Creamy Chicken and Sun Dried Tomato Pasta

Every few weeks I have an undeniable craving for a hearty pasta dish! I am a sucker for anything with alfredo sauce but I so rarely indulge because of the big calorie quotient that comes with it, so when I found this recipe for a skinny alfredo substitute I just had to share with my fellow pasta lovers! The creamy sauce that’s used in this recipe is made with almond milk, garlic, parmesan cheese and olive oil. It’s the perfect amount of richness to pull together this dish without nearly any of the calories or fat you would see in a typical heavy alfredo sauce. This dish comes together in less than 30 minutes so it’s a perfect weeknight meal that will hit all of your hearty comfort food cravings on a chilly Winter night – it is only March so that means we’re still hunkered down for several more weeks of Winter, at least here in the Midwest, so use that as a good excuse to indulge in those pasta and carb cravings!

Creamy Chicken and Sun Dried Tomato Pasta
Serves 4
A hearty pasta dish made with a lighter substitute for alfredo sauce and full of chicken, sun dried tomatoes and basil.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
For the pasta
  1. 12 ounces whole wheat pasta (I used "bow tie" pasta)
  2. 2 cooked chicken breasts, cut into bite-sized pieces
  3. 1 (6-ounce) jar sun-dried tomatoes, drained and chopped
  4. 1/3 cup fresh basil, loosely-packed, sliced into ribbons
  5. Creamy garlic sauce (recipe below)
For the creamy sauce
  1. 1 tablespoon olive oil
  2. 5 cloves garlic, pressed or minced
  3. 3 tablespoons all-purpose flour
  4. 2 cups unsweetened almond milk
  5. 1/2 cup freshly-grated Parmesan cheese
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon black pepper
To make the pasta
  1. Cook pasta in a large stockpot of salted water according to package instructions. Drain and set aside.
  2. While the pasta water is heating, begin making your creamy sauce. (See instructions below.) Once the sauce and pasta are cooked, toss them together with the chopped chicken breasts, sun-dried tomatoes and half of the fresh basil until evenly combined. Serve immediately, garnished with the additional toppings of your choice.
To make the creamy sauce
  1. Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute 1-2 minutes, stirring occasionally, until fragrant. Stir in the flour, and saute for an additional minute, stirring occasionally.
  2. Slowly add in the almond milk, whisking to combine until smooth. Continue cooking until the mixture reaches a simmer and thickens. Stir in Parmesan cheese, salt and pepper until the cheese is melted. Reduce heat to low until pasta is cooked and you are ready to toss the sauce with the pasta.
Notes
  1. Some really yummy additional toppings you can add to your pasta are crushed red pepper flakes, extra parmesan cheese, more fresh basil and toasted pine nuts. ENJOY!
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