With this easy and delectable Chicken Sundried Tomato Pasta recipe, you can have dinner on the table in 30 minutes!
Some of the most popular recipes on this site are pasta dishes. From my Creamy Spinach Mushroom Pasta to Spicy Shrimp Spaghetti, they all have commonalities – they’re quick, easy, and delicious!
I can’t wait for you to try this fabulous Chicken Sundried Tomato Pasta. Its delicious cream sauce is loaded with flavor, made with plenty of garlic, fresh basil, onions, Parmesan cheese, and diced sun-dried tomatoes.
Ingredient Notes
- Chicken – I use chicken thighs because I find them more tender and flavorful, but chicken breasts can be used in their place.
- Sundried Tomatoes – You can use both dried (that can be soaked in hot water to rehydrate or jarred that are packed in olive oil. The oil can also be used in place of oil to add more sundried tomato flavor to the dish.
- Cream – The recipe calls for half and a half (or single cream) but you can use heavy cream, whipping, or double cream if you like a richer sauce.
- Onions – Yellow onions work well, but white or red work well if that’s what you prefer. You can also use shallots for a quicker option.
- Garlic – I always recommend fresh garlic for the best possible flavor, but you can use whatever alternative you like best such as garlic powder or peeled packaged garlic.
- Basil – I like the sweetness basil brings to the party, but you can use fresh parsley, tarragon, or whatever dried herbs you like best.
Step By Step Instructions
In a large pot, start a pot of salted water to cook the pasta.
Pat the chicken meat dry with paper towels. Cut it into evenly cut bite-sized pieces.
Season the chicken with salt and pepper then heat the oil over medium heat in a large skillet. Once hot, brown the chicken on all sides.
Remove the chicken from the pan and set it aside.
Using the same pan, add the onion and cook until it softens before mixing the sun-dried tomatoes.
Add the garlic and cook until fragrant, about a minute. Add the half and half, cooked chicken and sundried tomatoes. Stir and bring to a boil. Simmer until slightly reduced, about 4 minutes.
Meanwhile, cook the pasta until just under al dente (the pasta will finish cooking in the sauce). Reserve a half cup of the cooking water and drain the pasta.
Add the pasta, basil, and grated cheese and toss well. Add half the reserved pasta water and simmer, tossing, until the pasta is nicely coated and finished cooking (adding more pasta water if necessary to loosen).
Taste for seasoning and season the pasta with salt and pepper as needed. Serve right away.
Make ahead and Freezing Instructions ❄
Making Ahead: To make ahead, follow the recipe without the pasta and then store in an airtight container for up to 3 days. Reheat on the stove and follow the recipe from step 7.
Freezing Instructions: Add to a freezer-safe, airtight container, label, and freeze for up to 3 months. When ready to use, thaw overnight in the fridge.
Erren’s Top Tips
- When cooking your pasta, salt to the water well. You want it to season as it cooks. The most excellent sauce in the world can’t fix bland pasta.
- Cook the pasta until it’s just underdone – it should still have a good bite. I recommend testing your pasta about three minutes before the time on the box. It will finish cooking in the sauce.
- Some Parmesan cheese is quite salty, so try your sauce before using salt.
- Don’t Have Parmesan Cheese? Use cheeses with lots of flavor that melt nicely into the sauce, such as Pecorino Romano, Asiago, or Grana Padano.
- Be sure to serve the dish immediately as the cream sauces dry out quickly as they cool.
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Let’s Make Chicken Sundried Tomato Pasta
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 lbs chicken thighs or chicken breasts , cubed
- 1 onion chopped
- ¾ cup sun-dried tomatoes drained and chopped
- 4 garlic cloves minced
- 2¼ cups half and half (single cream)
- 1 pounds pasta
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoons basil chopped
Instructions
- In a large pot, start a pot of salted water to cook the pasta.
- Pat the chicken meat dry with paper towels. Cut it into evenly cut bite-sized pieces and season well with salt and pepper.
- Heat the oil in a large saucepan or frying pan. Once hot, brown the chicken on all sides. Remove from the pan and set aside.
- In the same pan over medium heat, add more oil if necessary and add the onion and cook until it softens before mixing the sun-dried tomatoes.
- Add the garlic and cook until fragrant, about a minute.
- Add the half and half, cooked chicken and sundried tomatoes. Stir and bring to a boil. Simmer until slightly reduced, about 4 minutes.
- Meanwhile, cook the pasta until just under al dente (the pasta will finish cooking in the sauce).
- Reserve a half cup of the cooking water and drain the pasta.
- Add the cooked chicken to the sauce and stir to coat.
- Add the pasta, basil, and grated cheese and toss well.
- Add half the reserved pasta water and simmer, tossing, until the pasta is nicely coated and finished cooking (adding more pasta water if necessary to loosen).
- Taste for seasoning and season the pasta with salt and pepper as needed. Serve right away.
Tips + Notes
- When cooking your pasta, salt to the water well. You want it to season as it cooks. The most excellent sauce in the world can’t fix bland pasta.
- Cook the pasta until it’s just underdone – it should still have a good bite. I recommend testing your pasta about three minutes before the time on the box. It will finish cooking in the sauce.
- Some Parmesan cheese is quite salty, so try your sauce before using salt.
- Don’t Have Parmesan Cheese? Use cheeses with lots of flavor that melt nicely into the sauce, such as Pecorino Romano, Asiago, or Grana Padano.
- Be sure to serve the dish immediately as the cream sauces dry out quickly as they cool.
Rhonda says
Delicious recipe. My fussy husband loved it (he even went back for seconds)!
Erren Hart says
Thank you so much for trying out the recipe! It’s wonderful to hear that your husband enjoyed it and went back for seconds. I hope you’ll continue to enjoy making and sharing this delicious dish with your loved ones!
Vinci says
I made a few tweaks to the recipe to suit my taste and it turned out fantastic!
Erren Hart says
Thank you for leaving a comment about this recipe. Your feedback is appreciated, and I’m glad to hear that you enjoyed it. Please let me know if you have any questions or suggestions for future recipes. Thanks again for trying it out and sharing your thoughts!
June says
I made this for dinner tonight and the whole family loved it!! Thanks!
Erren Hart says
Thank you so much for your kind words! We’re so happy you love it, and we hope you’ll continue to enjoy it for years to come. 🙂
Thank you for being a part of the Erren’s Kitchen community!
Nicole Miller says
Thank you for this easy to make chicken sundried tomato pasta dish! I really appreciate the effort you put into making it simple and straightforward. The flavors are great and it was a very satisfying meal. I will definitely make this again!
Erren Hart says
I’m so glad to hear it! Thank you for trying out this recipe and for leaving such a positive review. We’re glad you enjoyed it and hope you’ll come back again soon!
Scott T says
Really delicious! My family wolfed it down! The sauce was outrageous!
Erren Hart says
I’m so happy you liked the recipe! I always love hearing from my readers. Thanks for leaving a comment and letting me know what your thoughts are on this one – it’s really helpful!
Suzette says
I made this recipe for my husband last night and we both loved it!
Melinda says
The perfect weeknight meal! My family thought it was amazing! 5 stars!