π Creamy Chicken and Sun-Dried Tomato Spaghetti with Dill
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πΏ Ingredients
π For the Pasta:
β’ π 300 g spaghetti
β’ π§ Salted water for boiling
π For the Chicken:
β’ π 300β350 g chicken breast, sliced into thin strips
β’ π§ Salt & pepper
β’ πΆοΈ Optional: pinch of paprika
β’ π§ 1 tbsp butter
β’ π« 1 tbsp olive oil
π For the Sauce:
β’ π§ 3 cloves garlic, minced
β’ π Β½ cup sun-dried tomatoes, chopped (in oil)
β’ πΆ 1 cup heavy cream
β’ π§ Β½ cup Parmesan cheese, grated
β’ πΏ 1 tbsp fresh dill, chopped (plus extra for topping)
β’ π 1 tsp lemon zest (optional but amazing)
β’ π§ Salt & pepper to taste
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π©βπ³ Instructions
1οΈβ£ Cook the Spaghetti
β’ Bring a pot of π§ salted water to a boil.
β’ Cook π spaghetti until al dente (8β10 min).
β’ Drain and set aside.
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2οΈβ£ Cook the Chicken
β’ In a skillet, heat π§ butter + π« olive oil.
β’ Add π chicken strips.
β’ Season with π§ salt, pepper, and πΆοΈ paprika.
β’ SautΓ© until golden and fully cooked, 5β6 minutes.
β’ Remove chicken and set aside.
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3οΈβ£ Make the Creamy Sauce
β’ In the same pan, add a little more oil from the sun-dried tomato jar.
β’ Add π§ garlic and sautΓ© 30 seconds.
β’ Add π sun-dried tomatoes and cook 1 minute.
β’ Pour in πΆ heavy cream, stir well.
β’ Add π§ Parmesan until melted and smooth.
β’ Season with π§ salt + pepper.
β’ Add πΏ dill and π lemon zest for brightness.
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4οΈβ£ Combine
β’ Return π chicken to the pan.
β’ Add π spaghetti and toss until completely coated in the creamy sauce.
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5οΈβ£ Serve
β’ Plate with extra πΏ dill on top.
β’ Add a sprinkle of π§ Parmesan if you want it richer.
β’ Serve hot, creamy, and fragrant. ππβ¨
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π« Flavor Notes
Creamy + herby + tangy + savory:
π Sun-dried tomatoes bring richness
πΏ Dill adds a fresh aromatic twist
π Chicken gives protein & flavor
π§ Parmesan + cream make it silky
