Creamy Tomato Basil Chicken Pasta

Follow our step-by-step guide on how to make Creamy Tomato Basil Chicken Pasta.

1. Step 1

   Start by cooking the penne pasta according to the package instructions. While the pasta is cooking, heat 2 tablespoons of the sun-dried tomato vinaigrette in a large skillet over medium heat. Once hot, add the chicken breasts, cover the skillet, and let them cook for about 5 to 6 minutes on each side, or until they reach an internal temperature of 165°F. Once cooked, remove the chicken from the skillet and cover it to keep warm. Carefully wipe out the skillet with a paper towel to remove any residue.

2. Step 2

   Next, pour the remaining vinaigrette and the chicken broth into the skillet. Sprinkle in the garlic powder and black pepper, and let this mixture cook for 3 to 4 minutes until it's heated through. Now, add the cubed Neufchatel cheese to the skillet, stirring continuously for about 2 to 3 minutes until the cheese melts and creates a creamy sauce. Toss in the grape tomatoes and let them cook for an additional 3 minutes, allowing their juices to mingle with the sauce.

3. Step 3

   Once the pasta is cooked, drain it and add it to the skillet with the creamy tomato mixture. Sprinkle in the shredded Parmesan cheese and the fresh basil strips, mixing everything together until well combined. This is where the magic happens!

4. Step 4

   To serve, plate the creamy pasta and top it with the warm, sliced chicken. Enjoy this comforting dish that’s bursting with flavor and freshness!