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)

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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.