Sun-dried Tomato & Cheddar Chicken Pasta

I usually throw together a pasta of sorts at least once a week. A couple weeks ago I threw this pasta together, sat down at the table with Jay, my 3 year old and my 1.5 year old only to find everyone quiet and EATING. Both my toddlers licked their bowls clean. Jay went back for not only seconds, but thirds. Listen, if you have toddler or if you remember these days you probably know dinner time is usually a fight full of drama, excuses, "yucks" (even if they loved it a week ago) and quite honestly the dinner fight is my least favourite time of the day. But, I make it my mission to give my kids fully seasoned, flavourful, foods that are exactly what Jay and I are eating almost every night. This is by no means is a "how to parent" post, but I feel like I can at least say giving your kids whatever you're eating, and not feeding them bland flavourless food will only benefit them, and you in the long run. Anyway I knew this recipe was a keeper. I actually think I grabbed my pen and paper while still sitting at the table and started writing the recipe down. I remade it last night to make sure I had it right and there they were like little angels stuffing their face. My 3 year old had a few moments of drama but that's just her, she has a flair for the dramatics. 

I think one of the best things about a pasta dish like this is you can easily switch it up. Don'y eat meat? Maybe you just want a meatless Monday - swap out the chicken with portobello mushrooms, cut into slices, seasoned the same as you would the chicken and browned in the exact same manor. Feeling like a seafood pasta? Add shrimp, just watch you don't over cook it. Okay lets dive into it!

Fill a large pot with water and add a good amount of salt. Boil a pasta of your choice until al dente, but before you strain grab a measuring cup and scoop out about 1/2 cup of that pasta water and put it to the side. Strain your pasta and keep to the side. I'm using pennette rigate, its a smaller penne pasta. I cooked an entire 454g box of pasta but only ended up using 2/3rds of it.

Slice up 2 chicken breasts, and season well with salt, pepper and about 1/2 tbsp paprika. Once you sprinkle the seasoning around roll the pieces around for a more even coating.

I like to use a large metal frying pan for this as i feel a non-stick pan doesn't brown the chicken as well, and a ton of the flavour in your sauce will come from deglazing the stuck on bits from off the bottom of your pan. But use what you have. Pour about 1 tbsp of oil from your sun-dried tomatoes into your pan and heat over medium-high heat. If your sun-dried tomatoes were not packed in oil you can use olive oil. Once your oil is hot add about half your chicken, remember if you want to brown something you cannot over crowd your pan. The chicken pieces cook pretty quickly so do it in a couple batches, once the chicken is nicely browned and cooked through put in a dish to the side. 

Dice up 2 shallots or 1/4 of a large onion. I have shallots on hand and I love them so I am using them. Mince 3-4 cloves of garlic and 1/4 cup of sun-dried tomatoes.  Reduce your heat to medium, if you need to add more oil you may at this point I think I added another tbsp. Add in your shallots (or onions) saute for a moment, then add your garlic and sun-dried tomatoes. Saute for another moment then add 1 cup of chicken broth (vegetable if you would like to keep it meatless). Start scraping the bottom of your pan clean with your spoon, this will be very easy to do. All the dark bottom of your pan will become clean again and your broth will have taken on a reddish-brown colour. That's flavour baby. Continue to simmer for another few moments until the broth takes on a darker brownish-red colour.  Reduce heat to low and add in 1 cup of half and half (if you don't have half and half you can use 1/2 cup of heavy cream and 1/2 cup of milk). 

Trade your spoon in for a whisk and whisk everything together. Add 1 tsp garlic powder, 1 tsp onion powder and 1/2 tbsp Italiano seasoning, salt and pepper.

Once well combined start adding 1 cup of cheddar cheese in small handfuls at a time, stirring until melted and combined each time. At this point taste, adjust your seasonings as needed.

Once your cheese is all melted in add your chicken back, and any juices that may have collected in the dish. Toss, then add your pasta.







Toss everything together, if at this point the sauce is a bit too thick add some of your pasta water, a bit at a time. Last time I made this I think I almost used 1/4 cup, today I used maybe 1 tbsp. I think it depends on your pasta, the weather etc. Add some fresh basil on top and serve!

When serving top with fresh Parmesan cheese and enjoy!

Here is the full printable version of my
Sun-dried Tomato & Cheddar Chicken Pasta