Creamy Sundried Tomato Chicken Pasta
This dish features sauteed chicken tossed in a luscious garlic cream sauce infused with sun-dried tomatoes, Parmesan, and herbs, all coating your favorite pasta. It’s indulgent yet balanced, savory with a hint of sweetness from the tomatoes — truly irresistible!
Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
Pasta & Chicken:
10 oz (285g) pasta (penne, fettuccine, or rotini)
1 lb (450g) boneless, skinless chicken breast or thighs, cut into strips
2 tablespoons olive oil (plus 1 tbsp reserved from sun-dried tomatoes)
Salt & pepper, to taste
1 teaspoon Italian seasoning
Sauce:
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes (optional)
½ cup sun-dried tomatoes in oil, drained and sliced
1 cup heavy cream (or half & half for lighter version)
½ cup chicken broth
¾ cup grated Parmesan cheese
1 tablespoon tomato paste (optional, for richer color)
1 tablespoon chopped fresh basil or parsley (or 1 tsp dried)
Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
2. Cook the Chicken:
Season chicken with salt, pepper, and Italian seasoning.
Heat olive oil (plus 1 tbsp of sun-dried tomato oil) in a large skillet over medium-high heat.
Add chicken and sauté for 4–5 minutes per side until golden and cooked through.
Remove from pan and set aside.
3. Make the Creamy Sauce:
In the same pan, reduce heat to medium.
Add garlic and red pepper flakes (if using), and saute for 30 seconds.
Stir in sun-dried tomatoes and cook for 1–2 minutes.
Pour in chicken broth and simmer for 2 minutes.
Add cream, tomato paste (if using), and Parmesan cheese.
Stir until smooth and thickened, about 3–4 minutes.
4. Combine:
Return chicken to the pan and add the cooked pasta.
Toss everything to coat. Add reserved pasta water a splash at a time to loosen sauce if needed.
Stir in fresh herbs and adjust seasoning with salt and pepper.
5. Serve:
Plate hot and top with extra Parmesan and herbs if desired.
Serve with crusty bread or a green salad.
Tips & Notes
For extra protein and fiber, toss in spinach, arugula, or white beans.
Lighten the dish with milk + cornstarch (instead of cream), or use Greek yogurt for creaminess.
Make it vegetarian: Skip the chicken and add sautéed mushrooms or zucchini.
Frequently Asked Questions
Q: Can I make this ahead?
A: Yes! Store in the fridge for up to 3 days. Reheat gently with a splash of broth or milk.
Q: Can I use jarred sun-dried tomatoes not packed in oil?
A: Yes, just soak in hot water for 10 minutes and drain before using.
Q: Can I freeze it?
A: It’s best fresh, but it can be frozen (cream texture may change slightly upon thawing).
Serving Suggestions
Garlic bread or focaccia
Arugula or Caprese salad
Roasted asparagus or steamed broccoli
Nutritional Information
Calories: 590
Protein: 35g
Fat: 28g
Carbs: 48g
Fiber: 3g
Sugar: 6g
Sodium: ~550mg