Description
This Creamy Sun-Dried Tomato Chicken Pasta is a rich, flavorful dish that’s perfect for a quick weeknight dinner or a cozy date night. Tender, juicy chicken is seared and simmered in a luscious, garlicky sun-dried tomato cream sauce with Parmesan, fresh herbs, and perfectly cooked pasta. It’s comforting, creamy, and bursting with bold Mediterranean flavors.
Ingredients
Units
Scale
For the Chicken:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into strips
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon olive oil
For the Pasta & Sauce:
- 12 oz (340 g) pasta (penne, fettuccine, or your choice)
- 2 tablespoons olive oil (from the sun-dried tomato jar for extra flavor)
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained slightly)
- 1 cup chicken broth (low-sodium)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon Italian seasoning
- 1 cup fresh spinach (optional, for added greens)
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Reserve 1/2 cup of pasta water, then drain and set aside.
- Prepare the chicken:
- Season the chicken with Italian seasoning, smoked paprika, garlic powder, salt, and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken and sear for 4–5 minutes per side until golden brown and cooked through.
- Remove the chicken from the pan and set aside.
- Make the creamy sun-dried tomato sauce:
- In the same skillet, add 2 tablespoons of olive oil (preferably from the sun-dried tomato jar).
- Sauté the garlic until fragrant, about 1 minute.
- Add the chopped sun-dried tomatoes and cook for another minute.
- Pour in the chicken broth, scraping up any browned bits from the pan.
- Stir in the heavy cream, Parmesan cheese, red pepper flakes, and Italian seasoning.
- Simmer for 3–4 minutes until the sauce thickens slightly.
- Combine:
- Return the cooked chicken to the skillet, along with any juices.
- Add the cooked pasta and toss to coat in the creamy sauce.
- Stir in fresh spinach (if using) until wilted.
- If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Adjust seasoning with salt and pepper to taste.
- Serve:
- Garnish with fresh basil or parsley and extra Parmesan.
- Serve hot with crusty bread or a simple side salad.
Notes
- Substitute chicken with shrimp or tofu for a different protein.
- For a dairy-free version, use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
- Add mushrooms, bell peppers, or artichoke hearts for extra veggies.