This creamy pasta with Chicken and Sun-Dried Tomatoes features a lighter creamy alfredo sauce, tossed with chicken, sweet sun-dried tomatoes, and fresh basil.
1: Cook pasta in a large stockpot of generously-salted water according to package instructions. Drain and set aside.
2: While the pasta water is heating, begin making the cream sauce.
3: Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute for 1-2 minutes until fragrant.
4: Stir in the flour and saute for an additional minute, stirring occasionally.
5: Slowly add in the almond milk, whisking to combine until smooth.
6: Continue cooking until the mixture reaches a simmer and thickens. Stir in Parmesan cheese, salt, and pepper until the cheese is melted.
7: Toss the cooked pasta with the chopped chicken, sun-dried tomatoes, and half of the fresh basil.
8: Serve immediately, garnished with the remaining fresh basil and optional toppings.
