Disclosure: This post is sponsored by Barilla. As always, I partner only with brands I genuinely love and believe in. This allows me to create quick and easy recipes that will get us through the rest of the week without breaking the bank. All opinions are mine.
Barilla(r), on behalf of Barilla, is attending the 6th edition Pasta World Championship at Milan and Parma!
There is definitely a pasta-making competition. Twenty young chefs will compete for the title of Pasta World Champion.
Imagine yourself holding that title.
On all my pans, plates, and silverware… I would display it on all my dishes, pans, and silver.
Like the chefs who competed this year, I also love being creative about pasta. This allows me to be myself. You can never run out of creative pasta ideas.
Here’s my obsession with sun-dried tomatoes. Then, I decided to make the most epic cream sauce. Hey, guys! I’m trying to win the pasta championship here as well. This pasta dish is really versatile.
You can even use Barilla Whole Grain Linguine. You won’t taste any difference.
8 ounces Barilla fettuccine pasta
Divide four tablespoons of unsalted butter into four equal portions.
2 skinless boneless chicken breasts
Italian Seasoning, 1 Tsp.
Black pepper and Kosher Salt
Four cloves garlic, minced
All-purpose flour, 1 1/2 tablespoons
One tablespoon of tomato paste
One tablespoon of dried basil
1 3/4 cups 2% milk
Sun-dried tomatoes, finely chopped: 1/2 cup
Reduced fat cream cheese cubed, 3 oz.
Half a cup of freshly grated Parmesan
Fresh parsley leaves, two tablespoons
According to the package directions, cook pasta in a large pot with salted boiling water. Drain well.
Melt one tablespoon of butter in a large pan over medium heat. Season the chicken to taste with Italian seasoning and salt and pepper. Cook the chicken in the skillet, flipping it once. It should take about 3-4 minutes on each side. Allow the chicken to cool completely before cutting. Set aside.
Melt the remaining three tablespoons of butter in a skillet. Stirring frequently, add the garlic, and cook until fragrant (about 1-2 minutes). Stir in the flour, tomato paste, and basil for about a minute until lightly browned.
Add the milk and sun-dried tomatoes. Cook, constantly whisking, until the sauce is slightly thickened (about 5 minutes). Add cream cheese and Parmesan. Stir until smooth. About 1-2 minutes. Add more milk if the mixture becomes too thick. Season with salt and pepper to taste.
Add pasta and chicken and toss gently.
Garnish with Parmesan cheese and parsley if you wish.