melt the butter. Add the minced garlic and cook briefly until fragrant.
  4. Sear the Chicken Strips: Add the seasoned chicken to the skillet and cook for about 4–5 minutes per side until golden brown and fully cooked. Spoon the garlic butter over the chicken while cooking. Transfer to a plate and keep warm.
  5. Prepare the Sauce Base: In another large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until aromatic.
  6. Add the Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for about 2 minutes until slightly softened and flavorful.
  7. Add the Cream: Pour in the heavy cream and stir gently as the mixture warms and begins to lightly simmer.
  8. Melt the Cheeses: Add the provolone and mozzarella cheese, stirring continuously until melted smoothly into the cream.
  9. Finish the Sauce: Stir in the Parmesan cheese and mix until the sauce becomes thick, creamy, and lightly tinted from the tomatoes. Season with salt and black pepper to taste.
  10. Combine with Pasta: Add the cooked rotini to the skillet and toss gently until each spiral is coated with the creamy sun-dried tomato sauce.
  11. Add the Chicken: Return the cooked chicken to the skillet and mix everything together until evenly combined.
  12. Serve: Let the pasta cook together for about a minute so the sauce thickens and clings to the rotini. Serve hot and garnish with chopped parsley and extra Parmesan.

Notes

  • Ensure not to overcook the pasta; al dente texture works best for this dish.
  • Adjust the amount of red pepper flakes for desired heat level.
  • Use fresh garlic for the best flavor instead of pre-minced garlic.
  • Sun-dried tomatoes packed in oil work well to intensify flavor; drain excess oil if needed.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently to prevent the cream sauce from separating.

Nutrition

Keywords: garlic butter chicken, rotini pasta, creamy sun-dried tomato sauce, Cajun chicken pasta, cheesy pasta, comfort food

Find it online: https://maicook.com/with-creamy-sun-dried-tomato-sauce-recipe/