Are you looking for a dinner that’s both comforting and restaurant-worthy? This sun dried tomato chicken pasta recipe is what you should look for!
With tender chicken, tangy sun-dried tomatoes, and a luxurious creamy sauce, this dish is a weeknight hero or a showstopper for guests.
Easy to make in under 30 minutes, it’s packed with bold flavours and endless customisation options.
Let’s get cooking and discover why this recipe will become a staple in your kitchen.
Why You’ll Love This Sun-Dried Tomato Chicken Pasta
Bold flavour: Under the rich and tangy flavour of sun-dried tomatoes, the creamy sauce holds its own against succulent chicken.
Quick method: This can be ready in under 30 minutes, leaving you with enough time for your busy nights.
Easy to personalise: Use any kind of pasta you like or swap the meat for vegetables if you prefer.
Kid-and-adult-approved: This is great for family dinners or for company.
Make-Ahead Friendly: You can prep some parts of it ahead so that it is easier come mealtime.
Ingredients
12 oz (340g) pasta (penne, fusilli, or fettuccine)
1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
1/2 cup sun-dried tomatoes (packed in oil, drained, and chopped)
2 cups heavy cream (or half-and-half for a lighter option)
1 cup grated Parmesan cheese
3 garlic cloves, minced
1 cup fresh spinach (optional, for added colour and nutrition)
2 tbsp olive oil (or oil from sun-dried tomatoes for extra flavour)
1 tsp Italian seasoning
1/2 tsp red pepper flakes (optional, for a slight kick)
Salt and pepper, to taste
Fresh basil or parsley, for garnish
Instrutions
Fill a large pot with salted water and boil it. The pasta should be cooked according to the package directions; it should be firm but done (al dente).
It should be drained after cooking, after 1/2 cup of pasta water, and the pasta should be set aside.
Season chicken with salt, pepper, and Italian seasoning. In a large pan, heat 2 tablespoons of olive oil over medium-high heat.
Add chicken and cook about 5-7 minutes or until golden and cooked. Remove from the pan and set aside.
In the same skillet, toss in garlic and sauté in oil for about 1 minute, gradually building up the aroma.
After which, sun-dried tomatoes are to be added and sautéed again for another minute. Cream goes to forms a gentle bubbling.
Add cheese, and mix well into a melting sauce that’s thickening up (about 3 to 4 minutes).
If it gets too thick, stir in some of the reserved pasta water. Add the spinach (if using) and the chicken you’ve cooked.
Put pasta in the pan, thoroughly mix it up, and coat it in sauce. Taste, and season with salt and pepper, and maybe some red pepper flakes.
Sprinkle freshly chopped basil or parsley over an additional shower of cheese. Serve immediately.
Tips
Good Quality Selection of Sun-Dried Tomatoes: Select oil-packed ones, as these are more flavorful. If they seem very oily, rinse them off a little.
Do Not Cook Your Pasta Too Much: Pasta should be cooked al dente so that it will be able to withstand the creamy sauce.
Adjust Sauce Consistency: Add hot reserved pasta water to the sauce if it’s too thick. If it seems too watery, add in extra Parmesan.
Fresh Herbs Elevate: Try adding Basil or parsley for an aromatic touch.
Variations and Substitutions
Protein Possibilities: Substitute shrimp, Italian sausage, or tofu for chicken. Tofu is a great option if looking for vegetarian alternatives.
Stylish Pasta Selection: For a lower-carb option, try using gluten-free pasta or zucchini noodles.
Dairy Free Treat: Instead of cream, use coconut milk, and nutritional yeast can be substituted for Parmesan cheese.
More Vegetables: Add mushrooms, cherry tomatoes, or roasted red peppers to boost flavour and texture.
Spice it Up: If you want to turn up the heat, then add some red chilli flakes or just a pinch of cayenne pepper.
Serving Suggestions
Sides: Pair with a Caesar salad, crusty sourdough bread, or roasted broccoli.
Drinks: Enjoy with sparkling water with lemon.
Garnish: Sprinkle with toasted pine nuts or breadcrumbs for added crunch.
Make-Ahead, Storing, and Freezing Instructions
Make Ahead
The chicken and sauce can be prepared up to three days prior and stored in separate containers in the refrigerator.
Cook the pasta fresh, then warm the chicken and sauce for a few minutes and mix. A little cream added while warming will help the sauce stay creamy.
Storing
Leftovers (the pasta and sauce together) can be refrigerated for up to four days.
When reheating, do it slowly on the stove with a splash of milk or cream or in the microwave in short bursts, stirring often.
Freezing
The sauce alone (no pasta) can be frozen for up to three months in a freezer-safe container. To use: thaw in the fridge overnight.
Cook fresh pasta upon serving, as frozen pasta becomes mushy. Do not freeze spinach, as it will turn watery upon thawing.
FAQs
Can I use sun-dried tomatoes not packed in oil?
Yes, rehydrate them again for 10 to 15 minutes in warm water before chopping to soften and to bring out flavour.
How can I make this dish healthier?
Use half-and-half or Greek yogurt instead of heavy cream, increase the veggies with things like spinach or broccoli, and get whole-grain or perhaps chickpea pasta for added fibre.
Can I make this gluten-free?
Yes, but check the other ingredients too, such as the sun-dried tomatoes and spices, to make sure they are gluten-free, because pasta itself would be gluten-free.
What’s the best pasta shape for this recipe?
Short kinds of pasta, such as penne, rigatoni, or fusilli, hold the creamy sauce nicely, but for a classic presentation, long types like fettuccine or linguine will do just fine.
Can I make this dairy-free?
Instead of heavy cream, you may use coconut milk or a dairy-free cream substitute, while the cheese could either be through nutritional yeast or a vegan parmesan substitute.
How do I prevent the sauce from separating when reheating?
Just reheat over a low flame, moving the sauce around, and adding a little milk or cream to emulsify with the sauce. High heat should not be used; otherwise, stirring may curdle the sauce.
Conclusion
In conclusion, the sun dried tomato chicken pasta recipe offers the ultimate comfort food with bold, zesty flavours.
It’s quick enough for a weeknight yet elegant enough for guests.
With endless customisation options and meal-prep convenience, it allows you to make your own version. Try it tonight and elevate your pasta game!
Read More:- Cowboy Butter Chicken Pasta Recipe
Sun Dried Tomato Chicken Pasta Recipe
Ingredients
- 12 oz pasta penne, fusilli, or fettuccine
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 1/2 cup sun-dried tomatoes packed in oil, drained, chopped
- 2 cups heavy cream
- 1 cup grated parmesan cheese
- 3 garlic cloves minced
- 1 cup fresh spinach optional
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes optional
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Salt and boil the water for cooking the pasta until it is al dente. Drain the pasta, making sure to keep half a cup of the water.
- Season the chicken with salt, pepper, and Italian seasoning. Heat some olive oil in a frying pan and cook the chicken for about 5 to 7 minutes. Remove from heat and set aside.
- In the same frying pan, sauté the garlic for about 1 minute, then throw in hued tomatoes, cooking for another minute before pouring in the cream to simmer.
- Add parmesan cheese slowly, stirring until melted and the sauce thickens (approximately 3 to 4 minutes). Add pasta water if required, and finally, stir in the spinach and chicken.
- Toss and coat the pasta in the sauce and allow it to bake for another 1-2 minutes. Garnish with basil and parmesan. Serve immediately.
