Creamy Feta and Sun-Dried Tomato Pasta with Grilled Chicken

1.Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2.While pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent and fragrant.

3.Add the thawed grilled chicken strips to the skillet and cook for 3-4 minutes, stirring occasionally, until heated through and lightly browned.

4.Stir in the chopped sun-dried tomatoes, corn kernels, and chopped chilis in adobo. Cook for 2 minutes to combine flavors.

5.Pour in the chicken stock and bring to a gentle simmer. Allow to reduce slightly for about 3 minutes.

6.Lower the heat and stir in the heavy cream, mixing well to create a creamy sauce. Let it simmer gently for 3-4 minutes until slightly thickened.

7.Add the crumbled feta cheese to the sauce, stirring continuously until the feta melts into the sauce, creating a rich, tangy texture.

8.Season the sauce with salt and freshly ground black pepper to taste. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.

9.Add the cooked pasta to the skillet and toss well to coat the pasta evenly with the creamy feta and sun-dried tomato sauce.

10.Cook together for 1-2 minutes to allow the flavors to meld and the pasta to warm through.

11.Remove from heat and garnish with freshly chopped parsley before serving.