There’s something undeniably satisfying about a creamy pasta dish. It’s warm, comforting, and feels like a hug in a bowl. Creamy Sun-Dried Tomato Chicken Pasta takes this to the next level with its perfectly balanced flavors of tender chicken, sweet-tangy sun-dried tomatoes, and a luscious cream sauce that clings to every bite of pasta. Whether you’re cooking for a weeknight family meal or a special occasion, this dish is sure to impress.
Imagine twirling your fork through al dente pasta, coated in a sauce that’s rich yet refreshing, dotted with vibrant sun-dried tomatoes and the savory goodness of chicken. It’s the kind of meal that leaves you feeling like a gourmet chef in your own kitchen. Ready to make it? Let’s dive in!
Why You’ll Love Creamy Sun-Dried Tomato Chicken Pasta
Here’s why this recipe is a guaranteed crowd-pleaser:
- Rich and creamy: The combination of heavy cream and Parmesan creates an irresistibly smooth sauce.
- Bursting with flavor: Sun-dried tomatoes add a tangy, slightly sweet depth that pairs beautifully with garlic and Italian seasoning.
- Quick and easy: You can whip this up in under 30 minutes, making it perfect for busy weeknights.
- Customizable: Swap out the spinach, add mushrooms, or even use shrimp instead of chicken for a new twist.
- Restaurant-quality: This dish feels like something you’d order at a fine Italian restaurant, but it’s surprisingly simple to make at home.
Ingredients for Creamy Sun-Dried Tomato Chicken Pasta
Here’s everything you’ll need to bring this flavorful dish to life:
| Ingredient | Amount |
|---|---|
| Pasta (fettuccine, penne, etc.) | 8 ounces |
| Chicken breast, diced | 1 lb |
| Olive oil | 2 tablespoons |
| Garlic, minced | 3 cloves |
| Sun-dried tomatoes, chopped (oil-packed, drained) | 1 cup |
| Heavy cream | 1 cup |
| Chicken broth | ½ cup |
| Italian seasoning | 1 teaspoon |
| Red pepper flakes (optional) | ½ teaspoon |
| Fresh spinach | 1 cup |
| Parmesan cheese, grated | ½ cup |
| Salt and pepper | To taste |
| Fresh basil (optional) | For garnish |
Step-by-Step Instructions
1. Cook the Pasta
- Boil Water: Fill a large pot with salted water and bring it to a boil.
- Cook Pasta: Add your chosen pasta and cook according to package instructions until al dente.
- Reserve Pasta Water: Before draining, save ½ cup of pasta water for later.
- Drain: Set the cooked pasta aside.
2. Cook the Chicken
- Heat Olive Oil: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Season Chicken: Season the diced chicken breast with salt and pepper.
- Sauté Chicken: Cook the chicken for 5–7 minutes, stirring occasionally, until it’s golden brown and fully cooked.
- Remove from Skillet: Transfer the chicken to a plate and set aside.
3. Sauté the Garlic and Sun-Dried Tomatoes
- Add Garlic: In the same skillet, add the minced garlic. Sauté for about 30 seconds until fragrant.
- Stir in Sun-Dried Tomatoes: Add the chopped sun-dried tomatoes and cook for an additional 2 minutes, stirring occasionally to release their flavor.
4. Make the Cream Sauce
- Add Liquids: Pour in the heavy cream and chicken broth.
- Incorporate Spices: Stir in the Italian seasoning and red pepper flakes (if using).
- Simmer: Let the sauce come to a gentle simmer and cook for 3–4 minutes, allowing it to thicken slightly.
5. Combine Chicken and Spinach
- Return Chicken to Skillet: Add the cooked chicken back into the skillet, stirring to coat it in the sauce.
- Add Spinach: Toss in the fresh spinach and cook for 1–2 minutes, just until wilted.
6. Toss with Pasta
- Add Pasta to Sauce: Incorporate the cooked pasta into the skillet, tossing to ensure it’s evenly coated.
- Adjust Consistency: If the sauce feels too thick, add a splash of the reserved pasta water until you reach your desired texture.
7. Finish with Parmesan Cheese
- Sprinkle Parmesan: Add the grated Parmesan cheese, stirring until it melts into the sauce.
- Taste and Adjust: Season with additional salt and pepper if needed.
8. Garnish and Serve
- Plate the Pasta: Divide the creamy pasta into serving bowls.
- Add Garnish: Top with fresh basil leaves or extra Parmesan cheese for a beautiful finish.
- Serve Hot: Enjoy your delicious homemade pasta masterpiece!
Tips for the Best Creamy Sun-Dried Tomato Chicken Pasta
- Choose the right pasta: Shapes like penne, fettuccine, or rigatoni work best for holding the creamy sauce.
- Don’t overcook the pasta: Al dente pasta ensures it doesn’t get mushy when mixed with the sauce.
- Save pasta water: It’s a secret weapon for creating a perfectly creamy sauce.
- Use fresh ingredients: Fresh spinach and high-quality Parmesan elevate the dish.
- Customize the protein: Swap chicken for shrimp, salmon, or even tofu for a vegetarian option.
Nutritional Information
Here’s an approximate breakdown per serving (recipe serves 4):
| Nutrient | Amount |
|---|---|
| Calories | ~450 |
| Protein | ~35g |
| Carbohydrates | ~35g |
| Fat | ~18g |
| Fiber | ~3g |
FAQ: Creamy Sun-Dried Tomato Chicken Pasta
1. Can I use a different type of pasta?
Yes! Any pasta that holds sauce well—like rigatoni, farfalle, or even spaghetti—works beautifully.
2. Can I make this dish vegetarian?
Absolutely. Skip the chicken and use mushrooms or tofu for a delicious meat-free option.
3. What if I don’t have heavy cream?
You can substitute heavy cream with half-and-half or a mixture of whole milk and cream cheese for a similar richness.
4. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of water or milk to loosen the sauce.
5. Can I freeze this dish?
The pasta is best enjoyed fresh, but you can freeze the sauce separately for up to 2 months.
6. What other vegetables can I add?
Asparagus, mushrooms, or cherry tomatoes are excellent additions for more variety.
Why You’ll Love This Recipe
This Creamy Sun-Dried Tomato Chicken Pasta is the perfect mix of comfort and elegance. The tangy sun-dried tomatoes balance the creamy sauce, while the tender chicken adds protein to keep it hearty and satisfying. Whether you’re cooking for yourself or entertaining, this recipe is guaranteed to please.
Ready to Cook?
Gather your ingredients and get ready to whip up a pasta dish that tastes as good as it looks. Creamy Sun-Dried Tomato Chicken Pasta is the kind of meal that turns an ordinary evening into something special. Try it tonight and savor every creamy, flavorful bite!
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Creamy Sun-Dried Tomato Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Creamy Sun-Dried Tomato Chicken Pasta is a restaurant-quality dish you can create effortlessly at home. With tender chicken, sweet-tangy sun-dried tomatoes, and a velvety cream sauce, this pasta is the ultimate comfort food that’s as flavorful as it is satisfying. It’s perfect for busy weeknights, date nights, or any occasion when you crave something indulgent yet simple.
Ingredients
- 8 ounces of pasta (such as fettuccine, penne, or any variety you prefer.)
- 1 lb chicken breast (diced)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 cup of chopped sun-dried tomatoes (oil-packed and drained.)
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1 cup fresh spinach
- ½ cup grated Parmesan cheese
- Salt and pepper (to taste)
- Fresh basil (for garnish (optional))
Instructions
- Cook the Pasta: Fill a large pot with salted water and bring it to a boil. Add the pasta and cook according to the package directions until it reaches an al dente texture. Drain the pasta and set it aside, making sure to reserve ½ cup of the cooking water for later use if necessary.
- Cook the Chicken: In a spacious skillet, warm the olive oil over medium-high heat. Season the diced chicken breast with salt and pepper. Add the chicken to the skillet and sauté for 5 to 7 minutes, or until it turns golden brown and is fully cooked. Transfer the chicken to a plate and set aside.
- Sauté the Garlic and Sun-Dried Tomatoes: In the same skillet, add the minced garlic and sauté for roughly 30 seconds until it becomes aromatic. Add the chopped sun-dried tomatoes and cook for an additional 2 minutes, stirring occasionally.
- Make the Cream Sauce: Pour in the heavy cream and chicken broth. Incorporate the Italian seasoning and red pepper flakes (if desired). Mix thoroughly and allow the sauce to come to a gentle simmer. Cook for 3 to 4 minutes, or until it begins to thicken.
- Combine Chicken and Spinach: Add the cooked chicken back into the skillet and toss it to evenly coat with the sauce. Add the fresh spinach and cook for 1-2 minutes until the spinach is wilted.
- Add the Pasta: Incorporate the cooked pasta into the skillet and mix thoroughly to coat it with the sauce. If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.
- Add Parmesan Cheese: Sprinkle the grated Parmesan cheese over the pasta and stir until the cheese is melted and the sauce is creamy and well combined.
- Serve: Divide the pasta into serving bowls and garnish with fresh basil if desired. Serve hot and enjoy!
Notes
- Pasta options: While fettuccine and penne are classics, feel free to use rotini, farfalle, or spaghetti.
- Sun-dried tomatoes: Use oil-packed sun-dried tomatoes for the best flavor and texture. Be sure to drain them before chopping.
- Customize your protein: Swap chicken for shrimp, salmon, or tofu for a new twist.
- Vegetable additions: Mushrooms, cherry tomatoes, or asparagus pair wonderfully with this recipe.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American