Sun-Dried Tomato Chicken Pasta
Sun-Dried Tomato Chicken Pasta is a delicious dish that brings together tender pieces of chicken, flavorful sun-dried tomatoes, and pasta cooked just right. It’s a nice mix of rich, tangy…
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Sun-Dried Tomato Chicken Pasta is a delicious dish that brings together tender pieces of chicken, flavorful sun-dried tomatoes, and pasta cooked just right. It’s a nice mix of rich, tangy flavors with a creamy sauce that clings to every bite. The sun-dried tomatoes add a slightly sweet and intense flavor that balances perfectly with the savory chicken and pasta.
I love making this dish when I want something that feels a little special but doesn’t take too long to prepare. One tip I have is to make sure you don’t skip sautéing the sun-dried tomatoes with garlic and onions to really bring out their full flavor before adding the chicken and cream. It’s simple but makes a big difference!
When I serve this pasta, I usually sprinkle a handful of fresh basil or parsley on top to add a bright finish, and sometimes I toss in a handful of spinach for a little extra green. It’s a great meal to share with family because it’s comforting and filling, but not too heavy. Plus, leftovers taste just as good the next day!
Key Ingredients & Substitutions
Penne Pasta: Penne holds the creamy sauce well with its shape. If you don’t have penne, try rigatoni or fusilli, which also catch the sauce nicely.
Chicken: Boneless skinless chicken breasts work great here for quick cooking. You can swap for thighs if you like more flavor and juiciness.
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add richness and soften nicely. If you only have dry ones, soak them in warm water before using to rehydrate.
Heavy Cream: This makes the sauce creamy and smooth. For a lighter option, half-and-half or coconut milk can work but expect thinner sauce.
Parmesan Cheese: Parmesan brings savory depth and helps thicken the sauce as it melts. Pecorino Romano is a good substitute if you want a sharper flavor.
How Do I Get the Sauce Thick and Creamy Without Burning It?
Cooking a creamy sauce can be tricky but following these steps helps:
- Keep the skillet on medium or medium-low heat to avoid curdling or burning the cream.
- Add the cream and broth slowly and stir constantly to blend everything smoothly.
- Once the sauce starts to simmer, add the cheese gradually and stir until it melts well and thickens the sauce.
- Avoid boiling the sauce hard—just gentle simmering is enough to thicken.
- Cook the garlic and sun-dried tomatoes first to release their flavors before adding liquids.
By taking your time and stirring often, you’ll have a silky sauce that coats the pasta and chicken perfectly every time.
Equipment You’ll Need
- Large pot – for boiling the pasta evenly without crowding.
- Large skillet – perfect for cooking the chicken and making the sauce all in one pan.
- Wooden spoon or silicone spatula – helps stir without scratching your pans.
- Colander – to drain the pasta easily and quickly.
- Measuring cups and spoons – to keep your ingredient amounts just right.
Flavor Variations & Add-Ins
- Use turkey or shrimp instead of chicken for a leaner or seafood twist.
- Add fresh spinach or kale just before serving to boost nutrition and color.
- Try swapping Parmesan with mozzarella or fontina for a different cheesy texture.
- Include a pinch of smoked paprika or Italian seasoning to give the sauce a warm depth.
How to Make Sun-Dried Tomato Chicken Pasta?
Ingredients You’ll Need:
- 12 oz penne pasta
- 2 tbsp olive oil, divided
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 tsp crushed red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
How Much Time Will You Need?
This recipe takes about 25-30 minutes from start to finish, including boiling pasta, cooking chicken, making the sauce, and combining everything. It’s a fairly quick and satisfying meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Add the penne pasta and cook according to the package directions until it’s just tender but still firm (al dente). Drain the pasta and set it aside.
2. Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and black pepper. Add the chicken to the skillet and cook, stirring occasionally, until browned and cooked through (about 5-7 minutes). Transfer the chicken to a plate and set aside.
3. Make the Sauce:
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for about 30 seconds until it smells fragrant. Add the chopped sun-dried tomatoes and cook for another 1-2 minutes, stirring now and then to release their flavor.
4. Combine Ingredients:
Pour in the heavy cream and chicken broth, stirring to mix. Bring the mixture to a gentle simmer. Gradually stir in the grated Parmesan cheese, letting it melt and thicken the sauce slightly, which should take 3-5 minutes.
5. Finish the Dish:
Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together gently so each piece gets coated with the creamy sauce. Sprinkle in the crushed red pepper flakes if you want a little heat, and stir in the chopped fresh parsley. Taste and adjust salt and pepper as needed.
6. Serve and Enjoy:
Remove the skillet from heat. Garnish with extra parsley and Parmesan cheese if you like. Serve the Sun-Dried Tomato Chicken Pasta immediately while warm.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to avoid excess moisture, which helps the chicken brown nicely.
Can I Substitute Heavy Cream with Something Lighter?
Absolutely! Half-and-half or whole milk can work for a lighter sauce, but the texture will be thinner and less rich. To thicken, you can add a small amount of flour or cornstarch slurry.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to evenly warm the sauce.
Can I Prepare This Dish Ahead of Time?
Yes! You can cook the chicken and sauce ahead, then refrigerate separately from the pasta. Reheat and toss together just before serving to keep the pasta from getting mushy.
