Amazing Creamy Sun-Dried Tomato Chicken Pasta
Introduction
This Amazing Creamy Sun-Dried Tomato Chicken Pasta delivers restaurant-quality luxury in under 30 minutes. Tender chicken and al dente pasta swim in a velvety, sun-dried tomato cream sauce with garlic, herbs, and a touch of Parmesan. It's comforting, elegant enough for guests, and simple enough for weeknights.
Ingredients
- 12 oz pasta (penne, fusilli, or fettuccine)
- 1.5 lbs chicken breast, cut into bite-sized pieces
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 3 tbsp sun-dried tomato oil (from the jar)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- Fresh basil or parsley, chopped, for garnish
Instructions
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through (6–8 minutes). Remove and set aside.
- In the same skillet, add sun-dried tomato oil and minced garlic. Sauté for 30 seconds until fragrant.
- Add chopped sun-dried tomatoes, heavy cream, chicken broth, dried basil, dried oregano, and red pepper flakes (if using). Bring to a gentle simmer.
- Stir in grated Parmesan until melted and smooth. Let the sauce simmer for 3–5 minutes to thicken slightly.
- Return the cooked chicken to the skillet. Add the drained pasta and toss to coat in the sauce. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency.
- Season with additional salt and pepper to taste. Garnish with fresh basil or parsley and extra Parmesan. Serve immediately.
Pro Tips & Notes
- Pasta Water Power: Save that starchy pasta water! A splash loosens the sauce and helps it cling beautifully to the noodles.
- Chicken Timing: Don’t overcrowd the skillet; cook chicken in batches if needed to ensure a golden sear and even cooking.
- Sauce Consistency: For a thicker sauce, simmer a bit longer. For a lighter feel, add a little more broth or cream.
- Sun-Dried Tomatoes: Use the oil-packed variety for richer flavor and use the oil from the jar to sauté the garlic.
Nutrition Facts (per serving)
- Calories: 680
- Protein: 42g
- Carbohydrates: 52g
- Fat: 32g
- Saturated Fat: 16g
- Cholesterol: 155mg
- Sodium: 520mg
- Fiber: 3g
- Sugar: 5g
Frequently Asked Questions
- Q: Can I use half-and-half instead of heavy cream? A: Yes, but the sauce will be less rich and may not thicken as much. Avoid boiling if using half-and-half to prevent curdling.
- Q: How should I store leftovers? A: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth or water to loosen the sauce.
- Q: Can I make this dish ahead? A: You can prep the sauce ahead and reheat, but for best texture, cook the pasta fresh and combine just before serving.