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Pasta with Chicken, Sun-dried Tomatoes, and Mushrooms

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"As seen at Grand Lux Cafe"

Serves 4 | Prep Time 5 mins | Cook Time 20 mins

Why I Love This Recipe

Growing up, this was one of my favorite dishes from Grand Lux Cafe. For some reason, I totally forgot about it for about a decade, and randomly one day was craving it. Couldn't find a recipe online so I analyzed a picture of the dish to try and figure out what was in it. The dish can definitely be improved upon, but it was a pretty good start.

Ingredients You'll Need

1 box of Gemelli Pasta (I use Banza)
4 oz Sun-Dried Tomato (buy a jar in oil, because you will use the oil for cooking)
8 oz Baby Bella Mushroom
1 Shallot
3 cloves garlic
1/2 Parmesan Cheese (or Pecorino)
1/2 Shredded Mozzarella
3/4 cups Heavy Cream
1/2 cup Crushed Tomato
1 pound Chicken Breast Tenders or thinly sliced Breast
Red Pepper Flakes to taste
Cayenne Powder to taste
Paprika to taste
1/4 cup Basil
Parsley for garnish


Preheat oven to 450. Season both sides of chicken with paprika and salt. Cook for 15 minutes then cut into cubes once it cools. Simultaneously follow cooking instructions on back of pasta box

Put about 1 tbsp of oil from the sun-dried tomato jar onto a large skillet and sauté mushrooms on medium heat for about 4-5 minutes. Add more oil if needed and then add garlic and sun-dried tomatoes and cook on medium/high for about a minute

Add the cream and bring to a boil. Reduce to a simmer then add your cheeses. Stir well for about a minute and add the crushed tomato. Add little bits at a time because you may not need it all. Check on the color and give it a taste and determine if you need more or less tomato for your taste. Personally, I like this a little heavier on the cream than a traditional vodka sauce

Stir in basil and paprika, cayenne, red pepper flakes, salt and pepper. Add some pasta water until sauce is to desired consistency. Add in chicken and pasta and serve with some parsley to garnish


Pairs Well With

a nice glass of red wine

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