When I first made this Creamy Sun Dried Tomato Chicken Pasta, I knew it was going to be a regular feature in my kitchen. The way the rich, garlicky sauce wrapped itself around the penne, paired with the punchy sun-dried tomatoes, was nothing short of magical.
It’s comforting, full of flavor, and feels fancy enough for guests, yet easy enough for a quick family dinner. Each bite bursts with flavor, and the cleanup? Minimal. If you’re looking for a pasta dish that ticks all the boxes, this is it. Trust me; you’ll be adding this to your weekly rotation too!
Why You’ll Love This Recipe?
There are dozens of reasons to love this recipe, but here are the top ones that will make it a favorite in your home.
- Quick and Easy: Dinner in 30 minutes? Yes, please! You’re only a half-hour away from a restaurant-quality meal.
- One-Pot Wonder: Say goodbye to a pile of dishes. This recipe lets you create magic with just one pan.
- Full of Flavor: Creamy garlic sauce, tangy sun-dried tomatoes, and Parmesan cheese! Enough said.
- Customizable: Whether you’re swapping ingredients or making it dairy-free, this recipe can adapt to fit your needs.
- Perfect for Any Occasion: Whether it’s a casual weeknight or a dinner party, this pasta fits beautifully every time.
Cooking Time
Here’s how much time you’ll need to whip up this dish:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
To create this creamy masterpiece, you’ll need the following ingredients:
- Penne pasta
- Boneless skinless chicken breasts
- Olive oil
- Butter
- Garlic
- Italian seasoning
- Sun-dried tomatoes
- Chicken broth
- Heavy cream (or half-and-half)
- Parmesan cheese
- Salt and pepper
Variations
Looking to switch things up? Here are some tweaks to make this recipe your own!
- Dairy-Free: Swap heavy cream with coconut cream and use dairy-free Parmesan.
- Vegetarian Option: Replace chicken with sautéed mushrooms or chickpeas for a meatless dish.
- Add Veggies: Toss in spinach, cherry tomatoes, or peas for added color and nutrients.
- Spicy Kick: Sprinkle in red pepper flakes for some heat.
Equipment You’ll Need
- Large Skillet: For cooking chicken and making the sauce.
- Pot: To cook the pasta.
- Tongs or Spatula: To stir and toss ingredients with ease.
- Grater: For freshly grated Parmesan.
How to Make Creamy Sun Dried Tomato Chicken Pasta?
Making this dish is easier than you think! You’ll be savoring it in no time.
Prepare the Chicken 🐔
Season the chicken with a pinch of salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 5-7 minutes until all the pieces are golden and fully cooked. Remove the chicken and set it aside on a plate, keeping it warm.
Make the Creamy Sauce 🥣
Using the same skillet, melt butter on medium heat. Stir in the minced garlic for about a minute, letting its aroma fill the air. Add the sun-dried tomatoes and sprinkle in your Italian seasoning. Cook for another minute to combine the flavors. Pour in the chicken broth, letting it simmer as you stir. Then, add the heavy cream and Parmesan cheese, stirring until the sauce becomes rich and silky.
Bring It All Together 🍝
Once your sauce is ready, fold the cooked penne pasta and chicken back into the skillet. Toss everything together until the pasta is thoroughly coated in the creamy, flavorful sauce. Add a final sprinkle of Parmesan, a crack of black pepper, and maybe some fresh herbs for garnish. Serve and enjoy! 😊
Tips for Making the Recipe
- Use Fresh Parmesan: Pre-grated cheese doesn’t melt as well as freshly grated ones.
- Don’t Overcook the Chicken: Cook it just until tender; overcooked chicken can dry out.
- Reserve Pasta Water: If the sauce becomes too thick, add a splash of pasta water to loosen it up.
- Room-Temperature Cream: Using cream straight from the fridge may cause it to curdle. Let it warm up a bit first.
How to Serve Creamy Sun Dried Tomato Chicken Pasta?
Presentation is part of the experience, right? Serve this creamy pasta in a large bowl or platter. Garnish with fresh basil or parsley for a pop of green. Add an extra sprinkle of Parmesan on top, and for extra texture, some toasted pine nuts or crumbled crispy bacon can do wonders. Pair it with garlic bread and a crisp side salad to round out the meal.
Nutritional Information
Here’s what you’re looking at per serving of this delicious dish:
- Calories: 428
- Protein: 22 g
- Carbohydrates: 50 g
- Fat: 16 g
Make Ahead and Storage
This Creamy Sun Dried Tomato Chicken Pasta is just as good the next day. It’s ideal for meal prep!
To store the dish, transfer any leftovers into an airtight container and refrigerate. It will stay fresh for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream to revive the sauce.
For freezing, you can store the pasta in a freezer-safe container for up to 2 months. Thaw it in the fridge overnight before reheating. However, the sauce might separate slightly after freezing, so stir well while reheating to bring it back together.
Whether you’re planning a hearty dinner for tonight or prepping meals for a busy week, this Creamy Sun Dried Tomato Chicken Pasta recipe is guaranteed to satisfy. Warm, creamy, and bursting with sweet and tangy tomato flavor, it’s perfection in a bowl.
Creamy Sun Dried Tomato Chicken Pasta Recipe
When I first made this Creamy Sun Dried Tomato Chicken Pasta, I knew it was going to be a regular feature in my kitchen. The way the rich, garlicky sauce wrapped itself around the penne, paired with the punchy sun-dried tomatoes, was nothing short of magical.
Ingredients
- Penne pasta
- Boneless skinless chicken breasts
- Olive oil
- Butter
- Garlic
- Italian seasoning
- Sun-dried tomatoes
- Chicken broth
- Heavy cream (or half-and-half)
- Parmesan cheese
- Salt and pepper
Instructions
- Season the chicken with a pinch of salt and pepper. Heat olive oil in a large skillet over medium heat.
- Add the chicken and cook for about 5-7 minutes until all the pieces are golden and fully cooked. Remove the chicken and set it aside on a plate, keeping it warm.
- Using the same skillet, melt butter on medium heat. Stir in the minced garlic for about a minute, letting its aroma fill the air. Add the sun-dried tomatoes and sprinkle in your Italian seasoning.
- Cook for another minute to combine the flavors. Pour in the chicken broth, letting it simmer as you stir. Then, add the heavy cream and Parmesan cheese, stirring until the sauce becomes rich and silky.
- Once your sauce is ready, fold the cooked penne pasta and chicken back into the skillet. Toss everything together until the pasta is thoroughly coated in the creamy, flavorful sauce.
- Add a final sprinkle of Parmesan, a crack of black pepper, and maybe some fresh herbs for garnish. Serve and enjoy!
Notes
- Use Fresh Parmesan: Pre-grated cheese doesn’t melt as well as freshly grated ones.
- Don’t Overcook the Chicken: Cook it just until tender; overcooked chicken can dry out.
- Reserve Pasta Water: If the sauce becomes too thick, add a splash of pasta water to loosen it up.
- Room-Temperature Cream: Using cream straight from the fridge may cause it to curdle. Let it warm up a bit first.
