Chicken Sundried Tomato Pasta

With this easy and delectable Chicken Sundried Tomato Pasta recipe, you can have dinner on the table in 30 minutes!

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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.

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Let’s Make Chicken Sundried Tomato Pasta

A delectable creamy chicken and pasta dish flavored with Parmesan cheese, sun-dried tomatoes, onions, and garlic.

5 from 18 votes

Prep10 minutes minutes

Cook20 minutes minutes

Total30 minutes minutes

Serves: 4

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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

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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

Serves 4 to 6

• 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.

Nutrition Information:

Calories: 1300 (65%)| Carbohydrates: 107g (36%)| Protein: 66g (132%)| Fat: 68g (105%)| Saturated Fat: 24g (150%)| Polyunsaturated Fat: 10g| Monounsaturated Fat: 27g| Trans Fat: 1g| Cholesterol: 283mg (94%)| Sodium: 589mg (26%)| Potassium: 1677mg (48%)| Fiber: 7g (29%)| Sugar: 18g (20%)| Vitamin A: 1039IU (21%)| Vitamin C: 12mg (15%)| Calcium: 446mg (45%)| Iron: 5mg (28%)

Nutritional Data Disclaimer

Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Author:Erren Hart

Course:Dinner

Cuisine:Italian

Keyword:Chicken Sundried Tomato Pasta, Chicken Sundried Tomatoes, sundried Tomato Pasta

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