Creamy Sundried Tomato and Chicken Linguine

Creamy Sundried Tomato and Chicken Linguine

The succulent chicken, which is seasoned and cooked to juicy perfection, is the star of the dish. The chicken pieces are tender and flavorful, adding a savory element to each bite.
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Course: Pasta Recipes
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 450kcal


  • 8 ounces of linguine pasta
  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts, sliced into thin strips
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup sundried tomatoes, drained and chopped
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh basil leaves, chopped
  • Salt and pepper to taste


  • Cook the linguine according to package directions. Set aside after draining.
  • Warm the olive oil in a large skillet over medium heat. Cook the chicken strips until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  • Cook the minced garlic in the same skillet for about 1 minute, or until fragrant.
  • Pour in the heavy cream and chicken broth. Stir well and bring to a simmer.
  • Add the sundried tomatoes, Parmesan cheese, and chopped basil leaves. Stir to combine.
  • Season with salt and pepper to taste.
  • Return the cooked linguine and the cooked chicken to the skillet. Toss everything together until evenly coated with the sauce.
  • Cook for an additional 2-3 minutes to heat through.
  • Remove from heat and serve hot.


Calories: 450kcal

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