Crème Fraîche Pasta with Chicken & Sun-Dried Tomatoes
Make this flavor packed pasta in just 20 minutes - and don't be surprised if everyone asks for seconds! It's an addictive flavor combo of sun-dried tomatoes, basil, paprika & oregano - achieved with pantry staple dried herbs & minimal prep.
Melt the butter over medium heat then add in the garlic and fry for 1 minute.
Add in the chicken and season with salt and pepper. Cook until just cooked through, 4-5 minutes. Then remove the chicken and garlic from the pan and set aside for now.
Start cooking the pasta, and cook it 1 minute less than instructed on the package.
Place the pan back over the heat with the melted butter and chicken juices still in it. Raise the heat to medium-high and add in tomato puree. Cook for 1-2 minutes.
Add dried basil, paprika powder, onion powder and oregano and mix well.
Add in the crème fraîche and mix well until the crème fraîche has melted. Bring to a simmer, lower the heat to medium, and let it simmer for 3-5 minutes or until you're ready to add in the pasta.
Remove the garlic cloves from the chicken, then mix in the chopped sun-dried tomatoes and the cooked chicken with the sauce. Drain the pasta and add it to the sauce as well. Mix well and cook for 2 minutes.
Taste test, season if needed with salt and ground black pepper, top with some dried basil, and serve!
Ingredient notes & substitutions
Pasta - choose your favorite kind
Crème fraîche can be swapped for cream, add some lemon if you still want the acidity (1 Tbsp per 2 dl / 1 cup)
Flavored crème fraîche is great for a short cut - try to match the flavors of the recipe and skip the tomato purée and dried herbs
Sun-dried tomatoes - I always use the kind that comes in oil. You can use dry as well but then you need to rehydrate them first by covering with hot water and allowing to soak for an hour or more.
Chicken thigh filets have much more flavor than breast filets - but either works